The Great Milk Debate!

 

Ever since humans first domesticated herd animals, their milk has been a part of our diet.

In the 1800s, Louis Pasteur discovered that heating wine prevented spoilage and invented a process we now call “pasteurization.”  The process of pasteurization was first applied to milk in the early 1900s.  Not long after the process was implemented, critics began to speak out.

Critics of pasteurization argue that the heating process removes important nutrients and may create harmful byproducts that negatively impact our health.

Proponents of pasteurization argue that non-pasteurized, or “raw”, milk is dangerous to consume because it harbors harmful bacteria.

U.S. state laws currently prohibit the sale of raw milk in all but a few states, and federal law prohibits the sale of raw milk across state lines.

The purpose of this website is to explore the process of pasteurization and the arguments of its advocates and critics. 

Heidi Edsill, MD

Sarah Miller, MD

2007