What Happens When Cheese (and Dairy) Is Processed

In the U.S., cheese and dairy processing tends to emphasize shelf life, consistency, and mass production over nutrient preservation or bio-compatibility. Here's what happens during that process:

1. High-Heat Pasteurization (HTST or UHT)

• Why it’s used: To kill pathogenic microbes.
• What it does: Denatures proteins (especially whey and casein), altering their structure and making them more likely to be recognized as foreign antigens by the immune system.
• Impact: Increases likelihood of immune activation, especially in those with leaky gut or immune dysregulation.

2. Homogenization

• Why it’s used: To break fat molecules so they don't separate.
• What it does: Alters the natural fat-protein-lipid structure in milk, possibly changing how it's digested and absorbed.
• Impact: Some evidence suggests it may expose more protein fragments to the immune system, increasing antigenicity.

3. Use of Synthetic Additives

• Preservatives, anti-caking agents, emulsifiers, and food colorings are common in processed cheese and dairy.
• Impact: These additives can disrupt gut barrier integrity, disturb the microbiome, and promote immune reactions that can amplify dairy intolerance.

4. Recombinant Bovine Growth Hormone (rBGH)

• Still used in some U.S. dairy cattle to boost milk production.
• rBGH increases insulin-like growth factor 1 (IGF-1) in milk, which may influence hormone-sensitive pathways and immune activity.
• Impact: IGF-1 and hormone metabolites may also worsen acne, PCOS symptoms, and inflammation in sensitive individuals.

What Makes Processed Dairy More Antigenic?

1. Altered Proteins (especially A1 Casein)

• A1 casein (common in U.S. cows) breaks down into beta-casomorphin-7 (BCM-7), a peptide that has been linked to:
  • Gut inflammation
  • Mucus production
  • Neurological symptoms in sensitive populations
• In contrast, A2 casein (more common in goats, sheep, and some heritage cows) produces much less BCM-7 and is generally better tolerated.

2. Lack of Enzymes & Probiotics

• Raw or traditionally fermented dairy (like aged raw cheeses or kefir) contains lactase and beneficial microbes that assist digestion.
• Pasteurized and processed cheese lacks these helpers, increasing the likelihood of lactose intolerance and immune reactivity.

3. Bioaccumulation of Toxins

• Dairy is a fat-rich food—meaning it accumulates toxins (e.g., pesticides, PCBs, heavy metals) from the animal’s environment and feed.
• These toxins can act as adjuvants, triggering or worsening immune responses when consumed over time.

How Animal Diet (Grain-Fed vs. Grass-Fed) Affects Antigenicity

1. Fatty Acid Profile

2. Microbiome and Gut Integrity in the Animal

• Grain-fed cattle are more prone to acidosis and gut dysbiosis, which can increase their levels of endotoxins and systemic inflammation—passed on to consumers via fat and milk.
• Grass-fed animals have healthier microbiomes and a more favorable inflammatory profile.

3. Differences in Protein Structure

• Emerging evidence suggests that the protein expression profile may differ between grain-fed and grass-fed animals—especially in tissues and milk—affecting how the human immune system reacts.
• Impact: Grain-fed meat and dairy may contain more "foreign-looking" proteins, especially if also combined with industrial processing.

Pro-Tips: How to Reduce Inflammation from Animal Products

• Choose grass-fed, pasture-raised dairy and meat when possible.
• Favor A2 milk or goat/sheep dairy over cow’s milk.
• Avoid processed cheese and instead look for raw, aged, or fermented cheeses with minimal additives.
• Incorporate plant-based anti-inflammatory proteins like lentils, hemp, and tempeh alongside cleaner animal proteins.
• Limit high-temperature cooking (grilling/frying) that produces AGEs—opt for steaming, poaching, or slow-cooking.