DAIRY

The importance of dairy in pregnancy

Nutritional benefits + why it’s particularly good for baby

MILK

Introduction about milk

how milk is made

how it’s removed from cattle, pasteurization, and dispersion

pasteurization process 

history

why this is needed for mothers

fat percentages in milk

the differences in milk fat by percentage

fat free

what’s wrong with fat free milk

what is lactose intolerance?

?

non-dairy alternatives

?

YOGURT

Introduction about milk

how milk is made

how it’s removed from cattle, pasteurization, and dispersion

pasteurization process 

history

why this is needed for mothers

fat percentages in milk

the differences in milk fat by percentage

fat free

what’s wrong with fat free milk

what is lactose intolerance?

?

non-dairy alternatives

?

KEFIR

Introduction about milk

how milk is made

how it’s removed from cattle, pasteurization, and dispersion

pasteurization process 

history

why this is needed for mothers

fat percentages in milk

the differences in milk fat by percentage

fat free

what’s wrong with fat free milk

what is lactose intolerance?

?

non-dairy alternatives

?

CHEESE

Introduction about milk

say sayonara

Loosing my two favorite cheeses in one fell swoop is nothing short of a dietary nightmare for me. Goat cheese and feta are in regular rotation on my plate. But in the case of pregnancy – those soft cheeses just aren’t safe.

no sliced cheese please

Even hard cheeses from your grocery store can be at risk for contamination. For instance, think about those perfectly cut bit sized cubes of cheese. If your local deli happened to insufficiently clean their cutting board that cheese bite could be contaminated with anything else that had been cut that day.

fat percentages in milk

the differences in milk fat by percentage

fat free

what’s wrong with fat free milk

what is lactose intolerance?

?

non-dairy alternatives

?

There is quite the debate over which cheeses you can eat while pregnant. If you talk to your healthcare provider you will usually get a very broad answer, it usually goes something like this, “don’t eat soft cheeses and make sure you eat cheese made from pasteurized milk.”

Pasteurization is the process of heat-treating milk with the express purpose of destroying potentially harmful pathogens, such as Salmonella, that the milk may contain. In the U.S., nearly all fresh (unaged, rindless) cheese—like mozzarella, fresh goat cheese/chèvre, ricotta, or feta—is pasteurized. It also means that 99 percent of soft, creamy, spreadable cheeses are pasteurized. Longer-aged cheeses (which will be firmer in texture, potentially even hard, dry, or grainy) may or may not be pasteurized.

Soft cheeses are soft (and by U.S. law pasteurized) precisely because they are younger and higher in moisture. Microbiologically, soft cheeses are more hospitable environments for pathogens (like Listeria) than hard, dry cheeses. Bacteria need moisture to grow. They also thrive in low acid and low salt environments, which is precisely the condition of most pasteurized cheeses in the U.S.

The other thing to consider about cheese is that, even when pasteurized, it can become contaminated by Listeria (or Salmonella or other pathogens) after it is made. Secondary contamination is a risk that can occur farther down the supply chain. Consider two very common circumstances: cheese sliced at a supermarket deli counter, or cheese cut at a retail counter. In either case, deli meat or another cheese that may be contaminated with harmful pathogens can spread bacteria with surprising efficiency if machinery or worker sanitation isn’t rigorously maintained.

Another helpful tip to consider for women craving soft, buttery cheese is to buy individual rounds of pasteurized cheese rather than pieces that have been cut from a larger wheel. These carry no risk of cross-contamination from cutting at the cheese counter. Look for mainstream Brie and Camembert brands available in eight- or nine-ounce rounds, like La Bonne Vie, Le Châtelain, or Président; or American artisan offerings like Jasper Hill Farm’s Harbison or Sweet Grass Dairy’s Green Hill.

“Everything we do carries a little bit of risk so these decisions are ultimately personal.

https://www.bonappetit.com/story/cheese-eat-pregnant