Folks have been drinking raw goat’s milk since the 8th or 9th century B.C. In fact millions do around the globe on a daily basis. Raw milk is known to contain very rich fat and protein. Raw goat milk contains immunoglobulins, and the enzymes lipase and phosphatase and these are normally inactivated when pasteurizing milk. Also many beneficial bacteria, proteins and enzymes are also destroyed.
Raw goat milk Advocates claim that unpasteurized milk cures or prevents disease. But, many issues arise out of raw goat milk induced illness, one is animal husbandry and the other major one is dairy parlor cleanliness and sanitization regimes. Contamination can occur at the time of collection, processing, distribution or storage of milk. Hence, prudent and clean practices yield clean milk.
“Out of the box” Generally, milk and dairy products are cornerstones of a healthy diet. However, if those products are consumed unpasteurized, they can present a serious health hazard because of possible contamination with pathogenic bacteria. Pasteurization is the process of heating milk to a high temperature for a short period and then rapid cooling, this kills off the various pathogens that can include campylobacter, escherichia, listeria, salmonella, yersinia, brucella and others. So, the choice is yours.