Raw milk

Raw milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.

Proponents

Proponents of raw milk have stated that there are benefits to its consumption, including better flavor, better nutrition, and the building of a healthy immune system. However, the medical community has warned of the dangers, which include a risk of infection, and has not found any clear benefit.

Risks

Raw milk can become contaminated in a number of ways: by coming into contact with cow feces or bacteria living on the skin of cows, from an infection with diseases such as bovine tuberculosis, from dirty equipment, or by poor handling and storage of the milk. These bacteria can cause serious illness, such as tuberculosis, diphtheria, typhoid fever, and brucellosis.

Regulation

In many countries around the world, the sale of raw milk is heavily regulated by food safety authorities. It is believed that the risk of raw milk becoming contaminated is too high to allow for public consumption without regulation. In some areas, raw milk is only available from specific, approved dairies.

See also

• Pasteurization
• Milk
• Dairy farming

This article is a stub related to food. You can help WikiMD by expanding it!

This dairy-related article is a stub. You can help WikiMD by expanding it.

Raw milk

• 

  Bouteilles commerce lait cru vache Aveyron sud

• 

  Pasture Nectar Farm

• 

  Roquefort cheese

• 

  Raw Milk Vending Machine

• 

  Green Top Milk

• 

  Raw Milk Legality in the USA

• 

  Aphrodite bath milk