Scientific consensus firmly establishes that rabies is a neurological disease transmitted through the infected animal’s saliva, typically via a bite, leading to the virus’s concentration in the nervous system. The evidence suggests that even in a severely infected animal, the presence of the virus in the milk itself is extremely rare and, if present, occurs only in minimal, low concentrations. This crucial distinction significantly minimizes the initial risk factor for dairy processors handling the raw product, providing the first line of defense against transmission.

The primary safeguard for consumers lies in the universal application of heat treatment. The rabies virus is notoriously susceptible to thermal inactivation. Experts confirm that standard commercial pasteurization protocols, or even the practice of boiling milk in a domestic setting, are highly effective, instantly destroying the virus. This processing step serves as a comprehensive and near-absolute barrier against viral transmission, transforming the raw product into a safe consumable commodity regardless of the cattle’s health status.

However, a theoretical, yet necessary, risk assessment remains for raw milk consumption. Consumption of unpasteurized milk from a rabid cow carries a minute, non-negligible risk, but only under highly specific conditions: if the consumer has a pre-existing lesion, open wound, or damage within the mouth or gastrointestinal tract. Such a break in the mucosal barrier could, in theory, allow direct entry of the virus into the bloodstream or nervous system, underscoring the necessity for robust regulatory controls on the sale and consumption of raw dairy products.