Idaho is one of 13 states that actually allows the sale of raw milk in retail stores. While 20 other states completely prohibit the deed, the rest have restrictions and special arrangements, such as direct sale from the farm or cow share agreements. These state-by state-laws illustrate some of the controversy of raw milk in the U.S.

These helpful definitions should clarify the many processes and different types of milk.

Raw milk is absolutely unprocessed. Left standing, a “cream top” will form because it’s non-homogenized. It’s considered a "live" food.

Pasteurized milk, on the other hand, is heated to 170 degrees for 19 seconds to kill potentially harmful pathogens. Most commercially sold milk is pasteurized.

Ultra-high temperature (U.H.T.) pasteurized milk is heated to 280 degrees for approximately two seconds, then chilled. Such milk is rendered sterile and has a longer shelf life, but both harmful and beneficial bacteria are destroyed.

Homogenized milk has been filtered at high pressure; fat globules are reduced and evenly dispersed throughout.

The debate is centered on the risks and benefits of both pasteurized and raw milk. Proponents of pasteurization warn of the spread of milk-borne pathogens, while opponents state that pasteurization destroys nutritional value, specifically the presence of vitamins A, K2, E, B, B12, and C, as well as fatty acids and enzymes.

Both the Food and Drug Administration and the Centers for Disease Control and Prevention consider raw milk dangerous due to the potential presence of Salmonella, E. coli and Listeria, which reportedly make raw milk 150 times more likely to cause foodborne illness, resulting in 13 times the hospitalizations associated with pasteurized milk consumption. Rare but serious complications include damage to the central nervous system and gall bladder, pancreatitis, renal failure, stroke and cardiac arrest. Most often, the risk of drinking raw milk is greatest for those with weakened immune systems, including pregnant women and their babies, very young children and the elderly.

Raw milk advocates, on the contrary, say that raw milk actually enhances immunity, reduces allergy symptoms and is easier to digest. They credit raw milk’s trans-fatty acids with weight loss, lower cholesterol and inflammation, and lessened insulin resistance. They also contend that the live enzymes and “good” bacteria present in raw milk support gut health and alleviate lactose intolerance. Further, while advocates acknowledge that illness can stem from drinking unpasteurized milk, they emphasize its rarity (one in 94,000), especially compared with rates of foodborne illnesses from seafood, eggs, meats and even produce.

Locally, both Stanger Ranch and Desert Wind Farms have offered raw milk for retail sale. The families who head these operations drink raw milk exclusively. Michelle Stanger, mother of three, states that her children never consume pasteurized milk. She also explains that monthly inspections of their dairy herd ensure good quality and safe milk. The inspectors test for presence of antibiotics, standard bacteria count in milk samples, E.coli and somatic cell count that detects

infections in cows. Amber Ure of Desert Wind Farms in Idaho Falls emphasizes the rarity of infection or illness in her cows because of stress-free living, a grass-fed diet and plenty of room to frolic. Healthy, well-cared-for cows produce safe milk. For both families, the benefits of raw milk far outweigh the potential risks.

Ultimately, it is up to the consumers to choose which milk they prefer, and the Pocatello Co-op proudly offers different products to suit different needs. Cloverleaf Creamery of Buhl supplies pasteurized milk, while Desert Wind Farms supplies raw milk. Importantly, although Cloverleaf is pasteurized, it is heated to the lowest acceptable temperature and immediately cooled to kill bacteria while preserving vitamins and flavor. It is also non-homogenized. Both Cloverleaf and Desert Wind openly share important information concerning feed content, cleanliness, inspections, quality of life for the cows and processes to reassure customers that their milk is safe and properly processed for consumption. In addition, Desert Wind has an open door policy and welcomes visitors who would like to learn more about their products. The Ure family loves what they do and enjoys supporting local businesses.

The Pocatello Co-op and Farm Table Café focus on natural, healthful foods for a range of dietary needs and preferences. Stop by to learn more about our raw and pasteurized dairy products and pre-order to ensure you don’t miss out!

Ariona Brown is the manager of the Farm Table Café at the Pocatello Co-op. She can be reached at arionajbrown@gmail.com.