Important Aspects of Raw Milk Quality

The quality of raw milk is always a concern because the milk is never heated, so there is potential for harmful bacteria and viruses to grow in the milk. Raw milk comes directly from the cow and it is not processed, homogenized or pasteurized. However, many people prefer raw milk because it has not been altered. Raw milk contains live enzymes, flora, white blood cells and extra vitamins. Many of these nutrients, along with the bacteria, are destroyed when milk is pasteurized and homogenized. Manufacturers then artificially fortify the milk with minerals and vitamins, but the finished product is quite different from the milk that came from the cow. A great deal of controversy surrounds raw milk and it is even illegal in some states. However, raw milk is still widely available in many other states such as Arizona, Alaska, California, Oregon and Colorado.

Nutritonal Value

• One important aspect of raw milk is nutritional quality. The quality of the milk is directly affected by the cows that it comes from. Healthy cows produce nutrient-dense milk that contains a high percentage of protein, calcium, magnesium, vitamins A, B and D, enzymes, and a long list of other nutrients. Find out what the farmers are feeding the cows. Some farms allow their cows to graze on omega-3-rich feed, hay and grass. Many states such as California require raw milk dairy farms to adhere to certain cleanliness standards. However, some states, such as Wyoming, do not regulate raw milk at all. Find out about current laws in your state before buying raw milk.

Bacteria

• Raw milk does contain a long list of flora, also called healthy bacteria or probiotics. These beneficial bacteria strains kill harmful bacteria in the body. Some strains of good bacteria found in raw milk include Lactobaccilus Acidophilus, Bacillus Coagulans and L. Reuteri. However, raw milk does have the potential to harbor deadly bacteria such as salmonella and E.coli. Pathogens in milk arise partly because of poor sanitation, according to the Rodale Institute. Some farms conduct routine tests on the milk to ensure that no dangerous pathogens are found. Again, rules vary from state to state, so it's vital that you do your homework.

Shelf Life

• Spoilage is another aspect of raw milk quality. Raw milk has not been pasteurized, so it has a much shorter shelf life than store-bought milk. Raw milk must be refrigerated immediately after you purchase it. Do not consume raw milk past the expiration date. Always smell raw milk before pouring a glass of it, and stop drinking it if the milk doesn't taste fresh. Spoiled raw milk has a sour taste.

Antibiotics

• Sometimes antibiotics make their way into raw milk if the cow was treated for an infection or mastitis. Some dairy farms also give their cows antibiotics continually to prevent any health issues from arising. This can compromise the quality of the milk and get in your body from drinking the milk. Ask the dairy farm if they give their cows antibiotics and how often.