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Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.
Proponents of raw milk have asserted numerous supposed benefits to its consumption, including better flavor, better nutrition, and contributions to the building of a healthy immune system. However, no clear benefit to its consumption has been found, and the medical community notes there are considerable dangers, including an increased risk of infection, to its consumption; substantial evidence of this increased risk, combined with a lack of any clear benefit, has led countries around the world to either prohibit the sale of raw milk or require warning labels on its packaging when sold.
In countries where it is available for sale, its availability and regulations around its sale vary. In the EU, member states can prohibit or restrict the sale of raw milk, but it is not banned outright; in some member states, the sale of raw milk through vending machines is permitted, though the packaging will typically instruct consumers to boil before consumption. In the US, some dairies have adopted low-temperature vat pasteurization, which they say produces a product similar to raw milk.