Raw milk: between promised benefits and real risks, why the issue still divides people so much?

Raw milk is milk that, after milking, is neither pasteurized nor subjected to an equivalent treatment. It can come from cows, goats, or sheep. Pasteurization, on the other hand, heats the milk under controlled conditions to reduce the microorganisms that cause disease.

Beware of a common misconception: “raw” does not automatically mean organic, fresher, or more nutritious. And “pasteurized” does not mean tasteless. The fundamental difference, when it comes to health, concerns microbiological safety.

For many, it’s a matter of taste: milk purchased directly from the farm can have a distinctive flavor profile, influenced in part by the animals’ diet and the time of year. Other factors that matter include texture, tradition, and the pleasure of getting to know the producer.

These are all understandable reasons. But we need to keep two things separate: appreciating an artisanal product and attributing therapeutic properties to it. A more intense flavor does not prove that that milk is better for your health.

Milk contains protein, calcium, fat, and vitamins, whether it is raw or pasteurized. Heat can slightly reduce some temperature-sensitive vitamins, but in fresh pasteurized milk, the nutritional differences are generally minimal. Protein and calcium remain important sources of nutrition in both cases.

There is no solid evidence that drinking raw milk offers greater health benefits than pasteurized milk. Pasteurized milk preserves key nutrients while avoiding unnecessary exposure to microorganisms.

This is one of the most persistent myths. Lactose is present in both raw and pasteurized milk: heat treatment does not eliminate it. Therefore, raw milk is not a solution for lactose intolerance. Those who suffer from it may want to consider lactose-free products or other alternatives suited to their needs.

What about “good” bacteria? The fact that milk contains microorganisms does not automatically make them probiotics. Nor is the idea that it prevents allergies or asthma proven: a few observations in rural settings are not enough to recommend its consumption.

The problem is that milk that appears to be perfect may contain pathogenic bacteria. Among those associated with unpasteurized milk are Campylobacter, Salmonella, Listeria, and Shiga toxin-producing Escherichia coli (STEC).

These infections can cause diarrhea, abdominal cramps, vomiting, and sometimes fever. In some cases, STEC can lead to serious complications, such as hemolytic-uremic syndrome, which can damage the kidneys, especially in children.

The milk does not necessarily have to smell or taste bad; contamination is not detectable to the naked eye. If you experience bloody diarrhea, dehydration, or a decrease in urine output, seek prompt medical attention.

The risk of serious consequences is particularly high for certain people. Health authorities recommend avoiding the consumption of unpasteurized and unboiled milk, especially for:

• young children, who are particularly vulnerable to certain infections;
• pregnant women, due to potential risks to the unborn child;
• the elderly, who are more susceptible to complications;
• people who are immunocompromised or have weakened immune systems.

In general, pasteurized milk is the safest choice for everyone.

If you buy raw milk from a vending machine or directly from the producer, there is a warning you should not ignore: “Boil before drinking.” In Italy, this warning is mandatory for raw milk intended for direct consumption.

Boiling helps eliminate many of the microorganisms that can cause infections. It’s not enough to simply warm it in a saucepan or rely on the fact that it’s been kept in the refrigerator. After purchase, maintain the cold chain, follow the producer’s instructions, and bring the milk to a boil before consuming it. A product that has expired or been improperly stored, however, should not be salvaged by heating it.

A dairy farm that prioritizes hygiene, veterinary inspections, and refrigeration reduces the likelihood of contamination. This is essential, but it is not the same as pasteurization. Microorganisms can also enter the milk from animals that appear healthy or during milking.

Furthermore, cold temperatures slow bacterial growth; they do not eliminate bacteria. Knowing the source is important, but it does not replace the recommended precautions for consumption.

Cheeses made from raw milk deserve special mention. The manufacturing process, salt content, acidity, and aging can affect the risk, but they do not automatically make every product safe. Hard, long-aged cheeses (such as Parmigiano Reggiano or Grana Padano, which are traditionally made from raw milk) are considered safe even for the most vulnerable segments of the population, since prolonged aging and moisture loss create an environment hostile to the survival of pathogenic bacteria.

The appeal of raw milk is easy to understand: its flavors, traditions, and direct connection to the local area. But its supposed nutritional benefits do not justify the risks of drinking it without heat treatment.

To enjoy a good glass of milk, you don’t have to choose between pleasure and caution: whether you opt for the flavor profile of raw milk (which must be boiled) or the convenience of high-quality pasteurized milk, the key always lies in reading labels carefully and following proper storage practices.