I'm talking about only from a high quality organic dairy rated 4 or 5 by the Cornucopia Institute.

asked 20 Sep '09, 02:36

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Simon
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Do you mean the unpasteurised stuff? Straight from the udder deal?

(20 Sep '09, 02:42) Emu

Yes. For example see www.organicpastures.com.

(20 Sep '09, 03:32) Simon

In Ontario Canada it is illegal to sell raw milk due to the illnesses that can be caused.

This is copied directly from http://parenting.ivillage.com

In the U.S. only one percent of the milk consumed is "raw," that is, unpasteurized. None the less, this small percentage of raw milk has gotten a lot of attention because of the seriousness of the illness it can and has caused. Raw milk is a great vehicle for infection from a variety of bacteria. Back in 1987 literally thousands of midwesterners became sick with salmonella after drinking improperly pasteurized milk, and that same year 62 Californians died from listerial bacteria in cheese made from unpasteurized milk. The most susceptible population to contaminated milk are infants and the elderly because the diarrhea and vomiting caused by the infection can lead to life threatening dehydration. Because of the potential risk of contamination, raw milk should not be given to infants, nor to anyone. Some states still legally sell raw milk and raw milk products, but this does not mean that they are safe. The FDA considers raw milk a public health problem and the Center for Disease Control has labeled raw milk "unsafe". Many states have banned the sale of raw milk.

link

answered 20 Sep '09, 12:25

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Tammy ♦♦
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I should preface this with the warning that I am not a doctor or a chemist.

The jury is still out on raw milk. See @Tammy's response for one side, and this Boston Globe article for another. The chances of your infant contracting a bacterial infection or other illness from pasteurized milk is significantly lower than from raw, regardless of the dairy's ethics/organic certification.

In the end it is purely you and your spouses decision. For me, the upsides are too few (taste, nutritional content) and the extra risk does not seem worth it while my son is an infant.

One possible solution would be to pasteurize the raw milk yourself using the slower, lower temp methods (see the section labeled "Alternative milk pasteurization standards" in the Wikipedia Pasteurization article) in order to maintain the color, taste and some of the nutrients of raw.

From the Wikipedia article on Pasteurization:

In addition to the standard HTST and UHT standards, there are other lesser-known pasteurization techniques. The first technique, called "batch pasteurization", involves heating large batches of milk to a lower temperature, typically 63 °C (145 °F) for 30 minutes, followed by quick cooling to about 4 °C (39 °F). The other technique is called higher-heat/shorter time (HHST), and it lies somewhere between HTST and UHT in terms of time and temperature. Pasteurization causes some irreversible and some temporary denaturation of the proteins in milk.

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answered 23 Sep '09, 17:29

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Rob Allen
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accept rate: 12%

edited 23 Sep '09, 17:36

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Asked: 20 Sep '09, 02:36

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Last updated: 23 Sep '09, 17:36

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