Is Raw Milk Healthy?

Raw milk has been touted to cure conditions from eczema to inflammation. Some people think it should even be consumed to cure lactose intolerance or prevent disease. Raw milk advocates suggest parents should pour glasses of raw milk for their children. So, what does the science say about raw milk and dairy foods?

What is raw milk?

Raw milk refers to unpasteurized milk that comes directly from the animal, especially cow’s milk. It is a highly perishable product. Despite hygienic practices on dairy farms, raw milk is not safe to drink because it can still contain harmful germs. These germs can cause serious health problems.

Milk in the supermarket is pasteurized to kill bacteria that cause illness. Pasteurization began in the early 20th century, helping to reduce the incidence of foodborne illness and deaths from it.

Pasteurization is the process of heating milk for a specified, short period of time. In the United States, it’s most common to heat milk to 161°F for at least 15 seconds, and then cool it rapidly.

Pasteurization does not negatively affect the nutritional quality of milk. Changes to vitamin and mineral content are minimal. Pasteurization does not affect lactose tolerance either. However, it is an important step in food safety.

Federal law bans the sale and distribution of raw milk across state lines. However each state regulates the sale of raw milk within its borders and there are vast differences in regulation among states.

Does raw milk have any health benefits?

Dairy yogurt and kefir contain beneficial bacteria, known as probiotics. It’s easy to see how this association of good probiotic bacteria can be conveyed to raw milk, which often contains bacteria. People may think the bacteria in raw milk is good, too.
Both yogurt and kefir are made using pasteurized milk. Yogurt makers start with pasteurized milk so the good probiotic yogurt cultures that are added to milk can then grow and thrive.

Raw milk is often advertised as having an abundance of probiotics. However, the bacteria found in raw milk is not usually probiotic. Research also has found that, compared to pasteurized milk, some raw milk can hold dramatic amounts of antimicrobial-resistant genes if left unrefrigerated. Bacteria with antimicrobial-resistant genes has the potential to become a “superbug” that medication can’t treat.

According to the U.S. Food and Drug Administration (FDA), there is currently no evidence of beneficial bacteria in raw milk.

What happens if you drink raw milk?

You might get sick from drinking raw milk. Outbreaks of disease from raw milk are very real. In 2025, at least 11 people in Illinois became ill with Campylobacter infection from drinking raw milk. Campylobacter bacteria can cause diarrhea, fever, stomach cramps and, in serious cases, may lead to irritable bowel syndrome, arthritis and Guillain-Barré syndrome.

In 2024, one of the largest cases in recent history of Salmonella infection from raw milk products occurred on a California dairy farm. The outbreak affected more than 170 people in four states — and 70% of the infected were children younger than 18.
Dangerous bacteria found in raw milk can include Salmonella, E. coli, Listeria and Campylobacter. Because E. coli can spread from one person to another, the risk is not just to the person who drank the raw milk. These bacteria are not a “natural component” of milk but come from contamination (for example, from feces, skin, infection and the environment). Vulnerable populations such as young children, older adults and pregnant women are especially at risk for infection from these bacteria.

Since 1987, there have been at least 143 reported outbreaks of illness related to raw milk, causing more than 2,600 cases of illness — some involving miscarriages, still births, kidney failure and deaths.

Major health organizations including the FDA, Centers for Disease Control and Prevention, and the American Academy of Pediatrics recommend that adults and especially children should not drink raw milk because it can contain disease-causing bacteria.

What are raw-milk cheeses?

Raw-milk cheeses are made with unpasteurized milk. Most states allow the sale of raw-milk cheeses as long as they are aged at least 60 days.

The idea behind this aging period is that it allows time for the cheese cultures introduced into the cheese to replicate and build flavor — and to overwhelm potential pathogens, especially in hard cheeses. During the aging process, cheese loses moisture and its pH becomes more acidic, making it unsuitable for many (but not all) disease-causing bacteria to survive.

Foodborne illness outbreaks from raw-milk cheese have occurred, some as recent as 2023.

Do raw-milk cheeses have any benefits beyond pasteurized milk cheeses?

Some consumers believe raw-milk cheeses taste better than pasteurized cheeses. However, raw-milk fresh, soft and soft-ripened cheeses can still be risky especially for pregnant women and children.

Although the bacteria found in raw milk itself are not probiotic, the lactic acid bacteria starter cultures used to make cheeses may have some probiotic benefits. However, more research is needed on the potential probiotics in raw-milk cheeses.

Bottom line

Drinking raw milk can cause serious foodborne illness or disease, especially in children and other vulnerable populations. Despite ongoing research around the potential health benefits of raw fluid milk and raw-milk cheeses, no health benefits have been confirmed.