Raw milk can be complicated topic. Some people choose it because they like the taste, freshness, or the idea of a less-processed product. For small farmers, raw milk can also be part of the farm business. At the same time, raw milk and products made from it can carry foodborne illness risks. The goal is not to tell farmers or families what choice to make. Instead, it is important to understand both why people choose raw milk and the risks that come with it.
Why Do People Choose Raw Milk?
People have many reasons for choosing raw milk. Some prefer its taste or texture. Others like buying directly from a local farm and knowing where their food comes from. Some believe raw milk is more natural or that it has health benefits that may be reduced by pasteurization.
These beliefs are part of the reason raw milk remains popular. But claims about health benefits need to be considered carefully. Pasteurization is designed to kill harmful bacteria while keeping most of milk’s nutritional value. For farmers, producing raw milk also means taking food safety very seriously. Even healthy-looking animals can carry bacteria that can contaminate milk.
What Can Make Raw Milk Unsafe?
Milk comes from a living animal, and bacteria can enter the milk during milking, handling, or storage. Germs that can be a concern include Listeria, Salmonella, and certain strains of E. coli. These organisms may not change the taste, smell, or appearance of the milk. Good farm practices can reduce the chance of contamination. Clean animals, healthy udders, clean equipment, good milking practices, proper refrigeration, and protecting milk from contamination all matter. However, even careful practices cannot guarantee that raw milk will be free of bacteria.
What About Raw Milk Cheese?
Raw milk cheese starts with the same ingredient, but cheesemaking changes the milk in important ways. Acidity, pH, moisture, salt, temperature, and aging can affect whether harmful bacteria survive or grow. As bacteria used to make cheese produce acid, the pH falls. Lower pH can make it harder for some harmful bacteria to survive. Salt and reduced moisture also affect bacterial growth. Temperature and aging conditions also matter. Taken together, cheese-making processes can help control some food-safety hazards.
Does Aging Make Raw Milk Cheese Safe?
In the United States, certain raw milk cheeses can be sold in stores and markets d if they adhere to the 60-day rule – the cheese is aged for at least 60 days at a temperature of at least 35°F (2°C). Aging can reduce some microorganisms, but 60 days of aging does not guarantee that every harmful organism is killed. Different germs behave differently, and survival can depend on the type of cheese and how it was made. For small cheesemakers, controlling the process is extremely important. Keeping records of temperatures, pH, aging time, and other important steps can help ensure that cheese is made consistently.
What Can Small Farmers Do?
Whether producing raw milk or making raw milk cheese, basic food-safety practices are important:
• Keep animals, milking areas, and equipment clean.
• Monitor animal and udder health.
• Prevent manure and other contamination from entering the milk.
• Cool milk quickly and maintain proper temperatures.
• Use good cleaning and sanitation practices.
• Keep good production and temperature records.
• Understand the regulations that apply to your farm products.
• Have a plan for responding to a suspected contamination problem.
Cheesemakers should also understand how each step of their process affects the safety of the finished product.
What Should Families Know?
Families who choose raw milk or raw milk cheese should understand that foodborne illness is possible. The consequences can be more serious for young children, older adults, pregnant people, and people with weakened immune systems.
People buying directly from a farm can ask questions about how the milk or cheese is produced, handled, stored, and sold. Knowing your farmer is valuable, but it doesn’t guarantee that a product is free from harmful bacteria. Contamination cannot always be seen, smelled, or tasted.
A Conversation Worth Having
Raw milk and raw milk cheese involve farming practices, food safety, regulations, consumer preferences, and individual choices. For farmers, understanding the hazards and using good production practices can help protect customers and the farm business. For families, understanding how these products are produced can help them make informed choices.
The important thing is to understand the process, know the risks, and use reliable information when making decisions.
Learn More
The Ohio State University – Food Preservation: Pasteurization of Raw Milk for Home Consumption
DFA – Raw Milk VS. Pasteurized Milk: What you Need to Know for Your Safety
Raw Milk Institute – Letter to Medical Professionals About Raw Milk
For additional information, farmers and consumers can consult the FDA, CDC, and American Cheese Society. State rules can also vary, so small farms should check their state regulatory agency before selling raw milk or raw milk products.