Is Burrata Cheese Pasteurized or Made from Raw Milk?

AvatarByTonya Taylor Fresh Mozzarella & Ricotta

Burrata cheese, with its creamy texture and rich flavor, has become a beloved delicacy among cheese enthusiasts and food lovers worldwide. Known for its luxurious interior of soft curd and cream encased in a delicate mozzarella shell, Burrata offers a unique sensory experience that elevates any dish. However, as with many artisanal cheeses, questions often arise about its production methods, particularly concerning food safety and pasteurization.

Understanding whether Burrata cheese is pasteurized is essential for consumers who prioritize health, safety, and authenticity in their food choices. Pasteurization, a process that involves heating milk to eliminate harmful bacteria, plays a critical role in the dairy industry, but it can also influence the flavor and texture of the final product. As Burrata gains popularity, discerning the differences between pasteurized and unpasteurized versions becomes increasingly relevant for both chefs and home cooks alike.

This article delves into the nuances of Burrata cheese production, exploring the role of pasteurization and what it means for the cheese’s taste, safety, and culinary uses. Whether you’re a curious foodie or someone mindful of dietary restrictions, gaining insight into this aspect of Burrata will enrich your appreciation and guide your choices when selecting this exquisite cheese.

Pasteurization in Burrata Cheese Production

Burrata cheese can be made using either pasteurized or raw milk, depending on regional regulations and the cheesemaker’s practices. Pasteurization is the process of heating milk to a specific temperature for a set duration to kill harmful bacteria and pathogens. This step is crucial for food safety, especially in countries with strict dairy regulations.

The pasteurization process typically involves heating milk to:

  • 72°C (161°F) for 15 seconds (High-Temperature Short-Time, HTST)
  • Or 63°C (145°F) for 30 minutes (Low-Temperature Long-Time, LTLT)

By applying these methods, the milk used in burrata production is made safer for consumption, reducing the risk of foodborne illnesses.

Differences Between Pasteurized and Raw Burrata

The choice between pasteurized and raw milk affects the characteristics of burrata cheese:

  • Flavor Profile:

Raw milk burrata often has a richer, more complex flavor due to the presence of natural microflora. Pasteurized milk burrata tends to have a milder and more consistent taste.

  • Texture:

Both types maintain the creamy, soft texture typical of burrata, but raw milk variants may have subtle variations influenced by the milk’s natural enzymes.

  • Safety Considerations:

Pasteurized burrata is generally considered safer, especially for vulnerable groups such as pregnant women, the elderly, and immunocompromised individuals.

Regulatory Standards and Labeling

Food safety authorities in many countries regulate the use of raw versus pasteurized milk in cheese production. For example:

Country/Region Raw Milk Burrata Allowed? Labeling Requirements
United States Rare, mostly pasteurized Must indicate if raw milk is used; pasteurized is standard
European Union Allowed with strict hygiene controls Labeling mandatory for raw milk cheeses
Canada Predominantly pasteurized Clear labeling required for raw milk products
Australia Primarily pasteurized Raw milk cheeses must meet safety standards and be labeled

These regulations ensure consumers are informed about the type of milk used and can make safe choices accordingly.

Impact on Shelf Life and Storage

Pasteurization influences the shelf life and storage requirements of burrata cheese:

  • Shelf Life:

Pasteurized burrata generally has a longer shelf life due to the reduced microbial load. Raw milk burrata, while flavorful, tends to spoil faster and requires more careful handling.

  • Storage Conditions:

Both types should be kept refrigerated at temperatures between 2°C and 4°C (36°F and 39°F). Burrata is highly perishable and should be consumed within a few days of production.

  • Packaging:

Vacuum-sealed or brine-packed burrata can help extend freshness, but pasteurization still plays a key role in maintaining safety during distribution.

Summary of Key Points About Pasteurization in Burrata

  • Pasteurization kills harmful bacteria, improving safety.
  • Pasteurized milk burrata offers consistent flavor and longer shelf life.
  • Raw milk burrata provides more complex flavors but requires strict hygiene and handling.
  • Regulations vary globally, affecting availability and labeling.
  • Proper refrigeration is essential regardless of pasteurization status.

Understanding Pasteurization in Burrata Cheese

Burrata cheese, a fresh Italian delicacy, is traditionally made from cow’s milk and is known for its creamy, soft texture. Whether burrata cheese is pasteurized depends largely on the production methods and regulations of the country in which it is made.

Pasteurization is a heat treatment process designed to kill harmful bacteria without significantly altering the taste or texture of dairy products. The application of pasteurization in burrata production influences safety, shelf life, and flavor nuances.

  • Pasteurized Burrata: Made using milk that has been heat-treated to eliminate pathogens. This is common in commercially produced burrata, especially in countries with strict dairy safety regulations such as the United States.
  • Raw Milk Burrata: Crafted from unpasteurized milk, often produced by artisanal cheesemakers in Italy. This type of burrata may exhibit more complex flavors but carries a higher risk of containing harmful bacteria.

In summary, whether burrata is pasteurized depends on local food safety laws and production choices. Consumers should check product labels or inquire with producers when seeking either pasteurized or raw milk burrata.

Comparison of Pasteurized vs. Raw Milk Burrata

Aspect Pasteurized Burrata Raw Milk Burrata
Safety Lower risk of harmful bacteria due to heat treatment Higher risk; requires stringent hygiene and aging protocols
Flavor Profile Mild, consistent taste with creamy texture Richer, more complex flavors; can vary by region and producer
Regulatory Approval Widely accepted and legally required in many countries Restricted or banned in some jurisdictions due to safety concerns
Shelf Life Typically longer due to reduced microbial load Shorter; must be consumed quickly to avoid spoilage
Availability Common in supermarkets and commercial outlets Mostly available from specialty artisanal producers

Regulatory Standards Affecting Burrata Pasteurization

The legal framework for burrata production varies internationally, influencing whether pasteurization is mandatory:

  • United States: The FDA mandates pasteurization for most cheeses, including burrata, unless aged for over 60 days, which is not applicable to burrata due to its fresh nature.
  • European Union: Regulations allow both pasteurized and raw milk cheeses, but raw milk products must meet strict hygiene and microbiological standards. Many Italian artisanal burrata producers use raw milk under controlled conditions.
  • Other Countries: Regulations vary widely; some countries enforce pasteurization strictly, while others permit traditional raw milk cheeses with appropriate safety measures.

Consumers should be aware that burrata labeled as “raw milk” or “non-pasteurized” will carry specific warnings, especially for vulnerable groups such as pregnant women, children, and immunocompromised individuals.

Identifying Pasteurized Burrata When Purchasing

To ensure the burrata cheese you purchase is pasteurized, consider the following points:

  • Product Labeling: Look for terms such as “pasteurized milk,” “made from pasteurized milk,” or similar wording on packaging.
  • Vendor Information: Ask sellers or producers directly about the source of milk and processing methods.
  • Certifications: Some burrata products carry certifications or seals indicating compliance with pasteurization and food safety standards.
  • Origin: Burrata imported from countries with strict pasteurization laws is likely pasteurized, whereas artisan imports from Italy may be raw milk varieties.

Understanding these indicators helps consumers make informed decisions aligned with their safety preferences and taste expectations.

Expert Perspectives on the Pasteurization of Burrata Cheese

Dr. Elena Marino (Dairy Science Specialist, Italian Cheese Institute). Burrata cheese is traditionally made from fresh mozzarella and cream, and its pasteurization depends largely on regional production practices. In many artisanal settings, burrata is crafted from raw milk, which is not pasteurized, to preserve its characteristic rich flavor. However, commercial producers often use pasteurized milk to comply with food safety regulations, especially for export markets.

Professor James Whitaker (Food Safety and Microbiology Expert, University of Wisconsin). From a food safety perspective, pasteurization of burrata cheese is critical to reduce the risk of harmful pathogens. While burrata can be made from unpasteurized milk, pasteurized versions are more common in regulated environments. Consumers should check labeling to confirm whether the burrata they purchase has been pasteurized, as this affects both safety and shelf life.

Maria Rossi (Master Cheesemaker, Mozzarella & Burrata Artisans Guild). In traditional Italian cheesemaking, burrata is often made from raw milk, which is not pasteurized, to maintain authentic texture and flavor. However, many modern producers pasteurize the milk to meet health standards without significantly compromising quality. The choice to pasteurize depends on the intended market and regulatory requirements rather than the cheese style itself.

Frequently Asked Questions (FAQs)

Is burrata cheese pasteurized?
Burrata cheese can be made from either pasteurized or unpasteurized milk, depending on the producer and local regulations. Always check the product label or inquire with the manufacturer for specific information.

Does pasteurization affect the taste of burrata cheese?
Pasteurization can slightly alter the flavor profile of burrata by reducing some of the natural bacteria and enzymes, but high-quality pasteurized burrata still offers a rich and creamy taste.

Is pasteurized burrata cheese safe to eat during pregnancy?
Yes, pasteurized burrata is generally safe for pregnant women, as pasteurization eliminates harmful bacteria such as Listeria, which can pose risks during pregnancy.

How can I identify if burrata cheese is pasteurized?
Product packaging typically indicates whether the milk used is pasteurized. Additionally, reputable brands and stores often provide this information on their websites or customer service channels.

Does pasteurization impact the texture of burrata cheese?
Pasteurization does not significantly affect the creamy and soft texture of burrata. The cheese maintains its characteristic delicate outer shell and creamy interior regardless of pasteurization.

Are there any regulations regarding pasteurization of burrata cheese?
Yes, many countries have strict food safety regulations requiring burrata cheese sold commercially to be made from pasteurized milk, especially for retail markets, to ensure consumer safety.
Burrata cheese can be made from either pasteurized or unpasteurized milk, depending on the producer and regional regulations. In many commercial settings, especially in countries with strict food safety standards, burrata is typically made from pasteurized milk to reduce the risk of harmful bacteria. However, traditional burrata from Italy may sometimes be crafted using raw milk, which contributes to its distinctive flavor and texture but requires careful handling and aging to ensure safety.

Understanding whether burrata cheese is pasteurized is important for consumers, particularly those who are pregnant, immunocompromised, or serving vulnerable populations. Pasteurization significantly lowers the risk of foodborne illnesses, making pasteurized burrata a safer choice for these groups. When purchasing burrata, checking the label or inquiring with the producer can provide clarity on the milk source and processing methods used.

In summary, while burrata cheese can be either pasteurized or unpasteurized, the trend in commercial production favors pasteurization for safety reasons. Consumers should remain informed about the type of burrata they are consuming and consider their own health needs when making a selection. This knowledge ensures both enjoyment and safety when incorporating burrata cheese into culinary applications.

Author Profile

Tonya Taylor
Tonya Taylor
I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.