Raw milk, once a staple in households across the globe, is now labeled with caution and surrounded by controversy. In many places, it’s banned, restricted, or heavily regulated. Yet a growing number of health-conscious consumers and small farmers argue that raw milk is not only safe when handled properly but also nutritionally superior to its pasteurized counterpart. So why is it still considered controversial? And why do people want to “make raw milk just milk again”?

This article dives deep into the history, science, and political landscape surrounding raw milk and explores the case for its normalization in modern food systems.

What Is Raw Milk?

Raw milk is simply milk that has not been pasteurized or homogenized. It comes straight from the cow (or goat or sheep) and is typically filtered and chilled, but not heat-treated. Pasteurization, which involves heating milk to kill bacteria, became standard in the 20th century in response to food safety concerns during the rise of industrial agriculture.

Nutritional Benefits of Raw Milk

Advocates of raw milk believe pasteurization destroys or diminishes key nutrients and enzymes:

• Enzymes – Raw milk contains lactase, lipase, and phosphatase, which aid in digestion and nutrient absorption. These enzymes are mostly destroyed by pasteurization.
• Probiotics – Naturally occurring beneficial bacteria may support gut health and immune function.
• Vitamins – Some heat-sensitive vitamins, like B6, B12, and C, may be partially degraded during pasteurization.
• Calcium and Fat Solubility – Supporters claim that raw milk’s calcium and fat-soluble vitamins (A, D, E, and K2) are more bioavailable than in processed milk.

Health and Safety Concerns

The major argument against raw milk is the risk of foodborne illness. Raw milk can contain pathogens like E. coli, Salmonella, Listeria, and Campylobacter—especially if hygiene practices on the farm are poor.

However, raw milk proponents argue that:

• Proper handling, cleanliness, and refrigeration greatly reduce contamination risk.
• Small, grass-fed dairy farms often have lower bacterial counts than large industrial dairies.
• Pasteurized milk has also been linked to outbreaks of illness—it’s not immune to contamination.

Studies and data on illness from raw milk vary. Critics cite rare but serious outbreaks, while advocates highlight the statistically low rate of illness when compared to other foods like deli meats, leafy greens, or shellfish.

Historical Context: From Staple to Scapegoat

In the early 1900s, milk was one of the most dangerous foods due to poor urban sanitation, overcrowded dairies, and lack of refrigeration. Pasteurization helped reduce outbreaks and earned its place as a public health victory. But the conditions that necessitated pasteurization—unsanitary industrial production—are not present on today’s small, well-run farms.

As industrial dairy scaled up, so did the pressure to apply a one-size-fits-all safety solution. Pasteurization became legally mandated in most states, effectively sidelining traditional, small-scale producers and reshaping the industry in favor of mass production.

Raw Milk vs. Pasteurized Milk: What’s the Difference?