New Holstein, Wisconsin, April 10 - Dairy farmers say demand for unpasteurized milk, or raw milk, is growing, spurred by concern about the chemicals, hormones and drugs used in traditional dairy farming, and interest in organic and locally grown foods.
With prices topping $5 per gallon, more dairies are selling raw milk - and finding themselves at odds with public health officials.
The federal government and a majority of states prohibit sales of raw milk to the public, claiming it is responsible for hundreds of people sickened in the past decade with salmonella, E. coli, Listeria monocytogenes and other bacteria.
"Raw milk continues to cause outbreaks year after year," said John Sheehan, who oversees plant and dairy food products for the U.S. Food and Drug Administration. "It is a concern for the FDA."
Advocates dispute reports from the federal Centers for Disease Control and other health agencies. They claim raw milk relieves allergies, asthma, autism and digestive disorders.
"Raw milk is like a magic food for children," said Sally Fallon, president of the Weston A. Price Foundation, a nonprofit that advocates consumption of whole, natural foods.
Pasteurization should not affect milk's taste, texture or nutritional content, aside from a slight loss of vitamin C, said Robert Bradley, a University of Wisconsin-Madison professor who has worked in food science for 44 years.
However, the process can destroy proteins and enzymes that help the body absorb vitamins and digest lactose, said Michelle Babb, a registered dietitian who teaches at Bastyr University in Kenmore, Wash. High heat also can damage water-soluble B vitamins, she said.