Raw Milk 101: What’s fueling the movement

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  Happy Cows

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  Our Herds(wo)man Joy

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  Young Cows

If you’ve heard more talk about “raw milk” lately, you’re not alone. Across the country, some consumers are seeking less-processed foods and a closer connection to farms. Raw milk, which hasn't been pasteurized, often comes up in these discussions.

At Wright’s Dairy Farm, Bakery and Creamery, we love it when our customers ask thoughtful questions about how their food is made. This post explains the movement, what the science says about safety, what the law allows in Rhode Island, and how our farm approaches quality every single day.

First, the Rhode Island basics

Under current Rhode Island law, all milk sold to consumers must be pasteurized, with a narrow exception permitting raw goat’s milk only with a physician’s prescription. Efforts to amend this legislation have been introduced in recent sessions, but as of November 5, 2025, routine retail sales of raw cow’s milk are still illegal in Rhode Island. Rhode Island General Assembly+2Real Milk+2

At Wright’s, we adhere to Rhode Island law by selling pasteurized milk and dairy products. We are committed to being clear and transparent about how our products are made.

What is pasteurization, and does it alter the quality of milk?

Pasteurization is a heat process that greatly decreases harmful bacteria in raw milk, including Salmonella, E. coli, Campylobacter, and Listeria. The U.S. Food & Drug Administration states that pasteurization effectively destroys pathogens without noticeably affecting the milk’s nutritional quality. fda.gov+1

At Wright’s, we utilize a high temperature short time method of pasteurization that kills harmful bacteria, but doesn't sterilize the milk. There are still plenty of healthy microbes alive in the milk, which is why it's important to refrigerate.

What does the data indicate about illness risk?

Public health agencies consistently report higher outbreak rates linked to raw milk compared to pasteurized milk. For example:

• A peer-reviewed analysis recorded 75 outbreaks and 675 illnesses linked to Unpasteurized dairy in the U.S. from 2013 to 2018, nearly half of which occurred among people aged 0–19 years old. PMC

• CDC surveillance identifies 143 outbreaks linked to raw milk from 2009 to 2021, highlighting one of the largest recent outbreaks in 2023–2024 associated with raw milk and cheese.

While discussions go on in some states, CDC and FDA guidance remains clear: raw milk carries a higher risk of serious foodborne illness, especially for young children, pregnant people, older adults, and anyone with a weakened immune system.

Why Some People Seek Raw Milk

Supporters of raw milk often mention flavor, minimal processing, and the desire to buy directly from farms. Some also believe raw milk offers unique health benefits. However, federal health agencies report no proven nutritional advantage of raw milk over pasteurized milk, while the microbial risk remains higher. fda.gov

Our view at Wright’s: farm-fresh, legal, and meticulously careful

Whether you pick Wright’s whole, reduced-fat, or coffee milk, our standards stay the same.

• Animal care comes first. Healthy, well-cared-for cows are the foundation of quality milk.

• Cleanliness in every step. We adhere to strict sanitation, cooling, and handling practices to maintain quality from parlor to bottle.

• We pasteurize for safety in accordance with Rhode Island regulations and national best practices because customer safety is non-negotiable. Rhode Island General Assembly

Got questions? We’re here.

We know our guests value both quality and clarity. If you’re curious about how we care for our herd, how pasteurization works in our plant, or anything else about Wright’s milk, ask us the next time you’re here or send us a note. We’re proud to produce delicious, safe dairy for our customers—community, every day.