Real Raw Milk Facts

Raw Milk Regulations Tighten As Demand Increases

Gosia Wozniacka published this story in the Huffington Post about raw milk regulations in California and elsewhere.

PANOCHE VALLEY, Calif. — On a stretch of California grassland, workers milk 70 Jersey cows and bottle several hundred gallons of milk into quart glass bottles topped with bright yellow caps – without heating the milk to pasteurize it.

Claravale Farm, two hours west of Fresno, has been producing milk with minimal interference between the udder and the customer for about 80 years. It’s one of two licensed raw milk dairies in California, which allows the retail sale of milk that has not been heated to 161 degrees Fahrenheit for 15 seconds.

But even as consumers inspired by the local food movement line up at farmers markets and specialty stores to buy raw milk, pressure on the producers has intensified in California and elsewhere around the country.

“People have been drinking raw milk for thousands of years around the world,” Claravale’s owner Ron Garthwaite said. “But recently, raw milk has become a biohazard.”

Five other states – New Hampshire, Pennsylvania, Idaho, Vermont and South Dakota – have adopted stricter standards to regulate the amount of bacteria in unprocessed milk in the past three years, according to the Raw Milk Survey released last month by the National Association of State Departments of Agriculture.

And states have cracked down on small unlicensed farmers selling raw milk to friends and neighbors. Three people were arrested in California this week for allegedly producing and selling raw milk without a license. They ran a herd share, in which several people split ownership because an animal’s owner can legally drink its raw milk without state inspections.

Read the entire article:

Real Life Dangers of Raw Milk

Several families offered to share their stories on video to help raise awareness about the potential risks and negative effects on health from drinking contaminated raw milk.

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