Pasteurization is “a” way to prevent dangerous pathogens in milk; however it is not the only way. Raw milk producers are required to take several steps to ensure that the safety of the end product is equal to that of pasteurized milk. This is done without compromising the molecular structure or nutritional value of the milk.
pathogen is defined as a bacterium, virus, or other microorganism that can cause disease. Pasteurization is a cheap efficient way to make milk “safe” (in the short-term sense of the word). This allows farmers to mass-produce milk from 1000s of cows in unsanitary, inhumane conditions. It is done to lower the cost of production.
Small farms with minimal amounts of cattle can let the cows roam free eating only the grass (what they are meant to eat). This is not only humane; it also allows the cows to have strong immune systems making them and their milk very resistant to pathogens. The smaller farms previously mentioned can also observe each cow closely watching for any complications and maintain a very clean milking environment. Another advantage small farms have is the ability to test every batch of milk to ensure its safety. I can go to the farm where my milk comes from and meet the farmers and cows. I can see the sanitary practices. You can’t do this with processed milk available in the supermarkets.
Milk that will be pasteurized is allowed and expected to have dangerous pathogens in it that will be sanitized by the process. Milk that is intended to be consumed raw is required to be totally lacking the presence of any pathogens.
Drinking raw milk can be very beneficial to the health of the consumer. When seeking a raw milk provider make sure that you know your farmer and they fit the description of a healthy small farm that has been described.
A suspected spam bot has been hired by the FDA and has commented as user “FDA” in our aug 1st post on raw milk. Please read the comments that I have mentioned. It is very interesting.