Råmælken

Råmælken, or raw milk, is milk from dairy animals that has not undergone pasteurization or homogenization. It is consumed in various countries under different regulatory frameworks and is often marketed as an artisanal or farm-direct product. Raw milk is intended to be consumed fresh and is typically produced under strict hygienic conditions and kept refrigerated to slow bacterial growth.

Nutritionally, råmælken contains the same basic macronutrients as pasteurized milk—water, lactose, fat, and protein—as well as vitamins and minerals. Some vitamins are heat-sensitive and may be reduced by pasteurization, while enzymes present in raw milk are not inactivated. Proponents claim improved digestibility, enhanced flavor, and the presence of beneficial bacteria, though these claims are not universally proven and live microbes may pose risks.

Safety and regulation vary by jurisdiction. Health authorities warn that raw milk can harbor pathogens such as Listeria, Salmonella, and Escherichia coli, potentially causing serious illness. As a result, many countries restrict sales to on-farm markets or require labeling and warnings; others prohibit sale altogether. Pasteurization is widely recommended to reduce foodborne illness risk.

Uses of råmælken include drinking in some regions and as a base for dairy products such as soft cheeses. In cheese making, milk is often pasteurized or treated, but some artisanal producers use raw milk to create distinct flavors. Market demand is driven by taste, perceived quality, and tradition.

Historically, raw milk was common before pasteurization became standard. Today the debate balances perceived benefits against public health risks, with policy varying by country.