Raw Cow Milk

Raw milk advocates argue that it’s a complete, natural food containing more amino acids, antimicrobials, vitamins, minerals, and fatty acids than pasteurized milk.They also claim that it’s a better choice for those with lactose intolerance, asthma, and autoimmune and allergic conditions.
 
Raw milk advocates argue that it has superior health and nutritional benefits and that pasteurization eliminates these advantages. However, government and health experts disagree and advise against consuming it.
 
Due to its neutral pH and high nutritional and water contents, milk is an ideal feeding ground for bacteria.
Milk essentially comes from a sterile environment within the animal.
From the moment the animal is milked, the potential for contamination begins with the udder, skin, feces, milking equipment, handling, and storage.
Contaminations are not visible to the naked eye and are often not detectable until growth is significant.
Most — but not necessarily all — bacteria are destroyed during pasteurization. The ones that survive mostly do so in a damaged, non-viable form.
Studies show that raw milk contains significantly higher quantities of harmful and introduced bacteria than pasteurized milk.
 
Keeping milk refrigerated helps suppress bacterial growth, no matter whether it’s raw or pasteurized.