Selling raw milk is legal in Vermont but the state severely limits the practice.
As of 2009, farmers can sell up to 160 quarts of raw milk for drinking only. It must be sold directly to the consumer, not to stores. It must be from healthy animals with up-to-date vaccinations and tests, and the milk must be antibiotic-free.
Raw milk is not pasteurized. Pasteurization is a heating process used for decades to increase the shelf life of milk and kill harmful bacteria like salmonella, E. coli and listeria.
According to the Vermont Health Department, pasteurization has greatly reduced the incidence of milkborne illness. In 1938, 25 percent of all foodborne illness in the U.S. was attributed to milk. Today, milk accounts for less than 1 percent of reported outbreaks.
David Gumpert is the author who wrote "Raw Milk Revolution." He's been following the battle over raw milk all over the country for years. He appeared on The :30 to discuss the controversy. Watch the video of the live interview with Gumpert for more.