The Benefits of Drinking Raw Milk

Drinking raw milk has sparked debates between advocates and public health experts. About 1% of Americans choose to consume raw milk regularly. They are drawn by its natural state and potential benefits. 

Proponents claim it retains enzymes, probiotics, and nutrients lost during pasteurization. However, scientific evidence remains mixed, and risks like bacterial contamination persist. 

Before pasteurization became widespread, contaminated dairy caused thousands of deaths. Today, raw milk’s popularity reflects trends toward natural foods. Claims about raw milk benefits include easier digestion and immune support.

However, studies show pasteurized milk retains most nutrients. For example, one cup still provides 23% of the DV for calcium. Yet outbreaks link raw milk to 82% of milk-related illnesses, with children under 5 most at risk.

Key Takeaways

• Raw milk consumption remains low (1%) but is growing due to interest in natural foods.
• Studies suggest raw milk may reduce some infections, but it fails to address lactose intolerance.
• Pasteurization reduces risks like E. coli outbreaks, which have hospitalized children nationwide.
• Raw milk’s antimicrobial components, like lactoperoxidase, remain largely intact after processing.
• Public health data shows raw milk causes 840x more illnesses than pasteurized dairy.

What Is Raw Milk? Understanding the Basics

Raw milk comes directly from animals like cows, goats, or sheep. It hasn't been pasteurized or homogenized. This milk keeps its natural enzymes, probiotics, and proteins. For ages, people around the world drank milk straight from the source, using fermentation to keep it safe.

Definition and Traditional Use Throughout History

In the 1800s, all milk was raw. Farmers kept it in clay or wooden containers, turning it into yogurt or cheese. This method helped it last longer. The invention of pasteurization in the 19th century changed everything. Now, drinking raw milk is a choice some make for health reasons.

The Processing Difference Between Raw and Conventional Milk

Pasteurization heats milk to 161°F for 15 seconds to kill bacteria. This makes milk last longer but changes its structure. The debate is about whether raw milk is better for nutrition or if pasteurized milk is safer.

          Category                                        Raw Milk                                   Pasteurized Milk

        Processing                              No heat treatment                             HTST pasteurization

      Shelf Life                                     3–5 days                                              1–2 weeks

    Safety Risks                      Potential pathogens like E. coli                 Pathogens destroyed

Current Popularity and Consumer Interest in the United States

Despite warnings from the CDC, 3.4% of Americans drink raw milk. They like its taste and believe it's more nutritious. Thirty states allow the sale of raw milk within their borders, helping farms sell directly to consumers. But, 144 outbreaks from 2007–2016 show the risks, especially for kids and pregnant women.

 

The Nutritional Profile of Raw Milk

Raw milk is packed with proteins like casein and whey, fats, and sugars. It also has essential vitamins and minerals. These nutrients stay mostly the same even after pasteurization, keeping calcium, phosphorus, and vitamins A, D, E, and K intact. 

Raw milk also has natural enzymes and probiotics. These can help with digestion, some say. But, studies show that pasteurization only slightly lowers B vitamins and vitamin C. These nutrients are found in many other foods, too.

• Proteins: contain casein and whey, vital for muscle and tissue repair.
• Fats: Provide omega-3 fatty acids and conjugated linoleic acid (CLA).
• Vitamins: Includes A, D, and B12, critical for immunity and energy.
• Minerals: Rich in calcium, phosphorus, and potassium for bone and nerve health.

Research shows that the biggest differences in raw milk come from the cow's diet and farming methods. Cows that eat grass produce milk with more omega-3s than those that eat grains. While raw milk may have enzymes that help digestion, its main nutrients are similar to those in pasteurized milk.

Pasteurization only slightly lowers water-soluble vitamins, which can be easily replaced by a balanced diet. For the best raw milk, look for farms that follow clean and ethical practices. This way, you can understand how raw milk compares to pasteurized milk, focusing on farming methods over processing.

Potential Health Benefits of Drinking Raw Milk

Supporters of raw milk say it has special benefits. They believe it has enzymes like lactase and lipase that help with digestion. These enzymes might make it easier to digest nutrients than processed milk.

Children drinking raw milk had a 40% lower risk of asthma, a study found.

        Milk Type                          Calories           Protein (g)         Fat (g)            Carbs (g)            Sugar (g)

Raw Goat Milk                            168                        9                  10                      11                        11

Raw Sheep Milk                          264                      14                  17                      13                        10

Pasteurized Whole Milk              149                       8                     8                      12                        12

• Raw milk keeps probiotics like lactobacillus, which can improve gut health.
• Proteins like A1 casein are preserved, helping with nutrient absorption.
• Research shows raw milk drinkers have 50% fewer allergies, but the cause is still unclear.

The debate on raw milk benefits continues, but some studies link it to fewer childhood allergies. Yet, there's still a risk of E. coli contamination. Health groups advise caution, but raw milk has been valued in traditional diets for centuries.

Safety Concerns and Risk Factors to Consider

Raw milk can carry harmful bacteria, leading to health issues. From 1998 to 2018, 202 outbreaks caused 2,645 illnesses and 228 hospitalizations. Children are most affected, with 48% of cases under 20 years old.

Pathogens found in raw milk include:

• Salmonella, E. coli, and Campylobacter (causing diarrhea and fever)
• Listeria (linked to miscarriage or newborn fatalities)
• Staphylococcus aureus (leading to severe infections)

                                 Statistic                                                            Data

Total outbreaks (1998–2018)                                                             202

Reported illnesses                                                                              2645

Children under 19 accounted for                                                       48% of cases

Severe outcomes                                                                                Kidney failure, stroke, and death

The New York State Department of Health advises against consuming raw milk due to the risk of life-threatening infections.

Pregnant women and those with weakened immune systems should avoid raw milk. Even farms with no history of contamination can still pose risks. Pasteurization is the CDC-recommended way to make milk safe. Families must consider these risks when deciding to consume raw milk.

Raw Milk vs. Pasteurized Milk: Key Differences

When we look at raw milk vs pasteurized milk, taste, nutrition, and storage are key. Raw milk has a richer taste because of its unprocessed fats and proteins. People say it tastes different based on the cow's diet and where it lives, like wine does.

 Pasteurized milk is heated, which changes its texture a bit. But it keeps milk fresh for longer.

Nutritional Content Analysis

Both raw and pasteurized milk have calcium, protein, and vitamins. But raw milk nutrition keeps enzymes like lactase that help with digestion. Pasteurization slightly lowers vitamin C and some enzymes, but the nutrient levels are still close.

 The Raw Milk Institute says raw milk, when handled right, keeps good probiotics. These are missing in pasteurized milk.

        Method                                               Temperature        Time                        Shelf Life

HTST (High-Temperature Short-Time)            161°F           15 seconds      2–3 weeks refrigerated        

UHT (Ultra-High Temperature)                        280°F            2 seconds        9 months unopened

Vat Pasteurization                                             145°F           30 minutes       1–2 weeks refrigerated  

           

Shelf Life and Storage Requirements

• Raw milk lasts 7–10 days in the fridge because of its live enzymes and bacteria.
• Pasteurized milk can last longer because of heat treatment. UHT versions don't need to be refrigerated.
• How you store it matters: Light and temperature changes can make both types less fresh.

Risks of Raw Milk

Health groups like the CDC talk about the risks of raw milk. They point out dangers like E. coli and Salmonella. Research shows 33% of raw milk meant for pasteurization had pathogens. 

But, farms that manage well say their raw milk has no pathogens. People who are more at risk, like kids, pregnant women, and those with weak immune systems, should be careful.

The Legal Landscape: Raw Milk Regulations in America

Raw milk laws in the U.S. are complex. Over 20 states ban its sale, while others allow direct farm sales or permits. The FDA doesn't let it be moved across state lines, so each state makes its own rules.

• Legal Gray Areas: In South Carolina, you need a permit and regular checks to sell raw milk. You must also label it as "non-pasteurized."
• More people, 4% of adults, are drinking raw milk now, up from 2010. This is despite a higher risk of getting sick compared to pasteurized milk.
• In 2023, Delaware made raw milk legal, thanks to the Farm Bureau and a change in the Agriculture Secretary's view.

“Consumer choice and farmer rights deserve protection,” stated advocates during legislative hearings in Delaware.

From 2013 to 2018, there were 75 outbreaks linked to raw milk. Kids made up half of those cases. Yet, some studies suggest it might help with allergies in kids who grow up on farms. 

States like Pennsylvania allow raw milk sales, but with strict rules. This is different from Delaware, which banned it until 2023. Farmers in legal states face many rules and inspections. The FDA found a virus in raw milk, adding to the safety debate.

Before buying raw milk, check your state's laws. This way, you can follow the rules and stay informed.

Where to Buy Raw Milk Safely in the United States

Finding reliable sources for raw milk requires understanding raw milk regulations and local options. Start by checking state-specific rules, as where to buy raw milk varies widely. Many states restrict sales to direct farm purchases only. 

“Raw milk safety depends on producer practices, not just temperature control.” – Weston A. Price Foundation

Farm-Direct Purchasing Options

Search the Where to buy raw milk directory at realmilk.com for state-specific farms. 

Visit farms to inspect milking facilities and ask about raw milk safety protocols. 

Verify if farmers follow RAWMI standards (≤10 coliforms/mL).

Cow-Share and Herd-Share Programs

In states like Pennsylvania, programs like The Family Cow allow milk access via ownership shares. Check program legality in your state before joining.

Questions to Ask Producers

1. Do you test milk daily for pathogens and bacteria?
2. What cooling process do you use (target: 38–40°F within 60 minutes)?
3. Are your cows raised without antibiotics/added hormones?

                State                                        Sales Allowed                                            Notes

           California                                     Farm sales only                  Raw Farm has 450+ CA locations

        Pennsylvania                               Cow-share programs                    UPS delivery available

           Arizona                                    Retail sales permitted                  Requires warning labels

Always prioritize farms listed by RAWMI, which enforce strict raw milk safety standards. Proper storage at ≤40°F extends shelf life up to 14 days. Never assume safety without verifying producer practices.

Conclusion: Making an Informed Decision About Raw Milk

The debate over raw milk's risks and benefits continues. Some say it keeps natural enzymes and probiotics. Others worry about harmful bacteria like Salmonella and E. coli. Drinking raw milk is a personal choice that depends on your health goals and how much risk you're willing to take.

Health experts point out the dangers of raw milk, especially for kids and pregnant women. Pasteurization kills harmful bacteria but can also reduce some nutrients. There's no clear proof that raw milk prevents allergies. Laws in places like Ohio ban selling raw milk in stores because of safety concerns. 

If you decide to drink raw milk, make sure it's from a trusted source. Check how it's stored and look for signs of spoilage. Some people prefer raw milk for its natural state. But the FDA and health groups say pasteurized milk is safer. Your choice should reflect your health needs and what you know about the risks.

FAQ

What are the benefits of drinking raw milk?

Some people think raw milk is better because it has more nutrients and enzymes. They say it helps with digestion and might protect against allergies and asthma. But, there's not much scientific proof to back these claims.

What are the risks associated with consuming raw milk?

Raw milk can have harmful bacteria like Campylobacter and Salmonella. These can cause serious illnesses, especially in people who are more vulnerable, like kids, pregnant women, and the elderly.

How does the nutrition in raw milk compare to pasteurized milk?

Raw milk has proteins, fats, vitamins, and minerals, just like pasteurized milk. Research shows that pasteurization doesn't really change these nutrients much. So, most of the nutritional value stays the same.

Where can I legally buy raw milk in the United States?

Where you can buy raw milk depends on your state. You might find it at farms, through cow-share programs, or in some states, at stores. Always check your local laws first.

What should I consider regarding raw milk safety?

It's important to look at how the milk is produced and handled. Cleanliness and proper procedures are key. Remember, just looking at the milk doesn't mean it's safe from harmful bacteria.

How can I ensure I'm buying high-quality raw milk?

Ask the producer about their testing, herd health, milking, and cooling methods. This info helps you understand the milk's quality and safety.

Are there any specific groups that should avoid raw milk?

Yes, people like young kids, pregnant women, older adults, and those with weak immune systems should stay away from raw milk. They're at higher risk for getting sick from it.

What are the primary legal regulations regarding raw milk?

Laws about raw milk vary by state. Some ban sales, while others allow it on farms, in stores, or through cow-share programs. Knowing your state's laws is crucial.

Can raw milk cause foodborne illness outbreaks?

Yes, from 1993 to 2006, many dairy-related outbreaks were linked to raw milk, which shows that it's riskier than pasteurized milk.