Protecting families from contaminated food and water
All fields are required
Protecting families from contaminated food and water
Posted in Food Safety,Our Blog,Outbreaks & Recalls,Raw Milk on February 4, 2026
Ballerina Farm has recently hit the news after reports of raw milk screening results have been made public. In response to being suspended by the Utah Department of Agriculture and Food, owners Hannah and Daniel Neeleman decided to pivot their dairy approach for now. Opting to participate in a pasteurized dairy program instead.
What is raw milk and what are the laws governing raw milk in Utah? Why is raw milk so risky? How do you know if you have become sick from raw milk? Let’s dive in to all things raw milk.
But first, here’s what we know so far about Ballerina Farm raw milk!
Ballerina Farm got their start with viral social media content. This “influencer couple” focused videos on their homestead and family under the tag @ballerinafarm. The couple has since built a brand around that content which includes everything from sourdough starters and certain pantry products to frozen meat and even kitchenware. Until last summer, the farm also sold raw milk.
Now, in addition to their online store, the farm has two physical locations. A farmstand located on West 200 South in Kamas and a flagship store in Midway. Neither of which currently sells raw milk from the farm.
The couple admits that they did not fully understand the careful planning a facility and infrastructure requires to safely produce raw milk. Something they say they learned after the fact.
While their dairy was not set up for raw milk production, it is a better fit for pasteurized dairy. The Neelman’s hinted at constructing a better suited dairy set up for raw milk production. For now, the farm no longer offers raw milk to consumers.
So, what are the rules governing raw milk in Utah?
All licensed raw milk producers in the state of Utah are published on the Utah Department of Agriculture and Food website.
As expected, Ballerina Farms is not listed as a current licensed raw milk producer. However, there are certain exemptions that allow raw milk sales from non-permitted dairies in the state.
Farms selling raw milk at less than 120 gallons a month can legally operate without a permit. Herdsharing operations with a Utah sanctioned “herdshare agreement” may also sell raw milk without a permit. However, to operate under these two allowed exemptions, raw milk producers must notify Utah Department of Agriculture and Food that they are doing so.
In Utah, raw milk permittees must be tested at least once a month. Utah Department of Agriculture and Food dairy inspectors collect samples and deliver them to the state dairy testing laboratory.
There, raw milk samples are screened for certain contamination indicators. For example, bacterial, coliform, and somatic cells counts. If any of these results exceed established limits, the sample will escalate to pathogen testing. Currently, Utah Department of Agriculture and Food includes Listeria monocytogenes, E. coli O157:H7 (STEC), Salmonella, and Campylobacter jejuni.
If testing indicates any of the results exceed standards in any of those categories, permit holders must suspend sales, recall milk already in commerce from the failed batch, and dispose of milk “in a manner agreeable” to Utah Department of Agriculture and Food.
If a raw milk producer fails to comply with regulatory standards or if three monthly samples fail in a five-month period, the producer’s raw milk retail permit may be suspended.
Raw milk is a term used for milk that has not been pasteurized. It has not been heat treated to kill potential illness-causing germs that can make their way into dairy products.
Put simply. It is uncooked/raw.
This term applies to all kinds of milk. Whether from cows, sheep, or even goats.
Fortunately, there is a way to make raw milk safe.
You pasteurize it!
This is the most effective and commonly employed method to render raw milk safe for human consumption.
Pasteurization is a widely used process invented in 1864, by the namesake inventor, Louis Pasteur. Pasteur discovered a way to heat treat beverages in order to kill harmful microorganisms. Microorganisms responsible for diseases such as listeriosis, typhoid fever, tuberculosis, diphtheria, Q fever, and brucellosis.
Among others.
The original intent for pasteurization was to help increase the life and reduce spoilage of beer, wine, and other beverages. A seriously pressing issue of the time.
More recently, pasteurization is most commonly associated with milk. Though juices and certain shelf stable foods are also commonly pasteurized.
Prior to pasteurization, so many illnesses were linked to milk and dairy products. This problem has almost entirely been eradicated since widespread use of life saving technology.
In fact, since the mainstream application of pasteurization, the number of milk-related outbreaks has decreased from 25% to only 1%. With 70% of those shelf outbreaks involving raw milk.
Raw milk is risky because without the heat treatment of pasteurization, potential germs found on dairy farms can make their way into the milk and sicken the consumer.
Cows are not the cleanest animals. They may look cute. Sound cute. As an added bonus, their milk is delicious. But cows don’t use toilet paper.
For that reason, trace amounts of feces can make their way into milking lines and tanks. Amounts so miniscule that they cannot be seen, smelled, or tasted. Small amounts, given a short amount of time, can grow into infectious numbers.
What kinds of pathogens are commonly associated with raw milk?
Bird flu (highly pathogenic avian influenza or HPAI) is also a growing concern, as most human infections have been associated with bird flu from cows. According to Utah Department of Agriculture and Food, “it may be possible to become infected [with bird flu] after consuming raw milk that contains HPAI virus.”
Each pathogen has its own set of symptoms and times leading up to illness onset. However, common symptoms of raw milk food poisoning may include vomiting, diarrhea (sometimes bloody), nausea, headache, and/or stomach cramps.
In the case of Listeria infections, serious consequences may occur in those who are pregnant. Including pre-mature delivery, still birth, miscarriage, and life-threatening infection of the newborn.
If you believe you have become sick after drinking raw milk, reach out to your health care provider right away to get tested. It is a good idea to retain some of the product for traceback investigation purposes. However, you will want to ensure that no one in your household accidentally consumes the product. Bag it up and clearly mark the container in your refrigerator.
This raw milk situation with Ballerina Farm presents an important lesson in understanding the safety risks associated with food products and public health before jumping on social media trends.
Social media pages, food business, and others want to go viral. Following good manufacturing practices, local and state regulations, and common sense can help the “viral” nature be a positive thing. Not one that puts customers in the hospital.
If you have become sick after consuming Ballerina Farm raw milk, you may have questions. An experienced raw milk lawyer can help answer those questions and guide you through this difficult process.
If you have been seriously impacted by this situation, The Lange Law Firm, PLLC can help! Call (833) 330-3663 for a free, no-obligation consultation. Or fill out our online submission form and someone will get back with you soon.
By: Heather Van Tassell (contributing writer, non-lawyer)