Non-pasteurized Milk

Non-pasteurized milk, also called raw milk, is milk from cows, goats, sheep, or other animals that has not been heated to kill harmful bacteria. Pasteurization is a process that heats milk to a specific temperature for a set period to kill microbes. Raw milk retains its natural enzymes and bacteria, which some believe offer health benefits.

Raw milk is primarily consumed as a beverage or used to make cheese and other dairy products. Manufacturers may use it in artisanal cheeses where its natural microbial content contributes to unique flavors and textures. Its use in commercially packaged foods is limited due to safety regulations.

The U.S. Food and Drug Administration (FDA) strongly advises against consuming raw milk due to the risk of serious foodborne illnesses from harmful bacteria like Listeria, Salmonella, and E. coli. While some proponents claim raw milk has health benefits, these claims are not supported by scientific consensus. Regulatory bodies like the FDA have not approved raw milk for human consumption due to safety concerns. International bodies like the World Health Organization (WHO) also highlight the risks associated with unpasteurized dairy products.