Drinking Raw Milk: Who Should Avoid It

May 10, 2025, 2:20 pm | Read time: 4 minutes

Unchanged, unpasteurized, and whole: Raw milk is seen by its advocates as a food close to nature. It is said to boost the immune system and have anti-inflammatory effects. But does consuming unprocessed milk directly from the farm truly lead to a healthier lifestyle? Here’s what you need to know.

The Federal Center for Nutrition (BZfE) warns against falling for the raw milk hype, which is currently prevalent on social media. Despite careful farming practices and home handling, raw milk can still contain harmful germs. Ultra-high-temperature processed or pasteurized cow’s milk is safer, according to the agency.¹ Learn what science says about the health effects of drinking raw milk and who should generally avoid it here.

Overview

What Is Raw Milk?
Bought Raw Milk—What to Consider Before Consumption
Certified Milk as an Alternative
Who Should Avoid Raw and Certified Milk
Potential Health Benefits of Raw Milk—What Studies Say
Calcium and Protein Withstand Heating
Conclusion: Health Risks Outweigh Benefits
Sources

What Is Raw Milk?

Raw milk is milk as it comes from the udder, meaning it has not been heated or otherwise treated. Because raw milk can be contaminated with harmful germs like Salmonella, Campylobacter, or enterohemorrhagic Escherichia coli (EHEC), its sale in regular commerce is legally prohibited by the Food Hygiene Regulation. The only exception is direct sales from farms, and even then, only under strict conditions.

Bought Raw Milk—What to Consider Before Consumption

Farms with a raw milk dispensary are required to clearly indicate at the dispensary that the milk must be boiled before consumption. Those who purchase raw milk from such a milk dispensary should heat it to 72 degrees Celsius for at least 20 to 30 seconds.

Certified Milk as an Alternative

An alternative is to opt for certified milk. This is essentially raw milk that has been filtered, cooled to four degrees Celsius, and packaged immediately after milking. Certified milk can be purchased in supermarkets. It differs in taste from regular milk: certified milk is creamier and sweeter. It also has a cream layer, which many find unusual. Additionally, certified milk must be consumed within four days. It contains slightly more vitamins, but according to the BfR, it cannot be ruled out that it still contains some germs and pathogens. Therefore, as with raw milk, certified milk should be boiled before consumption.

Who Should Avoid Raw and Certified Milk

Even certified milk poses an infection risk according to the BZfE and is therefore—like raw milk in general—unsuitable for:

Infants
Toddlers
Pregnant women
Older adults
People with weakened immune systems

Potential Health Benefits of Raw Milk—What Studies Say

Researchers from LMU Munich and the University of Marburg examined various types of milk in 2015, focusing on the content of omega fatty acids. The allergists studied unprocessed and heated raw milk as well as industrially processed whole milk and reduced-fat milk. The result: the more processed the milk, the lower the omega-3 fatty acid content. Additionally, children who regularly drank unprocessed farm milk from an early age had a lower risk of developing asthma by age six.²

Nevertheless, the scientists do not recommend consuming raw milk, as it can contain harmful microorganisms.

A retrospective survey of U.S. raw milk consumers in 2019 suggested that consuming raw milk might be associated with positive health and mood changes. The effects were reportedly strongest among individuals with self-reported poor health and women.³

For other purported promises of raw milk—full hair, better digestion—scientific evidence is lacking.

Calcium and Protein Withstand Heating

According to the BZfE, those who opt for ultra-high-temperature processed milk are not missing out on much. Raw milk does not contain significantly more nutrients than heated milk. The two most important nutrients, calcium, and protein, remain intact during heating.

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Conclusion: Health Risks Outweigh Benefits

Raw milk can be contaminated with harmful bacteria such as Campylobacter, Salmonella, E. coli, and Listeria. These can lead to severe illnesses, especially in children, pregnant women, older adults, and people with weakened immune systems. Although some studies suggest potential health benefits of raw milk, the associated health risks are significant. Most health authorities, therefore, recommend boiling raw milk before consumption or opting for pasteurized dairy products to minimize the risk of serious infections.

*With material from dpa

This article is a machine translation of the original German version of FITBOOK and has been reviewed for accuracy and quality by a native speaker. For feedback, please contact us at info@fitbook.de.