Rohmilch

Rohmilch, or raw milk, is milk that has not been pasteurized or homogenized. It comes from dairy animals such as cows, goats, or sheep and may be sold directly to consumers or used in the production of dairy products, including certain cheeses, in regions where regulation allows it. Some supporters argue that raw milk retains certain enzymes, vitamins, and probiotic-like microflora that heat treatment can reduce, while critics emphasize safety concerns and limited proven benefits.

Health considerations are central to discussions of Rohmilch. Raw milk can harbor disease-causing bacteria such as Listeria, Salmonella, Campylobacter, and certain E. coli strains. Illness can be severe, particularly for pregnant people, young children, the elderly, and individuals with weakened immune systems. Temperature control, hygiene practices, and animal health influence risk, but pasteurization remains the most effective public health measure to reduce it.

Regulatory status varies by country and region. In the European Union, direct sale of Rohmilch is allowed in some states with labeling and safety requirements, while others restrict or prohibit it. In the United States, state laws largely govern продаж, with some states permitting on-farm or direct sales and others banning it or imposing strict conditions. International health authorities generally emphasize consumer information and safe handling, given the elevated risk compared with pasteurized milk.

Common uses include direct consumption and cheese production, where tradition and regional practices shape availability and regulation.