Is raw milk safe to drink

The New York State Department of Health strongly recommends that people DO NOT CONSUME any raw milk or raw milk products. Raw milk made into other products, like soft cheese, ice cream, and yogurt, can still cause dangerous infections. The New York State Department of Health recommends consuming only milk and milk products that have been pasteurized.

Milk is a nutrient-rich beverage packed with calcium, protein and vitamins, that strengthens your bones and takes care of your overall health. However, many milk lovers propagate consuming raw and unpasteurized milk. Even though raw milk is more natural and contains antimicrobials, its many health claims are not based on any evidence.

Raw milk can contain dangerous bacteria such as Salmonella, E. coli, Campylobacter, Staphylococcus aureus, Yersinia, Brucella,Coxiella and Listeria. H5N1 avian influenza ("bird flu") virus has been found in raw milk from cows infected with H5N1 avian influenza virus.

Pasteurization process:

Pasteurization involves heating milk to kill bacteria, yeasts, and molds. The process also increases the product’s shelf life. The most common method in the U.S. today is High Temperature Short Time pasteurization, which involves heating milk to at least 161°F for 15 seconds (5).

Another common method used all over the world, including in the United States, the United Kingdom, Australia, and Canada involves heating raw milk to 145°F (63°C) for 30 minutes (5, 6).

Ultra-heat treatment (UHT) heats milk to 275°F (135°C) for a few seconds. This milk is consumed in some European countries (7Trusted Source).

The main method keeps milk fresh for 2–3 weeks, while the UHT method extends the shelf life up to 9 months.

Pasteurized milk is often also homogenized a process of applying extreme pressure to disperse the fatty acids more evenly, improving appearance and taste.