Common Types of Milk
Raw Milk - milk that comes directly from the dairy cow and has not been processed or pasteurized. It has the highest nutrition profile, is easier to digest, and can protect against many ailments such as ear/respiratory infections, asthma, allergies, gut health, eczema, etc., because of its lack of inflammatory properties.
100% Grass-Fed Milk - These dairy cows never eat any grain, and their milk has the next highest nutritional value - especially Omega-3 fatty acids and conjugated linoleic acids. However, it is pasteurized so while bad bacteria is killed off, the beneficial enzymes are also killed - reducing the vitamins and live and active cultures that have health benefits.
Organic Milk - Organic milk’s dairy cows are grass-fed, but only partially. They must have a 30% grass-fed diet, which equates to about 120 days out of the year. But the rest of their feed is, at least, 100% non-GMO.
“Basic” Milk- The dairy cows of “basic” conventional milk are exclusively fed GMO grain - typically corn and soy. These cows are raised in mass feed lots, never get to room or eat grass, and have a much lower nutritional profile. A study* published in 2019 showed 60% of conventional milk containing detectable levels of at least one antibiotic (about 1/3 contained antibiotics illegal for dairy cows), pesticides, and hormones. It also showed higher levels of amoxicillin, oxytetracycline, sulfamethazine, sulfadimethoxine, and sulfathiazole.
*Source:
Welsh JA, Braun H, Brown N, Um C, Ehret K, Figueroa J, Boyd Barr D. Production-related contaminants (pesticides, antibiotics and hormones) in organic and conventionally produced milk samples sold in the USA. Public Health Nutr. 2019 Nov;22
Common Milk Terms
Grade A
This means the milk is regulated by federal milk marketing orders, and has been produced in certified sanitary conditions. Grade A milk must come from dairy farms that meet the requirements of the Pasteurized Milk Ordinance (PMO) in order to be shipped interstate, meaning more strict standards and procedures for handling milk on the farm.
Pasteurized
This is raw milk that has been heated to a specific temperature for a set amount of time in order to kill off harmful bacteria. Because of this, many people believe pasteurized milk to be safer to drink than unpasteurized (raw) milk. However, this isn’t necessarily the case. Swipe through to read more about the safety of raw milk.
There are different types of pasteurization - low-temp, high-temp, ultra, etc. They all require different temperatures and duration. But the goal is the same - to kill off harmful bacteria.
Homogenized
This is a mechanical process that mixes and disperses milk fat by breaking it down into smaller particles. These particles stay suspended in the milk to create a smoother, whiter texture and prevents cream from rising to the top
All in all, there are MANY marketing terms used when it comes to milk. At the end of the day you can ~pretty much~ ignore it all and look for 100% grass-fed organic.
Raw Milk
Raw milk is much easier to digest and can protect against many ailments such as ear/respiratory infections, asthma, allergies, gut health, eczema, etc.
So, why are people so scared of raw milk?
According to the law, most states require that milk sold in stores be pasteurized. While this process does kill harmful pathogens it also depletes it from important nutrients. Pasteurization kills live (beneficial) milk enzymes and restructures the proteins. This also reduces the vitamins and kills the “live and active” cultures that have health benefits (Wellness Mama).
So here's the thing. Raw milk that is produced with the intention of being pasteurized and sourced from Concentrated Animal Feeding Operations (CAFOs) is typically unsafe to drink raw. This milk is being produced in unsanitary environments full of manure, antibiotics, and hormones resulting in high levels of pathogens (Raw Milk Institute). At the end of the day it's going to be pasteurized, so the main focus doesn't necessarily need to be on cleanliness and lack of bacteria.
Raw milk, on the other hand, is carefully and intentionally produced for direct human consumption. It's a completely different "milk-making" process (Raw Milk Institute), with an entirely different environment. The conditions are sanitary, the animals are handled with extraordinary care, and the milk is strategically tested and held to very high standards.
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