Milk collected or stored in unsanitary conditions may harbor a host of disease-causing organisms (pathogens), such as tuberculosis (Mycobacterium bovis), the bacteria Campylobacter (Campylobacteriosis), Escherichia E. coli O157:H7), Listeria (Listeriosis), Salmonella (Salmonellosis), Yersinia (Yersinia enterocolitica), and Brucella (Brucellosis). Pasteurization consistently removes all of these pathogens, though they can be reintroduced if the product is handled carelessly. Thus dairy farms that pasteurize their milk can have unsanitary facilities without the attendent outbreaks of disease that would occur if a raw milk dairy kept its herds in similar unsanitary conditions.
A 2006 study found that for women desiring to have a child, those who consume full fat dairy products may slightly increase their fertility, while those consuming low-fat dairy products may slightly reduce their fertility.[63]Numerous studies have found that conjugated linoleic acid, found mainly in milk, meat and dairy products, provides several health benefits including prevention of atherosclerosis, different types of cancer, and hypertension and improved immune function.[64][65][65]There is recent evidence suggesting consumption of milk is effective at promoting muscle growth[66] and improving post exercise muscle recovery.[67]In 2010, scientists at the Harvard School of Public Health identified a substance in dairy fat, trans-palmitoleic acid, that may substantially reduce the risk of type 2 diabetes. The researchers examined participants who have been followed for 20 years in an observational study to evaluate risk factors for cardiovascular diseases in older adults. During followup it was found that individuals with higher circulating levels of trans-palmitoleic acid had a much lower risk of developing diabetes, with about a 60% lower risk among participants in the highest quintile (fifth) of trans-palmitoleic acid levels.[68]