Raw milk

Raw milk or unpasteurized milk is milk that has not undergone pasteurization, a process of heating liquid foods to kill pathogens for safe consumption and extension of shelf life.^[1]

Proponents of raw milk have asserted numerous supposed benefits to consumption, including better flavor, better nutrition, contributions to the building of a healthy immune system and protection from allergies.^[2] However, no clear benefit to consumption has been found; the medical community notes there is increased risk of contracting dangerous milk borne diseases from these products.^[3] Substantial evidence of this increased risk, combined with a lack of any clear benefit, has led countries around the world to either prohibit the sale of raw milk or require warning labels on packaging when sold.

In countries where it is available for sale, its availability and regulations around its sale vary. In the European Union, individual member states can prohibit or restrict the sale of raw milk, but it is not banned outright; in some member states, the sale of raw milk through vending machines is permitted, though the packaging will typically instruct consumers to boil before consumption.^[4] In the United States, some dairies have adopted low-temperature vat pasteurization, which they say produces a product similar to raw milk.^{[citation needed]}