Under current state law, pasteurization is required for most milk sold commercially in Michigan. The process — heating raw milk to kill harmful pathogens — is credited by the Centers for Disease Control and Prevention (CDC) and the USDA with virtually eliminating diseases historically linked to dairy, including typhoid and tuberculosis. Supporters of pasteurization point to these public-health gains as central to maintaining consumer confidence in dairy products.

Advocates for the raw milk bills — led by State Representative Matt Maddock (R-Milford) — argue that producers should be able to sell unpasteurized milk at farmers markets, farm stands and similar venues if labeled with appropriate warnings. They contend that the current regulatory framework restricts farmers’ ability to monetize natural products and limits consumer choice in local food supply channels.

However, opposition from key industry and health stakeholders remains strong. Organizations such as Dairy Farmers of America warn that allowing raw milk sales could have broad reputational drawbacks for the wider dairy sector, since news of illnesses tied to raw milk is often perceived as a reflection on milk safety generally. Many agricultural groups and public health bodies emphasize that risks associated with unpasteurized milk — particularly for vulnerable populations like children and older adults — remain significant.