Raw Milk: Is it Right for You?
 | Author:
Allison Kosto, MSU Broadwater County Extension Agent
MSU Broadwater County Extension Agent |
Raw Milk: Is it Right for You?
Allison Kosto
MSU Broadwater County Extension Agent
The legislative session in 2021 brought major changes to local food choices in Montana. Through the Montana Local Food Choice Act, small dairies are now allowed to sell raw milk directly to consumers, a product that was previously outlawed in Montana. While this legislative measure was largely viewed as a win by local food producers and advocates, it creates another option for consumers that may leave you pondering if raw milk is the right choice for you.
Raw milk is defined as milk that has not been pasteurized. Pasteurization is a heating process that reduces bacterial pathogens. It’s been around for over 160 years and became widely adopted in the early 20th century to reduce illness and death associated with consuming raw milk. While milk itself does not contain harmful bacteria, it is exposed to bacteria on dairy farms and processing equipment, even under hygienic conditions. Raw milk can contain Salmonella, Listeria, E. coli and many other harmful bacteria. Research has shown that the risk of foodborne illness from raw milk is up to 840 times higher than pasteurized milk. Pasteurization is credited with preventing more cases of tuberculosis and brucellosis than any other single technique.
In addition to reducing bacteria, pasteurization also stops some of the chemical reaction that causes milk to spoil. In commercial processing, milk also undergoes a process to standardize the fat content (nonfat, 2%, whole milk, etc.) and to keep the fat from separating, which is called homogenization. Finally, commercially processed milk is fortified with essential nutrients such as vitamins A and D.
There are sometimes misunderstandings around pasteurization. One common myth is that pasteurization kills beneficial bacteria in the milk and reduces the benefits. Even though milk is slightly altered during the pasteurization process, it does not degrade the health benefits of milk. Research has shown there is no significant difference in the amounts of macronutrients, protein, fats, and carbohydrates between raw and pasteurized milk. Minerals are heat-stable and also not impacted by pasteurization. There is a slight change in vitamins from pasteurization, but this change is minimal.
Another claim is that raw milk is easier to digest than pasteurized milk. It is true that pasteurization kills natural enzymes in milk. However, our bodies produce enzymes for digestion, and they do not necessarily come from our food, so this claim has been scientifically unsupported.
All milk that crosses state lines must be pasteurized but each state can individually authorize raw milk sales within the state. There are currently 32 states, including Montana, that allow some type of sale of raw milk.
In Montana, small dairies are allowed to sell raw milk directly to consumers. A small dairy is defined as five lactating cows or ten lactating goats or sheep. Small dairies are not allowed to sell through a third party, grocery store, restaurant or other retailers; it must be direct to the consumer. Additionally, producers must conduct semi-annual bacterial testing and annual testing for brucellosis. Montana considers raw milk to be a homemade food product, so producers must disclose to the consumer that the product has not been licensed, permitted, certified, packaged, labeled or inspected.
There are some clear and obvious benefits to pasteurization. However, if producers are diligent about keeping their milking and processing areas clean, then raw milk might be an option for you. Because they are not inspected or licensed, it is important to get to know your small dairy before purchasing any milk to understand their sanitation practices. It’s also important to note that raw milk needs to be consumed more quickly than pasteurized milk. One benefit of raw milk is that it is much easier to make your own butter, cheese and ice cream. This is because raw milk has not been homogenized, and butterfat is an important part of creating these products. It is still possible to make your own butter, cheese and ice cream from pasteurized milk, but it can take a little more practice and patience. Purchasing raw milk is also a great way to support local small farmers directly.
Keep in mind that if you choose to purchase raw milk, there is a real and inherent risk. Disease outbreaks happen every year across the United States from raw milk. Earlier this year, there was an outbreak of E. coli and Campylobacter from raw milk in Florida that sickened 21 people, leading to seven hospitalizations, including young children. California has had 171 cases of illness from raw milk from Salmonella since 2023; 70% of these cases were children and adolescents.
Ultimately, though, milk is an excellent choice as part of a balanced diet. It enhances bone and heart health, assists with muscle growth and repair, supports brain function and is loaded with nutrients. For more information, contact the MSU Extension Office in Broadwater County at 406-266-9242 or allison.kosto@montana.edu
