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The image of pouring a cold glass of cream-topped raw milk from a glass jar is appealing, and its popularity is on the rise. However, it’s crucial to understand that raw milk can harbor dangerous bacteria. As a raw milk producer, I understand the desire for this product and the importance of minimizing potential hazards. That’s why I’ve found that testing provides information that helps reduce, but does not eliminate, the risk of contamination. Here are some helpful reasons why you need to test raw milk for those who choose to provide it to consumers.

I want to be upfront: I’m not a medical professional, just a raw milk producer sharing my family’s journey. We love raw milk, but we also understand the importance of being responsible. This post is about how we are testing milk to minimize the risk of illness, not about giving medical advice. I believe in the right of individuals to choose the milk they consume, and I encourage everyone to do their own thorough research.

What is Raw Milk?

Raw milk is milk in its natural state, meaning it hasn’t been pasteurized. Pasteurization is a process that heats milk to eliminate the presence of bacteria or microorganisms in the milk

Why do People Drink Raw Milk?

I can’t speak for everyone, but I can share why our family chooses to consume unpasteurized dairy products. Members of this family suffer from migraines and gastrointestinal issues if consuming pasteurized dairy products.

As an experiment, we tried some raw milk and raw cheese and nobody had the sudden urge to run to the bathroom, my daughter wasn’t suffering from a migraine all night, and my husband wasn’t in misery for the next 48 hours. For us, raw dairy is simply easier on our bodies.

Reasons Why We Test Our Raw Milk

With the rising popularity of raw milk, I feel a deep responsibility as a producer. My primary concern is the well-being of those who consume my milk. Even though I’ve never witnessed illness from raw milk firsthand, I’m aware of the negative narrative that exists. Furthermore, I want to actively contribute to maintaining the positive image of the raw milk industry by taking proactive safety measures.

What Testing Should Occur?

So, what testing should you be doing? From high-tech lab testing to simple on-farm checks, it can be confusing. The U.S. Department of Agriculture, USDA, doesn’t set the rules here, so it’s up to each state, and that’s where things get tricky. Some states have really loose rules, which can lead to unsafe milk. Then you have states like Iowa, that have very specific testing rules. No matter where you are, there are some basic things you can do to keep your customers safe.

Disease Testing

Preventing the introduction of disease into dairy herds begins with thorough testing before bringing any new animal onto your farm. Although there are upfront costs, the peace of mind and prevention of costly disease outbreaks are well worth it.

I rely on Central Star for comprehensive testing using various samples, including fresh milk, blood, tissue, and feces. I prioritize testing for contagious diseases like Bovine Viral Diarrhea, Bovine Leukosis Virus, Neospora, and Johne’s Disease. My state also requires Brucellosis testing. It’s important to remember that these tests are for the health of your animals and do not guarantee the safety or quality of raw milk.

Somatic Cell Count

Somatic Cell Count (SCC) testing (measures white blood cells within the milk) is a valuable tool for identifying subclinical mastitis and assessing overall udder health in dairy cows and goats. Elevated SCC levels indicate potential milk quality issues.

While the California Mastitis Test is commonly employed, SCC testing offers greater sensitivity. Regular SCC monitoring allows producers to proactively address udder health concerns and optimize milk production. Certain states, such as Montana, mandate raw milk farmers test SCC every six months for lactating animals. Samples can be submitted to reputable laboratories like Central Star for accurate analysis.

On Farm Lab Testing

Beyond the California Mastitis Test, two other tests are integral to my on-farm raw milk quality control. Using an incubator and specific Petrifilm media, I diligently perform Standard Plate Count (SPC) and Coliform Count tests with my raw milk samples.

Standard Plate Count (SPC)

The Standard Plate Count, also referred to as Aerobic Plate Count (APC), tells you how much aerobic bacteria is in your milk. Therefore, high SPC results indicate that something has gone wrong in your process. This could be poor udder cleaning, dirty milking equipment, or improper chilling of the milk.

Coliform Count (CC)

The Coliform test  detects coliform bacteria in milk. A high CC in the test results is a serious indicator of manure contamination or unsanitary conditions on the udder or milking equipment.

Why Do Bacterial Testing?

To safeguard against human illness, bacterial testing is a crucial aspect of raw milk testing. The presence of pathogenic bacteria like Campylobacter, E. coli, Salmonella, and Listeria monocytogenes poses a significant health risk. 

Moreover, preventing mastitis, a bacterial udder infection, is essential for animal welfare , milk supply, and economic viability. In the U.S., mastitis costs the dairy industry billions annually, impacting milk production and quality.

Manure is a fact of farm life. Raw milk farmers must maintain the highest standards of cleanliness to reduce potential risks associated with the consumption of raw milk.

Two Types of Milk

Raw milk production encompasses two distinct categories: milk intended for pasteurization and milk intended for direct human consumption. The latter necessitates significantly more stringent handling procedures, as it will not undergo heat treatment to eliminate potential pathogens. Raw dairy operations typically maintain exceptionally clean milking facilities to minimize the risk of contamination, which would have more severe consequences compared to pasteurized milk. 

On the other hand, milk destined for pasteurization is often commingled with milk from various farms during transport and at bottling facilities. In these settings, cleanliness and contamination control may be less emphasized, given the subsequent high-temperature pasteurization process.

how to Keep Raw Milk Safe

If you want to provide the safest raw milk possible, the Raw Milk Institute (RAWMI) developed common standards that go above and beyond the Pasteurized Milk Ordinance (PMO) regulatory standards. 

I encourage every dairy producer, no matter the size, to take advantage of RAWMI’s free training. You’ll learn everything from proper udder preparation and teat dipping, to equipment cleaning, and bedding choices that minimize mastitis in your dairy cattle. 

RAWMI also trains producers on how to develop and operate on-farm labs to test SPC and CC in house, to get quick results and provide the freshest milk possible to consumers.

This training is essential for anyone who values the safety of their milk, whether it’s for your family or your customers.

State Lines and Raw Milk

While federal law restricts the sale of unpasteurized milk across state lines, the responsibility for regulating raw milk sales within state borders lies with individual states. This results in varying regulations and requirements. Therefore, producers must diligently investigate their state’s specific guidelines before offering raw milk, or raw milk products,to consumers.

Dairy Farmers and Responsibility

By engaging in these procedures, which are the helpful reasons why you need to test raw milk, you can feel confident that you’re delivering the safest, highest quality milk to your loved ones and customers. Test consistently for peace of mind, and to stay ahead of any issues. We, as raw milk dairy producers, are fighting for the reputation of this amazing nutritional food, and it is up to each of us to do our part.