Raw Whole Milk

Raw whole milk is milk from cows, goats, or sheep that has not been pasteurized. Pasteurization is a process of heating milk to kill bacteria. Raw milk retains its natural fat and nutrient content.

Raw milk is primarily used to make artisanal cheeses, such as Gouda and Havarti, where its natural enzymes and bacteria contribute to unique flavors and textures. It is also sometimes sold as a beverage, though this is less common in packaged foods.

The U.S. Food and Drug Administration (FDA) advises against consuming raw milk due to the risk of harmful bacteria. Organizations like the World Health Organization (WHO) and the European Food Safety Authority (EFSA) have evaluated milk and dairy products, generally recommending pasteurization for safety. While some proponents claim raw milk has superior nutritional benefits and can help with allergies, scientific evidence supporting these claims is mixed and not widely accepted by major health organizations.