WFYI Indianapolis

Weighing the benefits and risks of raw milk

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Air date: March 24, 2013

Host: David Crabb, MD

Healthcare Policy & Public Health
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Interview: Michael Shutz, Ph.D., professor of Animal Sciences and Indiana State Dairy Extension Specialist, Purdue University.

According to Michael Shutz, Ph.D., people who drink raw milk typically do it because of the differences in flavor and texture, which is contributed to butterfat levels in excess of 4 percent. However, there are risks. Pasteurization renders pathogenic bacteria harmless, while homogenization breaks down fat globules so that fat is evenly dispersed.

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