Is Chobani Yogurt Made with Raw Milk?

November 22, 2025 •

3 min read

According to the Food and Drug Administration (FDA) regulations, nearly all commercially sold milk and milk products in the United States must be pasteurized. Given these strict guidelines, the answer to "Is Chobani yogurt made with raw milk?" is a clear no. This crucial heating process ensures consumer safety by eliminating harmful bacteria, a standard Chobani adheres to for all its dairy products.

Quick Summary

Chobani yogurt is not made with raw milk. The company uses pasteurized milk, which is a necessary food safety practice to eliminate harmful bacteria before fermentation. This article details Chobani's milk sourcing process and explains the difference between raw milk and pasteurized products.

Key Points

Pasteurized Milk is Standard: Chobani yogurt is made exclusively with pasteurized milk, which is heated to kill harmful bacteria before fermentation.
Adherence to FDA Regulations: The company's use of pasteurized milk ensures compliance with stringent FDA standards for commercial dairy products sold in the United States.
Live and Active Cultures: Despite the pasteurization process, Chobani yogurt contains live and active cultures that are added after the milk has been safely heat-treated.
Mitigated Risks: Pasteurization eliminates the risk of foodborne illnesses associated with pathogens found in raw milk, such as E. coli, Listeria, and Salmonella.
Safe for All Populations: Because of pasteurization, Chobani is safe for all consumers, including high-risk groups like pregnant women and young children.
Local and Responsible Sourcing: Chobani sources its milk from local dairy farms and adheres to responsible sourcing programs, focusing on quality and sustainability.
Consistent Quality: The pasteurization process allows for a controlled fermentation, resulting in a consistent flavor and texture in the final yogurt product.

Chobani's Production: Why All Their Yogurt Is Pasteurized

Chobani's commitment to food safety and its adherence to strict FDA regulations mean that all the milk used in their yogurt is pasteurized. Pasteurization is a heat-treatment process that removes pathogenic bacteria, such as E. coli, Salmonella, and Listeria, that can be present in raw milk. By pasteurizing their milk, Chobani ensures that its products are safe for all consumers, including pregnant women, children, and those with compromised immune systems.

The company sources its farm-fresh milk from local dairy farms near its manufacturing facilities in Idaho and New York. This practice supports local communities while also ensuring the freshness of the milk before it undergoes the necessary pasteurization and fermentation processes.

The Pasteurization Process and Its Impact

Pasteurization involves heating milk to a specific temperature for a set period. For yogurt production, this heat treatment is applied before the live and active cultures are added. This step not only kills harmful bacteria but also helps create a more stable gel by denaturing the whey proteins. The milk is then cooled to the optimal temperature for the yogurt cultures to be added and begin fermentation, which is the process that gives yogurt its characteristic flavor and texture.

Even after the heat treatment, Chobani yogurt contains live and active cultures. Many commercial yogurts in the United States are not heat-treated after culturing, which preserves these beneficial probiotics. The fermentation by these cultures also produces lactic acid, which further helps inhibit the growth of spoilage microorganisms and provides additional benefits.

A Deeper Look at Raw Milk vs. Pasteurized Milk

While some people seek out raw milk for its purported health benefits, the potential risks far outweigh the unproven advantages. The FDA has published detailed information debunking many raw milk misconceptions and highlighting the dangers of consuming it due to potential pathogens.

Comparison: Raw Milk vs. Pasteurized Milk


Feature	Raw Milk	Pasteurized Milk
Processing	Untreated, straight from the animal.	Heated to eliminate harmful bacteria.
Food Safety Risk	High risk of carrying harmful bacteria like E. coli and Salmonella.	Greatly reduced risk of foodborne illnesses.
Nutritional Content	Retains all original enzymes and some nutrients, but with significant safety risks.	Nearly identical nutritional profile, with only minor changes to certain heat-sensitive vitamins.
Taste and Texture	Can have a slightly different, more variable flavor profile.	Consistent taste and texture due to standardized processing.
Legality in the US	Sale is restricted or banned in many states for retail purposes.	The industry standard, legally required for most commercial dairy products.
Shelf Life	Very short shelf life due to microbial activity.	Longer shelf life due to the elimination of spoilage organisms.

Why Yogurt Requires Pasteurization

The safety of yogurt production hinges on the pasteurization step. Without this, the live cultures used to make yogurt would be competing with potentially dangerous bacteria already present in the raw milk. This uncontrolled environment could lead to the proliferation of pathogens and other undesirable microbes, compromising the final product's safety. By starting with a clean, pasteurized base, Chobani can precisely control the fermentation process using specific, beneficial cultures, ensuring both safety and consistent quality.

Chobani's 'Milk Matters' Program

Chobani's commitment to quality extends to its sourcing practices. The company has implemented programs like "Milk Matters," which focuses on sustainable and ethical dairy sourcing. This program works with local farmers to address crucial areas like worker well-being, environmental stewardship, and animal care, ensuring that the milk used is not only safe but also responsibly sourced. This holistic approach guarantees that from farm to cup, Chobani maintains a high standard of quality and safety.

Conclusion

In conclusion, Chobani yogurt is not made with raw milk and is a safe dairy product for consumers. The company strictly follows FDA regulations and employs the pasteurization process to ensure all harmful bacteria are eliminated. While beneficial live and active cultures are still very much a part of their final product, the initial heat treatment is a non-negotiable step for consumer safety. For those concerned about where their food comes from, Chobani's commitment to local, responsibly-sourced milk, along with their transparent process, provides reassurance and confidence.

Learn more about food safety and pasteurization from the FDA here.

Frequently Asked Questions

No, Chobani does not use raw milk in any of its dairy products. All milk is pasteurized to eliminate harmful bacteria and ensure consumer safety.

Pasteurization is a crucial step in making commercial yogurt because it kills pathogenic bacteria that may be present in raw milk, ensuring the final product is safe to eat.

No, the live and active cultures are not destroyed. The milk is pasteurized before the cultures are added, so the fermentation process and its probiotic benefits remain intact.

Raw milk yogurt is made from unpasteurized milk and carries a higher risk of foodborne illness. Chobani's yogurt is made from pasteurized milk under controlled conditions, making it a safer and more consistent product.

Yes, pregnant women can safely consume Chobani yogurt. The milk is pasteurized, which removes the risk of foodborne bacteria like Listeria.

Chobani sources fresh milk from local farms near its facilities and has a Responsible Sourcing Program to ensure high standards of quality, environmental stewardship, and animal welfare.

Some individuals believe raw milk is more nutritious because it contains certain enzymes and nutrients that may be slightly affected by heat. However, these claims are not proven, and consuming raw milk comes with significant health risks due to potential bacterial contamination.