Raw milk - a growing trend
Posted by The Wares Team on 8th Jul 2020
In recent years, the UK has seen a growing interest in food provenance and an increased awareness as to the over-processed nature of much of what we eat and drink. A desire to reduce food miles and to eat in a more wholesome, often organic, way has also helped boost the popularity of many home-reared or home-produced products.
One particular item that has sparked plenty of interest, and much
debate, is raw milk. In today’s blog post, we take a look at both sides
of the argument, to see just why raw milk is such a hot topic nowadays.
Just what is in your regular milk bottles?
To understand why raw milk is seeing such a resurgence in interest, we
need to look first at the milk that most of us consume on a regular
basis. This is pasteurised, which means that it has been heated to a
certain temperature for a set period of time, and then rapidly cooled.
This process kills off any harmful bacteria that could be present in the
milk, making it safe for everyone to drink without fear of falling ill.
Milk can either be heated to a temperature of around 63°C for 30
minutes, or it can be heated to 72° for 15 seconds, before being cooled
very quickly, with the same results in terms of protection against
bacteria.
One of the reasons that raw milk has come back into the spotlight is
that people are increasingly aware of the widespread use of both
antibiotics and GM feed in the UK’s livestock industry. It has been
reported that routine use of antibiotics in the dairy industry has
resulted in resistance building up, such that they are no longer
effective against the conditions they were designed to treat.
Additionally, there is a fear that those antibiotics can pass through
the system of dairy cows and into their milk, thereby making their way
into the human foodchain, with very little known about the long-term
health implications of this. Similar concerns exist about GM crops being
used as cattle feed.
So what about raw milk?
In the UK, milk has been routinely pasteurised for almost 100 years.
Before that, it was generally sold ‘fresh from the cow’, without any
kind of treatment. Obviously, both food hygiene and knowledge about the
dangers of bacteria have increased dramatically, and for a long time,
the sale of raw milk was banned. Now, however, raw milk can be purchased
in England and Wales (but not Scotland) from licensed outlets.
Often sold in traditional glass milk bottles straight from the farm, raw
milk appeals to many, evoking a certain nostalgia for times gone by
when life was a lot simpler, and we all grew up with a healthy immune
system through being exposed to ‘a few germs here and there’.
Raw milk sales are strictly controlled and it is recommended that people
with any kind of compromised immune system should avoid drinking it.
Pregnant women and young children are also advised not to drink raw
milk. In order to sell raw milk, a producer must be licensed and
inspected by the Food Standards Agency (FSA). When buying raw milk,
consumers should ensure that it is always stored in the fridge and used
as soon as possible.
It is not possible to keep raw milk for a few days, like regular
pasteurised milk, even in the fridge. Those bacteria we mentioned
earlier can rapidly increase in raw milk, especially if the milk is kept
in warm conditions. Just popping it in the car boot and driving home on
a hot day could start the process of bacteria growth, so care should be
taken at all times.
Whilst all this sounds a little negative, there are plenty of people who
are ready to stand up and champion the benefits of raw milk. It’s
claimed that raw milk contains higher levels of beneficial nutrients and
that it can actually boost your immune system. Many people report other
health benefits including better skin and a reduction in allergic
responses. And of course, there are lots of people who think that raw
milk simply tastes nicer than pasteurised milk, saying that we have all
forgotten what milk really tastes like.
Where can I get some raw milk?
You won’t find any raw milk bottles lining the supermarket shelves, as
the big grocery stores are very wary of raw milk. In addition, the need
to consume raw milk promptly doesn’t fit with supermarket logistics.
Instead, you’ll need to find an outlet that is licensed to sell its own
raw milk, either on-farm or at farmers’ markets or similar outlets. This
means that for those living in urban areas, switching to raw milk
permanently may not be an option, and it may only be possible to grab a
raw milk bottle every once in a while.
Have you tried raw milk? Get in touch via social media to share your
story - and why not add a photo of you with a milk bottle or two, if you
have one?