Raw milk is available for human consumption in some states in the U.S.
Amid a tendency towards raw, organic and pure foodstuffs as opposed to processed and chemically enhanced variants, there is debate as to the nutritional value of raw versus pasteurized milk. Raw milk is milk that has not been pasteurized -- heated to a high temperature to kill harmful bacteria. According to Health.org, supporters of raw milk argue that the process of pasteurization destroys beneficial enzymes, nutrients and bacterias. They even suggest that drinking raw milk may combat lactose intolerance as well as protecting against allergies, asthma, skin problems and urinary tract infections. The U.S. Food and Drug Administration, or FDA, argues that pasteurized milk has the same nutritional value as raw milk, and that the consumption of raw milk can be dangerous, especially to those with weakened immune systems or those not accustomed to drinking it.
Processing Milk
Raw milk purchased from a farmer should be "Grade A" listed. This means that the dairy is inspected twice a year, the milk tested monthly for bacteria, and the raw milk cooled to 50 degrees Fahrenheit within two hours of milking. A FoodNet Population Survey in 2006-07 estimated that 4 percent of dairy products consumed in the United States were unpasteurized. Pasteurized milk is stored before being heated to a high temperature for a short amount of time to kill bacteria. The process was developed in order to kill harmful microbes which caused diseases such as typhoid, tuberculosis, diphtheria and listeriosis. As well as being pasteurized, milk is homogenized to break down the fat particles and prevent the formation of a layer of cream. It is cooled, packaged and then transported and stored at refrigerated temperatures.
Nutritional Variations
There are small variations in the nutritional value of raw and pasteurized milk. Niacin, folic acid and vitamin D remain the same. In pasteurized milk there is a slight loss of thiamin, a 5 percent loss vitamin E and less than 10 percent loss of Biotin, vitamin B12. Pasteurization does destroy some of the enzymes in raw milk but these are not considered to be vital to human health. The health benefits of pasteurized milk are judged to far outweigh these slight nutritional losses, both in terms of making the milk safe to drink and extending its storage or shelf-life.
Raw Milk Risks
The FDA discourages the consumption of raw milk because of the potential health risks involved. Unpasteurized milk can carry dangerous viruses and bacteria including the norovirus, salmonella, E. coli, and listeria. Raw milk may be infected through a number of sources, including bovine illnesses, bacteria from cow feces, udder infections, human cross-contamination and dirty processing equipment. From 1998 through 2008, 86 outbreaks due to consumption of raw milk or raw milk products resulted in 1,676 illnesses, 191 hospitalizations, and two deaths, according to the Centers for Disease Control and Prevention. This figure is probably higher as many cases go unreported. Those at most risk are children, the elderly, pregnant women and those with weakened immune systems.
Other Factors
Many brought up on raw milk attest to its nutritional value and the fact that it has never made them sick. Those producing raw milk for self consumption have more control over environmental factors governing the production of the milk, although levels of bacteria in raw milk can be unpredictable and drinking it will always carry risks. Individuals may have built up immunity to certain bacterias in raw milk. Therefore, raw milk should not be given to anyone who does not usually drink it.
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