Raw Milk Risks Explained by a Cornell Food Scientist | Dr. Nicole Martin

Raw milk has become a bigger national conversation lately — and with more people advocating for unpasteurized milk, we wanted to hear from someone whose career is rooted in food science, dairy microbiology, and milk safety. We sat down with Dr. Nicole Martin — Assistant Research Professor at Cornell University, Director of the Milk Quality Improvement Program, and Director of the Cornell Dairy Foods Center — to answer one of the biggest questions consumers are asking right now: What are the actual risks of drinking raw milk? In this clip, Dr. Martin explains what pasteurization actually does, why raw milk can carry harmful pathogens, and why children are often the most vulnerable to foodborne illness. Her work spans everything from milk quality and food safety to microbiology research and helping dairy processors create safe, high-quality products that reach families every day. She also works directly with farmers, processors, students, and researchers across New York’s dairy industry. And this is just one small piece of a much bigger conversation, coming soon. Drop your questions below—we may answer them in future videos. #WomenOfDairy #RawMilk #Pasteurization #FoodSafety #FoodScience #Microbiology #Cornell #DairyEducation #FarmToFridge #WomenInSTEM