Raw Milk Blog

Agri-Mark, the dairy processor behind Cabot cheese, told a raw milk farm in Warren, Massachusetts to stop direct sales or leave.

Federal investigators are tracking six Cyclospora outbreaks this summer. Only one has a named supplier, and even that wasn’t confirmed by a lab test.

Two federal surveillance studies spanning two decades show raw milk outbreaks get traced to a single farm within days, while most produce outbreaks never are.

The federal ban on raw milk sale remains in place, though organized advocacy for a licensed pathway is building toward an independent review this October.

A complete beginner’s guide to raw milk: what makes it raw, where it comes from, and where to find research-backed answers to every follow-up question.

The right amount of vetting a raw milk source needs depends on where you’re buying. A practical guide to what matters, and what doesn’t.

US population data shows raw milk’s risk is lower than several common foods, while public health authorities consistently recommend against it.

A component-by-component reference for what pasteurization measurably changes in milk, and what it doesn’t, drawing on 14 separately researched findings.

How long raw milk actually lasts depends on starting quality and storage temperature, not a fixed number. A complete, research-backed guide to storing it well.

Lactic acid bacteria in soured raw milk measurably inhibit major pathogens in lab testing, but the effect has real, documented limits.

An IgM-lipoprotein complex clusters fat globules together in cold raw milk, accelerating creaming well beyond what density alone would predict.

Refrigerating milk causes one of its four major casein proteins to leave its normal structure entirely, a reversible effect documented since 1977.