Raw Milk: Pros and Cons, History and Health Benefits

This post will break down the pros and cons of raw milk, terms to know, and how to choose farmers to get your raw milk from.

There is a growing popularity of the consumption of raw milk, and for good reason! We are advocates for raw milk and believe in the benefits it has. We have two jersey dairy cows, June and Scarlett, on our farm and our family enjoys raw milk. We also sell it as a milk subscription so you can enjoy it in your home too! There is a lot of talk about the consumption of raw milk, so we wanted to break down some of the pros and cons and share how to drink raw milk safely. 

Nutritional benefits of milk 

Milk is very high in nutrients and contains almost every nutrient your body needs! Milk is an excellent source of vitamins such as vitamin D and vitamin C, and minerals like calcium and phosphorus. It contains healthy fats, proteins, and carbohydrates. 

There are some arguments about whether pasteurization or the process of heating milk, kills any of the nutrients in milk. 

History of why milk was pasteurized 

In the early 1900s, the United States created the Standard Milk Ordinance by the U.S. Public Health Service, later changed to the Pasteurized Milk Ordinance. They started pasteurizing milk for disease control. At the time, many people were getting sick with foodborne illnesses such as scarlet fever, tuberculosis, and other diseases that can be caused by harmful bacteria that can be found in milk. They found the pasteurization of milk would kill pathogens, dangerous germs, and bacteria such as e. coli. 

This sounds like a good thing, right? But often overlooked is the reality of what the dairy industry looked like at this time. 

One of the main reasons for this spread of foodborne illness outbreaks from milk during that time was due to the Industrial Revolution and the dairy industry’s expansion. The dairy industry went from cows being on a small farm to large amounts of cows being held in tight quarters. To cut costs even more, the dairy cows were fed distillery waste called “slop”. This is the grain that is leftover after making alcohol such as whiskey. According to an article from the Journal of Food Protection, the slop caused the cows to develop ulcers in their mouths, caused their tails to fall off, and developed tuberculosis in their glands, lungs, and intestines. 

Additionally, the decline in milk safety was also because of the milk not being refrigerated properly, fraudulent practices such as mixing in additives to the milk, and the absence of standard procession standards. Milk was also being transported and transferred further than a local dairy person, leaving more places along the transportation line where the milk may not be kept chilled and sanitary. The agriculture industry was growing, milk cows were being kept in barns instead of on lush green pastures and the dry lots meant more risk of manure contamination at milking time. 

Clearly, something needed to be done. But the bigger argument here is not that raw milk is dangerous, it is that unsanitary conditions for the animals, harmful diet, and the absence of standard and safety practices were what made milk dangerous. People drank raw milk for many many years before illnesses became a problem! 

Terms to know about milk

• Raw milk- Raw milk is unprocessed and unpasteurized milk. It is milk that comes straight from the animal without being heated or treated. This can be for cow’s milk, goat, or sheep milk. 
• Pasteurized- It is important to note that pasteurized milk, is not the same thing as pasture-raised milk. (We will get into pasture-raised below). The pasteurization process is a heat treatment to kill any harmful germs or pathogens that can cause illness. This process also increased the shelf life of milk products. Anything made with milk can be pasteurized, including yogurt, cheese, or ice cream. 
• Homogenized – This is a mechanical process where the milk is pushed through small openings with high pressure to break down the fat globules and make them evenly dispense throughout the milk. Raw milk has not been homogenized, so the cream will separate and float to the top of the milk. You can either mix it back in or skim it off to use to make butter or any other application for heavy cream. 
• Organic – this is the label used for milk that comes from cows who were given organic feed and raised according to organic practices. It has nothing to do with the way that milk was processed to sell. 
• Pasture-raised milk- This is a term used to describe the way the cows were raised and that their feed comes from pastures. Just like organic, this term has nothing to do with the way the milk was processed to sell. 

Types of pasteurization

There are three types of pasteurization for milk, the main difference is the temperature it is heated to. 

• High-Temperature Short-Time Pasteurization – this will just be labeled as pasteurized milk. It is the most common method of pasteurization. In this method, milk is heated to a minimum of 161F degrees for at least 15 seconds and then is rapidly cooled. 
• Ultra-pasteurized- Also known as UHT milk, this is when the milk is heated to an ultra-high temperature of 280F degree for at least 2 seconds and then is rapidly cooled. The reason for doing this is to prolong the shelf life of the milk. In some cases, it can even make it shelf stable and can be kept at room temperature.  
• Low-temperature pasteurization– also known as VAT pasteurized. In this method, milk is heated slowly to 145F degrees for at least 30 minutes and then cooled. This method will kill any harmful pathogens but keep the beneficial bacteria in milk intact. If you do not drink raw milk or cannot get it, this will be your best option for store-bought milk!
• Raw Milk is milk that has not undergone any form of pasteurization. It has not been heated, but rather it is immediately chilled to reach 35-40 degrees Fahrenheit, ideally within 1 hour or less. This rapid chill reduces the chance of harmful bacteria having the chance to multiply, while still preserving all of the good bacteria and enzymes found in raw milk. 

Cons of raw milk

Cleanliness of cows 

As outlined in the history of raw milk section of the post, if the cows are not kept in a clean and sanitary condition, your risk of illness is increased. It’s critical to know your producer when you decide to purchase and begin drinking raw milk. Ask your dairy farmers to see where the animals live, where they are milked, and where the milk is strained. Ask to be around at milking time to see how the milk is handled. Healthy cows make safe milk!

Increased risk of foodborne illnesses 

Milk is pasteurized to kill bacteria and pathogens, so the biggest argument for the cons against raw milk is that you have an increased risk of being exposed. An article by Dr. Chris Kresser “Is Raw Milk Dangerous?” states that while raw milk does have a higher risk of illness than pasteurized milk, the risk of being hospitalized due to severe illness from raw milk is 1 in 6 million. However, any food that we consume can cause illness and food poisoning, including fish, meat, and even produce can pose a health risk. So technically, yes, raw milk consumption does come with an inherent risk, but so does any food! That is why it is so important to know your source and buy from a trusted farm. 

Pros of raw milk

Often is a single source cow 

Raw milk oftentimes comes from small farmers and the milk will come from a single cow. This makes it easier to ensure the health of the cow and trace the source. Conventional dairy farms are run on a massive scale with hundreds and hundreds of cows, so it is impossible to know the exact source of the milk. 

Increase of beneficial bacteria for your gut

In raw milk, there is an increase of Lactobacillus, which is a healthy bacteria that is good for your gut health. Consuming raw milk products can help increase the beneficial bacteria and improve your gut health. 

Raw milk may be easier to consume for those who have Lactose Intolerance

A survey by the Weston A. Price Foundation found that 80% of those who had lactose intolerance no longer experienced symptoms after switching to raw milk. If you think you are lactose intolerant, it would be a good idea to try raw milk, and maybe even seek out an A2A2 gene cow (the farmer will know). A2A2 milk is more similar to human milk and easier to digest. Milk from the grocery is sourced from too many cows to know the gene traits.  

It may reduce your risk of asthma and allergies

A study in Europe found that children who consumed raw milk had lower rates of allergies and asthma compared to those who drank pasteurized milk. Whenever food is consumed in the most natural state it is a boost to your immune system because your body can break it down better. 

Raw milk contains more nutrients 

Raw milk is in its purest form and contains all of the nutrients! One of the things that are destroyed during pasteurization is the enzymes and carrier proteins for nutrients. That means that while some of the nutrients are still present, the body cannot absorb them without the co-factors. It has also been found that pasteurized milk has less calcium and other nutrients. 

How to get raw milk where you live

It is not common to find raw dairy products in grocery stores and the sale of raw milk can vary from state to state. Some states the sale of raw milk is not legal, but raw milk advocates are pushing to legalize the sale in every state. If you see a place selling a “share” or a “subscription” this is another way to provide raw milk to consumers. Some states can sell raw milk only if it is in this form, known as a “herd share”. Check your local state for laws and how to obtain raw milk. Here in Iowa, consumers are allowed to purchase raw milk from licensed farms. (Iowa Raw Milk Bill) At Pleasant Grove Homestead we sell raw milk subscriptions from our two dairy cows on the farm. Learn more here!

The Weston A. Price Foundation also has a great tool to help you find raw milk in your area. Use their Raw Milk Finder Here. 

More Raw Milk Resources

If you want to learn more about the raw milk and its benefits, here are some great resources to dig into:

Dr. Chris Kresser Benefits of Raw Milk

Letter to Medical Professionals from the Raw Milk Institute 

Weston A Price Raw Milk – A Campaign for Real Milk 

The bottom line

We believe that the pros outweigh the potential risks of drinking raw milk! By practicing proper food safety and ensuring you are getting your milk from a reputable source, you can enjoy the benefits of raw milk!