Can you tell me more about pasteurization and whether I should consider buying unpasteurized

(raw) milk?
The Pasteurized Milk Ordinance (PMO) that was first proposed in 1924 by the United States
Public Health Service has been adopted, in its 2003 revision, by 46 out of 50 states. (The four
non-adopting states have passed similar ordinances of their own.) The PMO calls for the
pasteurization of milk as a way of killing any potentially disease-causing bacteria in the milk,
including Campylobacter, Escherichia, Listeria, Salmonella, Yersinia, and Brucella. I would
also like to note that in 32 states, it is legal to sell and distribute raw, non-pasteurized milk and
that both forms of milk exist in the majority of states.
Today there are more pasteurization options in the marketplace than there were in 1924; these
options include high-temperature, short-time methods as well as low-temperature, longer time
methods. The goal of all methods is the same: to kill potentially pathogenic bacteria that may be
present in the milk or milk product (like cheese or yogurt).
Temperature Time Pasteurization Type
63C (145F)* 30 minutes Vat Pasteurization
72C (161F)* 15 seconds High temperature short time Pasteurization (HTST)
89C (191F) 1.0 second Ultra Pasteurization (UP)
90C (194F) 0.5 seconds Ultra Pasteurization (UP)
94C (201F) 0.1 seconds Ultra Pasteurization (UP)
96C (204F) 0.05 seconds Ultra Pasteurization (UP)
100C (212F) 0.01 seconds Ultra Pasteurization (UP)
138C (280F) 2.0 seconds Ultra-high temperature (UHT) sterilization
Note: * = These temperatures and times are appropriate if the milk does not contain added
sweeteners, and if it has not been condensed. If either of those changes applies, then the
temperature must be increased by 3C (5F). In addition, eggnog is an exception to these rules
and must be pasteurized according to a different set of times and temperatures.
There's no debate about the effectiveness of pasteurization for killing unwanted bacteria. There's
also no doubt that pasteurization gives dairy products a longer shelf life by lowering the
presence of bacteria that cause spoilage. But pasteurization also kills desirable bacteria found in
fresh milk, and it denatures milk enzymes that may be active in the human digestive tract when
fresh milk is consumed.
There is little research, however, to determine what nutritional benefits are lost when milk is
pasteurized. I've seen speculation about changes in protein structure, calcium, amino acid, and
vitamin C bioavailability all being triggered by pasteurization, but I have not seen research that
confirms or rejects these occurrences.
As I mentioned earlier, in the majority of states, dairy farms are free to produce raw
(unpasteurized) milk as long as they adhere to the conditions and restrictions set out in state law.
The safety of unpasteurized milk depends on the quality of the cow's life,
including the immediate environment and feeding. It also depends on the quality of handling
facilities once the cow has been milked. For these reasons, I recommend a very careful look at
any dairy farm's procedures, track record, and publicly available information before becoming a
regular consumer of its unpasteurized milk. Producers of raw milk should be carefully
monitoring the milk for the presence of microorganisms and will be able to certify that the milk
meets all federal and state regulations in this regard.
Because freshness is at a premium, and the product shelf life is greatly shortened (which is not
necessarily bad) the dairy should be within driving distance of your residence so you can visit it
in person. In some states, like Indiana, where it is illegal for a local dairy to sell unpasteurized
milk, cows from the dairy may be leased in order for consumers to obtain a regular supply of
raw milk.
In the absence of a very high-quality dairy farm in driving distance from your residence, I
recommend purchase of pasteurized milk. Even though it's one step further from natural milk
(which I would prefer), the health risks-however small-don't seem like a worthwhile trade-off in
exchange for the potential benefits. If a high quality dairy farm, producing certified organic milk
in unpasteurized form is available in your area, I would recommend considering this option.