In Switzerland, the legality of selling raw milk is subject to certain conditions?
Swiss Milk: Pasteurized or UHT? Let's Discuss the Unconventionals!
Milk in Swiss grocery stores usually comes in two forms: pasteurized or UHT (ultra-high temperature). The distinction lies in the heating process, with pasteurization reaching up to 100°C and UHT, up to 140°C. Both are safe for consumption before their expiry date, but UHT milk boasts a longer shelf life and doesn't require refrigeration until opened. All milk varieties, whether 'whole' or low-fat, fall under these categories.
Raw milk, however, is a different story - it's unprocessed and directly sourced from cows. Despite its germ-laden nature, some people advocate for it due to its potential benefits on the digestive system and overall health.
Raw Milk: The Unconventional Choice
Research from Agroscope, the research arm of the Federal Department of Agriculture, reveals that bacteria in the human gut play a significant role in our health. They perform immunological functions, synthesize vitamins, break down dietary fibers, prevent obesity and cardiovascular diseases, and even influence mental health. Interestingly, Agroscope suggests that consuming raw milk could help achieve these benefits [1].
The Legal Scenario
Unfortunately, this unprocessed milk is sometimes associated with severe digestive reactions, making it illegal for advertisement or direct consumption in mainstream supermarkets. However, the Swisszeal for self-determination and personal responsibility means there's no complete ban on raw milk. You can purchase it directly from dairy farms, although all containers must carry a warning label advising buyers to heat the milk before consumption. How many actually heed this advice is uncertain.
Cheese: A Raw Milk Exception
Cheese made from raw milk is quite prevalent in Switzerland, although most are pasteurized for safety reasons. Hard cheeses are generally safer to consume due to lower bacterial content compared to soft ones. Nonetheless, beware of potential risks, as soft cheeses made from raw milk could contain harmful bacteria.
Being informed is the key to making wise choices. Consult direct Agroscope publications or health authorities for specific guidance on raw milk consumption in Switzerland.
[1] Agroscope, A. G., (n.d.). Microbial diversity of cheeses made with raw and pasteurized milk before and after in vitro digestion. Retrieved from https://www.agroscope.admin.ch/agents/00.015460/de/lhdf/ampelmannchen.html
- Some people argue that raw milk, which is unprocessed and not typically found in Swiss grocery stores, could potentially benefit health due to its contribution to the diversity of bacteria in the human gut, as suggested by Agroscope research.
- Although raw milk is associated with potential digestive reactions and is considered illegal for advertisement and direct consumption in mainstream supermarkets, the Swiss commitment to self-determination and personal responsibility allows for its purchase directly from dairy farms, provided the containers carry a warning label explaining the need for heating before consumption.
- Cheese made from raw milk is more common in Switzerland compared to raw milk itself, but most cheeses are pasteurized for safety reasons. It's crucial to be aware of the potential risks, particularly with soft cheeses made from raw milk which could contain harmful bacteria.
- Given the legal and health considerations surrounding raw milk consumption, it's essential to consult direct Agroscope publications or health authorities for specific guidance on raw milk consumption in Switzerland.
- Beyond raw milk, making informed decisions about dairy products and other food-and-drink choices is essential for maintaining a healthy lifestyle and supporting proper nutrition within the realm of health-and-wellness.
