The microbiologist spoke about the advantages of cheese made from pasteurized milk

When using cheeses made from pasteurized milk, the risk of poisoning is lower. This was announced on Monday, May 19, by the director of the All-Russian Scientific Research Institute of Butter and Cheese Making, microbiologist Grigory Rogov.

"It is difficult to get poisoned with Russian-made cheese from pasteurized milk. We can say that this cheese is one of the safest dairy products," he said in an interview with the newspaper.Ru».

According to him, the heat treatment of milk in the cheese-making process is of particular importance. It is pasteurization (heating to temperatures below 100 °C. — Ed.) allows you to destroy potentially dangerous microorganisms.

The microbiologist explained that although cheese made from raw milk may have a richer taste, its consumption also poses a greater threat.

In September 2023, nutritionist Irina Pisareva said that mozzarella, feta, goat cheese and parmesan are the healthiest cheeses for the human body. According to her, parmesan is a leader in iron and calcium content, but it should not be consumed in large quantities. As for mozzarella, this type of cheese is suitable for anemia and protein deficiency, as it is rich in calcium and phosphorus, and contains a large amount of vitamin B12.