FREQUENTLY ASKED QUESTIONS (FAQ)

Question: I have heard that pathogenic bacteria can't grow in raw milk, but good bacteria can. In fact, I have heard that milk targets pathogens and kills them, leaving the good bacteria.

Answer: Many myths surrounding raw milk are out there, including this one. Milk doesn't know ‘good' bacteria from ‘bad' bacteria any more than you would by looking at them with the naked eye. Raw milk is essentially sterile in healthy cows. It's not contaminated until after it comes out of the cow, and that's what really matters as to whether it will contain ‘good' or ‘bad' bacteria. If the milk is contaminated with fecal matter, there will probably be pathogens in the milk at some level, along with other contaminants normally found in dairy-type environments. Fortunately, these other contaminants are found in much larger numbers than are pathogens, so they often will out-compete them.

Question: Aren't there bioactive components in raw milk that reduce or eliminate pathogens?

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Question: In what levels are lactoperoxidases present in raw milk and what levels need to exist to destroy bacteria?

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Question: How do polysaccharides encourage the growth of good bacteria and not bad bacteria?

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Question: Are medium chain fatty acids destroyed during pasteurization? Are they able to distinguish between “good” and “bad” bacteria?

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Question: Aren't there more cases of food borne illness in pasteurized milk than in raw milk?

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Question: I've heard that cows that produce milk that is conventionally pasteurized are kept in confinement, is that true of all pasteurized milk?

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Question: Doesn't pasteurization destroy milk protein?

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Question: According to the FDA's definition of adulterated food, doesn't pasteurized milk fall into that category?

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Question: If cows are kept on pasture then would they even have need of antibiotics? Is the milk coming from those cows safer?

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The FDA has also published a "frequently asked questions" page regarding raw milk.

Updated 3/22/07