The dairy aisle at every grocery store is full of options: whole, skim, nonfat, lactose-free, chocolate, the list goes on. And if we’re including nondairy milk, that list would get so much longer. But there’s one type of milk that’s increasing in popularity, and you won't find at the store: raw milk. Recent developments have brought raw milk into the spotlight, as the ongoing avian flu outbreak has spread to dairy cattle in several states, raising new concerns about the safety of unpasteurized milk. Just this month, for example, California declared a state of emergency due to bird flu in dairy herds and, separately, issued a major recall of raw milk products, intensifying the debate around raw milk consumption.
If you’re unfamiliar with raw milk, you might have a few questions. What makes it raw? How does it taste different than the milk we’re used to drinking? Is it safe to drink?
We’re breaking down everything you need to know about raw milk so you can decide if it’s right for you and your cereal. We consulted physicians, dieticians, and public health experts to to separate fact from fiction when it comes to raw milk.
What Is Raw Milk?
Raw milk may be new for many people, but it’s not a new phenomenon. In fact, before pasteurization was commonplace, all milk was "raw." Pastuerization—the process of heating milk before it's bottled and put on the shelves—became a mandatory safety measure in the mid-20th century.
Raw milk, on the other hand, is not processed at all. “Raw milk has not gone through any processing and comes straight from the animal,” Dr. Lee says.
In the United States, it’s not exactly easy to find a gallon of raw, unpasteurized milk. The sale of raw milk is outright illegal in nearly half of the country. And many states that do allow the sale of raw milk also include the caveat that it can only be purchased directly from a farmer.
What Does Raw Milk Taste Like?
Just like with pasteurized versus freshly squeezed orange juice, there is a distinct difference in flavor between raw and pasteurized milk. Heat treatment kills not only the bacteria, but also a lot more of volatile flavor compounds. Raw milk fans argue that the taste of raw milk is far superior to the supermarket offerings.
Raw milk often tastes richer and sweeter than pasteurized versions. And, depending on where the milk comes from and what food the cows eat, it can also come with its own unique flavor profile. Raw milk often tastes grassy, with a subtle level of barnyard-esque funk. People who swear by raw milk often say that pasteurized milk is comparatively bland and watery.
But because there’s a lot of natural bacteria swimming around in your glass, the flavor of raw milk changes quickly. In a matter of just a few days, raw milk can transform from grassy and sweet to unpleasantly sour.
Is Raw Milk Safe To Drink?
There’s a community of raw milk drinkers that swear by its health benefits. Some argue that raw milk has higher levels of probiotics, enzymes, and other nutrients that don’t exist in pasteurized milk. Others even go as far as to say that raw milk can lower your risk of asthma, allergies, and respiratory infections.
"The primary reason for individuals choosing raw milk over pasteurized is the probiotic content," says Trista Best, registered dietitian at Balance One Supplements.
According to Dr. Lee, their claims aren’t entirely unfounded. “The calcium in raw milk is readily absorbable because raw milk also contains its original enzymes that help break down and metabolize materials,” she says.
But many arguments in favor of raw milk conveniently overlook why pasteurization became common in the first place—the bacteria in raw milk presents some serious health risks.
Bacteria like E.coli, listeria, and salmonella can all be found in raw milk, among many other harmful germs. And if consumed, your symptoms can range from stomach pain and diarrhea to severe diseases. Raw milk can cause illnesses like Guillain-Barré syndrome (which can cause paralysis) or hemolytic uremic syndrome (a disease than can lead to strokes and kidney failure).
Researchers at University of California, Davis found that raw milk had marginally higher levels of good bacteria—but it also runs a significant risk of introducing antibiotic-resistant bacteria into the body. "It is estimated that raw milk is 150 times more likely to lead to foodborne illness versus pasteurized milk," Best says.
There will always be risks associated with consuming raw milk, regardless of where you buy it. It can be contaminated through equipment, fecal matter, illness, and even bacteria on the surface of the animal’s skin. "Just because raw milk can be legally sold does not mean it is safe—in any form," adds Baum.
How Is Raw Milk Affected By Avian Flu?
The health risks associated with unpasteurized milk are compounded with the advent of bird flu, which is increasingly spreading to non-avian farm animals. The HPAI H5N1 virus was first detected in American dairy cattle in March of this year, leading to increased monitoring by federal health agencies.
The CDC still considers the risk posed by pasteurized milk to the general public to be very low. In a statement of September 30 of this year, the FDA and USDA asserted that they "are confident that pasteurization is effective at inactivating H5N1 in raw milk as it is for the pathogens against which we began pasteurizing raw milk 100 years ago." The USDA began testing testing the nation’s milk supply for H5N1 on December 15 of this year.
Pasteurized milk remains safe to drink, but drinking raw milk significantly increases your risk of infection. "Since early December of this year, nearly 60 human cases [of avian flu] in the US had been confirmed, including several in children and teenagers," says Maddie Pasquariello, MS, RD.
Just this week, the CDC confirmed the first severe human case of bird flu in the United States, with a patient in Louisiana in critical condition with severe respiratory illness. The issue is becoming so significant that Governor Gavin Newsom declared the flu an emergency in the state of California. Just a few days ago, on December 14, the state issued a recall and quarantine of raw milk produced by Valley Milk following the detection of bird flu virus
"While avian flu itself is not new, the potential risk to humans due to the uptick in consumption of raw dairy is a very 2024 problem, due in large part to the incoming administration's hyper-politicization of public health topics (including lifesaving advancements like pasteurization)," adds Pasquariello.
Good hygiene practices and milk testing may help reduce those risks, but they won’t eradicate them entirely. Because of this, Dr. Lee advises those with compromised immune systems to proceed with extreme caution when it comes to raw milk. “These bacteria and organisms can cause more problems for those than the health risk is worth,” she says.
"Sure, drinking raw milk one time from your own personal cow might not have made you sick, but there is a significant risk you assume whenever you are [drinking raw milk], and if you consume raw milk regularly, the risk is higher," Pasquariello says. "And advising people that raw milk is safe simply because nothing happened to you personally when doing so is incredibly dangerous."
A recent Stanford University study revealed that the influenza virus can remain infectious in refrigerated raw milk for up to five days, adding to concerns about the safety of unpasteurized dairy products.
Raw milk consumption always comes with inherent risk. But as the H5N1 virus continues to spread, health officials advise avoiding unpasteurized dairy entirely to prevent illness.
