Unpasteurized Milk

Unpasteurized milk, also known as raw milk, is milk that has not been heated to kill harmful bacteria. It comes directly from animals like cows, goats, or sheep, and is not processed with pasteurization.

Manufacturers use unpasteurized milk primarily for its unique flavor profile, especially in the production of certain types of cheeses. It is most often found in specialty cheeses, and sometimes in frozen appetizers or entrees that feature these cheeses.

The FDA prohibits the interstate sale of raw milk for direct human consumption due to the risk of foodborne illness. However, raw milk can be used to make cheese if the cheese is aged for at least 60 days at a temperature of 35°F (1.7°C) or higher. Public health organizations like the FDA and CDC warn that unpasteurized milk can contain harmful bacteria such as *Listeria*, *Salmonella*, and *E. coli*, which can cause serious illness. While some people believe raw milk offers health benefits, major health organizations state there is no scientific evidence that raw milk is more nutritious or healthier than pasteurized milk, and the risks of consuming it outweigh any purported benefits. Unpasteurized milk is not typically evaluated by JECFA or EFSA as a food additive.