16 States, 500+ Herds, 70 Human Cases: The Clock’s Ticking—Acidify or Die

EXECUTIVE SUMMARY: UC Davis researchers have discovered that acidifying raw milk to a pH of 4.1-4.2 using ordinary citric acid completely inactivates the H5N1 avian influenza virus after 6 hours of treatment. This groundbreaking finding offers dairy farmers, notably the 97% of small and medium operations that don’t pasteurize waste milk, an affordable and accessible method to neutralize a dangerous pathogen detected in dairy herds across multiple states since March 2024. Unlike expensive pasteurization equipment costing $5,000-$25,000, this simple acidification technique requires minimal investment (under $100) and no specialized equipment yet effectively addresses a critical biosecurity vulnerability in the milk production chain. The research represents the first published evidence that milk acidification can inactivate H5N1, specifically within milk from naturally infected animals, potentially preventing transmission to calves, farm workers, and other susceptible species.

KEY TAKEAWAYS

• Simple Solution to a Complex Problem: Acidifying raw milk to pH 4.1-4.2 with citric acid completely inactivates the H5N1 virus after 6 hours, with pH 4.4 being less consistently effective
• Cost-Effective Alternative to Pasteurization: Implementation requires only $10-$100 for pH testing supplies versus $5,000-$25,000 for pasteurization equipment, making it accessible to farms of all sizes
• Addresses a Critical Biosecurity Gap: With fewer than half of large operations and only 1-3% of small/medium farms pasteurizing waste milk, acidification offers protection against a virus that can persist in refrigerated milk for up to four weeks
• Beyond H5N1: Acidified milk may provide additional benefits, including reduced bacterial growth, lower incidence of calf diarrhea, and improved digestion, making it valuable even beyond the current outbreak
• Practical Implementation: The technique works at ambient farm temperatures without specialized equipment or energy inputs and can be integrated into existing waste milk handling practices

In an industry constantly bombarded with expensive solutions to complex problems, UC Davis researchers have discovered something revolutionary in its simplicity: common citric acid may be your best weapon against the H5N1 threat lurking in waste milk. This game-changing finding could transform how dairy operations of all sizes handle one of their most overlooked biosecurity vulnerabilities.

While government agencies and industry experts have been laser-focused on pasteurization as the gold standard for H5N1 inactivation in milk, the uncomfortable truth is that fewer than half of large dairy operations and a mere fraction of small and medium farms pasteurize their waste milk. This creates a dangerous blind spot in our industry’s biosecurity protocols that could cost us dearly.

But what if the solution doesn’t require expensive equipment or complicated procedures? What if it’s as simple as adding citric acid to achieve a specific pH level and waiting six hours?

Let’s dive into the science, the implications, and why this might be the most important biosecurity measure you haven’t implemented yet.

The H5N1 Crisis: Bigger Than You’ve Been Told

Since March 2024, when HPAI H5N1 (clade 2.3.4.4.b) was first detected in dairy cattle in Texas and Kansas, the industry has grappled with an unprecedented challenge. This marked the first confirmed instance of this virus subtype causing widespread outbreaks in cattle, with subsequent spread to multiple states across the country.

The virus’s affinity for mammary tissue makes this situation particularly alarming. Infected cows may shed astronomical viral loads in their milk—up to 10⁹ TCID₅₀ (tissue culture infectious dose) per milliliter in experimentally infected animals. To put that in perspective, we’re talking about potentially a trillion virus particles per milliliter of milk—enough viral load to make a bulk tank look like a biological hazard zone.

The clinical signs in affected animals often include reduced milk production, low appetite, and apparent systemic illness. But here’s the kicker: even after clinical signs resolve, cows can continue shedding the virus in milk for extended periods. It’s like having a cow that’s gone through a bout of clinical mastitis but continues to pump out high SCC milk long after treatment—except, in this case, she’s pumping out a dangerous pathogen.

Even more concerning is the virus’s remarkable persistence in refrigerated raw milk. Studies have shown that H5N1 can remain infectious in milk stored at 4°C for four weeks. This means that contaminated waste milk sitting in your refrigerator could remain a transmission risk for a month or more—about the same time it takes for that forgotten container of leftovers to start growing something unidentifiable in the back of your fridge.

The Waste Milk Problem No One Wants to Talk About

Let’s address the elephant in the milking parlor: waste milk management is a significant biosecurity gap on most dairy farms.

According to USDA data, only 43.8% of large dairy operations (500+ cows) pasteurize waste milk before feeding it to calves. This percentage plummets for medium operations (100-499 cows) at just 3% and small operations (fewer than 100 cows) at a mere 1%.

This waste milk—including colostrum, milk from fresh cows, transition milk, milk from cows undergoing antibiotic treatment, or milk otherwise deemed unsuitable for the commercial food supply—could be harboring dangerous levels of the H5N1 virus if it comes from infected animals.

When this untreated waste milk is fed to calves or handled by farm workers, it creates a perfect pathway for viral transmission. It’s like intentionally feeding your replacement heifers a pathogen cocktail or asking your employees to handle biohazardous material without proper protection. And let’s not forget the documented cases of severe, often fatal H5N1 infections in farm cats that consumed raw milk from infected cows—nature’s sentinel species giving us a clear warning.

The industry has known about this vulnerability for years, but the solutions offered have typically involved expensive pasteurization equipment that’s simply not feasible for many operations, particularly smaller ones. This has left a dangerous gap in our biosecurity protocols, and the H5N1 outbreak has brought it into sharp focus.

Why are we still treating waste milk like it’s 1950? Isn’t it time we acknowledged that our current practices are risking our herds?

Forget Pasteurizers: Citric Acid Just Made Biosecurity Dirt Cheap

Enter the University of California, Davis researchers, who decided to tackle this problem from a different angle. Their groundbreaking study, published in the Journal of Dairy Science in January 2025, investigated whether simple acidification could effectively inactivate H5N1 in raw whole milk.

The research team, led by veterinary epidemiologist Richard Van Vleck Pereira and Beate Crossley, Craig Miramontes, Daniel Rejmanek, and Rodrigo Gallardo, conducted a series of carefully designed experiments to test this hypothesis.

Their approach was methodical and safety-conscious. Initial trials used Low Pathogenic Avian Influenza (LPAI) H6N2 as a surrogate for the more dangerous H5N1, allowing for preliminary work in a biosafety level 2 laboratory environment. After observing promising results with the surrogate virus, they advanced to the critical test: using milk containing high loads of H5N1 obtained directly from actively infected cows.

The results were nothing short of remarkable. Acidifying raw milk to a pH between 4.1 and 4.2 using citric acid resulted in complete inactivation of the surrogate LPAI H6N2 and the target HPAI H5N1 virus after 6 hours of treatment.

Let that sink in: a simple, low-cost treatment effectively neutralized one of the most concerning pathogens currently threatening the dairy industry. It’s like discovering that the baking soda in your kitchen can prevent ketosis in your fresh cows—sometimes, the simplest solutions are right under our noses.

Why This Matters to YOUR Operation

You might wonder why this matters if you’re running a large dairy operation that already pasteurizes waste milk. And suppose you’re managing a small or medium-sized farm without pasteurization equipment. In that case, you might be skeptical about yet another biosecurity recommendation that seems disconnected from the practical realities of your operation.

But here’s why every dairy farmer should be paying attention to this breakthrough:

For Large Operations:

• Pasteurization equipment requires significant capital investment and ongoing maintenance. You need a backup plan when your pasteurizer breaks down during calving season.
• Equipment failures or downtime can create biosecurity gaps—much like when your TMR mixer breaks down, and you’re scrambling to feed your high groups.
• Acidification could serve as a backup method during equipment maintenance or outages.
• The simplicity of the process means it can be implemented consistently across multiple locations, whether running a 5,000-cow dairy or managing several smaller facilities.

For Medium and Small Operations:

• It provides an affordable, accessible alternative to pasteurization equipment—there is no need to drop $20,000 on equipment you can’t justify in your budget.
• Requires minimal investment in equipment or infrastructure—about as much as you’d spend on a good set of hoof trimmers.
• It can be implemented immediately without waiting for capital budget approval.
• Scales easily to the volume of waste milk produced, whether dealing with 5 gallons or 50.

For All Operations:

• Reduces the risk of H5N1 transmission to calves, other animals, and farm workers.
• Addresses a critical biosecurity vulnerability that has been largely overlooked—like finally fixing that hole in the fence that keeps letting your heifers escape.
• It aligns with practices on some farms that acidify milk to inhibit bacterial growth.
• It provides peace of mind during an ongoing outbreak, and peace of mind is worth its weight in gold when you’re already juggling a thousand other concerns.

Are you willing to gamble with your herd’s health when such a simple solution is available?

The Nuts and Bolts: How It Works

The UC Davis study provides clear parameters for effective H5N1 inactivation through acidification:

1. Target pH Range: 4.1 to 4.2—about the same acidity as a typical TMR for lactating cows.
2. Acidulant: Citric acid—the same stuff that’s probably sitting in your feed room for cleaning your milking system.
3. Treatment Duration: 6 hours—about the time between your morning and afternoon milking.
4. Temperature: Effective at ambient farm temperatures, without requiring refrigeration—works whether you’re in the scorching Central Valley or the cool Pacific Northwest.

Table 1: Acidification Parameters That Neutralize H5N1
(Source: UC Davis Study)

Target pH	Acidulant	Treatment Time	Milk Fat %	Effectiveness
4.1-4.2	Citric Acid	6 hours	4.1-5.8%	100% inactivation
4.4	Citric Acid	6 hours	4.3-5.5%	Partial inactivation (50% replicates)

The process is straightforward: add citric acid to raw waste milk until reaching the target pH of 4.1-4.2, verify the pH using a simple pH meter or test strips, and then let it sit for 6 hours before feeding to calves or disposal. It’s not much different from adding a preservative to your silage—a simple step that yields significant benefits.

Notably, the researchers found that pH 4.4 was less consistently effective, with only partial inactivation observed after 6 hours. This indicates the importance of achieving and maintaining the optimal pH range for reliable viral inactivation—much like the critical importance of hitting your target dry matter percentage in your TMR mix.

The study also noted a fascinating finding: milk with higher fat content appeared to enhance the virucidal effect of acidification. While the sample size was too small to draw definitive conclusions, this suggests that the milk’s composition may influence the treatment’s effectiveness—something that warrants further investigation. It’s similar to how colostrum quality can vary dramatically between cows, affecting the passive transfer of immunity to calves.

Beyond the Lab: Real-World Implementation

While the UC Davis findings are compelling, the researchers appropriately characterize their work as a “pilot study,” acknowledging its preliminary nature. The team has indicated plans to conduct on-farm testing to validate the effectiveness of milk acidification under real-world conditions and develop clear, practical implementation guidelines for farmers.

This field validation stage is crucial, as it must address the numerous variables encountered in farm environments, including fluctuations in ambient temperature, variations in milk composition, and challenges in consistently achieving and maintaining the target pH. It’s like the difference between breeding cows on paper versus actually getting them pregnant—theory and practice don’t always align perfectly.

For farmers considering implementing milk acidification as a biosecurity measure, several practical considerations emerge:

1. Accurate pH Monitoring: Achieving and verifying the target pH range (4.1-4.2) is critical for effectiveness. Simple pH meters or test strips would be necessary tools—about as basic as the CMT paddles you use to check for mastitis.
2. Treatment Duration: The 6-hour holding time at the target pH must be maintained for complete viral inactivation—similar to the holding time required for proper heat treatment of colostrum.
3. Milk Composition Effects: The study noted potential variations in efficacy related to milk composition, with some evidence suggesting enhanced virucidal effects in milk with higher fat content. This may be relevant when treating different milk streams on the farm—Jersey milk might respond differently than Holstein milk.
4. Temperature Considerations: While the method is effective at ambient temperatures, extreme variations on farms might influence efficacy and should be considered during implementation. As your silage fermentation slows in winter, seasonal temperature changes might affect the acidification process.

Some dairy operations utilize milk acidification to inhibit bacterial growth in waste milk for calf feeding. For these farms, adopting a protocol optimized for viral inactivation would represent a logical extension of existing practices—like upgrading from a basic pre-dip to a more effective germicidal formula.

16 States, 500+ Herds, 70 Human Cases: The Clock’s Ticking

The H5N1 outbreak in dairy cattle has prompted a coordinated response across multiple federal agencies, with the USDA focusing on animal health, the FDA overseeing food safety, and the CDC monitoring public health implications.

These agencies consistently affirm pasteurization’s effectiveness in ensuring commercial milk’s safety while strongly advising against consuming raw milk products. The FDA’s extensive retail sampling program has tested hundreds of pasteurized dairy products, finding no viable H5N1 virus in any samples—confirming that pasteurization works as effectively as a good footbath prevents digital dermatitis.

However, research from Cornell University has revealed concerning findings about raw milk products. Studies investigating whether the traditional 60-day aging process for raw milk cheese would eliminate the H5N1 virus found that the virus survived in non-heat-treated raw milk cheese through and beyond the 60-day aging period. This challenges the long-held belief that aging alone provides adequate protection against pathogens in raw milk cheese—much like how we’ve had to revise our understanding of Johne’s disease transmission over the years.

Myth: Raw milk is safe after 60 days. Fact: Cornell proved H5N1 survives in cheese for months.

For dairy farmers, the focus should be on implementing robust biosecurity measures to prevent H5N1 introduction and spread within their herds. This includes segregating sick cows, ensuring milk from infected animals does not enter the food supply, promptly reporting suspected cases to authorities, and utilizing personal protective equipment—the same common-sense approaches you’d use during a Salmonella outbreak.

Since April 29, 2024, a federal order has been in effect, requiring testing of lactating dairy cattle for H5N1 before interstate movement. A second federal order was enacted on December 6, 2024, establishing the National Milk Testing Strategy (NMTS), which requires collecting and testing raw milk samples nationwide. This comprehensive surveillance program is designed to identify affected herds and implement enhanced biosecurity measures quickly.

Acidification represents a complementary approach that aligns with this broader strategy of enhancing on-farm biosecurity. While not replacing pasteurization for the commercial milk supply, it offers a practical tool for managing non-saleable milk. It addresses a critical control point where conventional pasteurization is often lacking—like adding a second lock to your medicine cabinet.

But let’s be honest: how many of us are implementing ALL these recommended biosecurity measures? And how many just hope H5N1 doesn’t find its way to our farm?

The Economics: Cost-Benefit Analysis

Let’s talk dollars and cents. For many dairy operations, especially smaller ones, the cost of pasteurization equipment can be prohibitive. A basic on-farm pasteurizer can cost anywhere from $5,000 to $25,000 or more, depending on capacity and features. Add in maintenance, energy costs, and the labor required to operate the equipment, and the total investment becomes significant—about the same as adding a couple of high-end box stalls to your maternity pen.

Why are we letting $20,000 machines collect dust when a $10 bag of citric acid could save your herd?

Table 2: Acidification vs. Pasteurization – Real-World Costs
(Sources: USDA, UC Davis)

Factor	Acidification (Citric Acid)	On-Farm Pasteurization
Startup Cost	$10-$100 (pH strips/meter)	$5,000-$25,000
Daily Operating Cost	$0.50 (citric acid)	$1.60-$3.20 (energy)
Labor Skill Required	Basic pH monitoring	Technical operation
Energy Use	None	High
Herd Size Scalability	All sizes	Large operations only

In contrast, implementing milk acidification requires minimal investment:

• Citric acid is relatively inexpensive and widely available—about as costly as the iodine in your pre-dip.
• Basic pH monitoring tools like test strips or a simple pH meter cost between $10 and $100—less than a single dose of prostaglandin for your breeding program.
• No specialized equipment or energy inputs are needed—unlike the constant electricity demands of your milk cooling system.
• The process can be easily integrated into existing waste milk handling procedures—no need to redesign your calf feeding workflow.

The potential benefits extend beyond direct cost savings. By reducing the risk of H5N1 transmission on your farm, you’re potentially preventing:

• Loss of production due to illness in your herd—avoiding the milk drop that comes with any disease outbreak
• Veterinary costs for treating sick animals—saving those emergency call fees
• Regulatory interventions if an outbreak is detected—avoiding the headaches of dealing with state veterinarians and movement restrictions
• Potential zoonotic transmission to farm workers—keeping your team healthy and productive
• The spread of the virus to other susceptible species on your farm—protecting everything from your barn cats to your backyard chickens

When viewed through this lens, milk acidification represents not just a cost-effective alternative to pasteurization but a prudent investment in your operation’s biosecurity and sustainability—like spending money on good teat dip to prevent mastitis rather than antibiotics to treat it.

With margins as tight as they are in today’s dairy industry, can you afford NOT to implement this simple, low-cost biosecurity measure?

Beyond H5N1: Additional Benefits of Acidified Milk

While the UC Davis study focused explicitly on H5N1 inactivation, acidification of waste milk offers additional benefits that may make it an attractive practice beyond the current outbreak.

Research has shown that feeding acidified milk to calves can:

• Reduce bacterial growth in milk during storage—similar to how properly fermented silage resists spoilage
• Lower the incidence of diarrhea in calves compared to feeding untreated waste milk—potentially reducing your scour treatment costs
• Potentially improve digestion and nutrient absorption—enhancing growth rates in your replacement heifers
• Reduce labor costs associated with multiple daily feedings, as acidified milk can be fed free-choice—freeing up your calf feeders for other tasks

These benefits align with the industry’s broader goals of improving calf health, reducing antibiotic use, and enhancing operational efficiency—the same principles that guide your transition cow management or reproduction program.

It’s worth noting that acidification is not a new practice in dairy farming. Some operations have used it for years to preserve waste milk and improve calf health. What’s new is the scientific validation of its effectiveness against a specific and concerning pathogen like H5N1.

The Human Element: Protecting Your Workers and Community

While much of the discussion around H5N1 in dairy cattle has focused on animal health and milk safety, we can’t overlook the potential human health implications.

The CDC assesses the risk of H5N1 transmission to the general public as low while considering the risk for individuals with occupational exposure as moderate to high. While human cases reported since the onset of the dairy outbreak have primarily been linked to direct occupational exposure to infected animals, the precautionary principle supports minimizing all potential exposure routes.

Handling raw milk with high viral loads for dairy farm workers represents a potential occupational exposure risk. Implementing effective inactivation methods like acidification before handling or disposing of waste milk could reduce this risk pathway—much like how proper PPE protects your employees during chemical applications or veterinary treatments.

Beyond your immediate farm team, consider the potential community impact of a biosecurity breach. H5N1 is a zoonotic pathogen with the potential to cause severe illness in humans. While the current risk of sustained human-to-human transmission is considered low, reducing any potential reservoir of the virus is a responsible approach to public health—similar to how you might maintain a closed herd to protect against bringing in new diseases.

By implementing milk acidification as part of your biosecurity protocol, you’re protecting your herd and business and demonstrating a commitment to worker safety and community well-being. It’s the dairy industry equivalent of being a good neighbor who keeps their fences mended and their dogs contained.

Have you considered what you’d tell your employees or neighbors if they contracted H5N1 from your farm because you didn’t take this simple precaution?

The Dairy Industry’s Obsession with Pasteurization is Bankrupting Small Farms. Here’s the Fix.

The dairy industry has long relied on pasteurization as the gold standard for pathogen control in milk. This thermal process, developed in the 19th century, has served us well for generations. But its dominance may have inadvertently stifled innovation in alternative approaches, particularly for on-farm applications where pasteurization equipment isn’t always practical.

The UC Davis study challenges us to reconsider our assumptions about what constitutes effective biosecurity. It suggests that sometimes, simpler solutions might be just as effective as more technologically advanced ones—and potentially more accessible to a broader range of operations. It’s like discovering that a well-managed intensive rotational grazing system can be as productive as a high-input confinement operation—different approaches can achieve similar results.

This raises important questions:

• Have we been overlooking other simple, cost-effective biosecurity measures? What other “low-tech” solutions might be hiding in plain sight?
• Are there other areas where our industry’s conventional wisdom deserves reexamination? Perhaps our approach to dry cow therapy or transition cow management?
• How can we better bridge the gap between cutting-edge research and practical on-farm implementation? How do we translate what works in the lab to what works in the parlor?

The acidification approach exemplifies how relatively simple, accessible interventions can offer practical solutions to complex biosecurity challenges. As the dairy industry adapts to emerging infectious disease threats, this innovative thinking will be increasingly valuable—much like how adopting sexed semen technology transformed heifer replacement strategies.

Isn’t it time we stopped assuming that more expensive, more complex solutions are automatically better?

Looking Ahead: The Future of On-Farm Biosecurity

As we look to the future, it’s clear that on-farm biosecurity will only become more critical. Climate change, global trade, and evolving pathogens contribute to an increasingly complex risk landscape for dairy operations—much like how antibiotic resistance has complicated our approach to mastitis treatment.

The UC Davis research on milk acidification represents a promising step toward more accessible, practical biosecurity tools. But it’s just one piece of a larger puzzle, like having a good pre-dip protocol but neglecting post-dip application.

Future research directions might include:

• Optimizing acidification protocols for different farm environments and milk compositions—tailoring the approach to Jersey versus Holstein herds, for instance
• Investigating the effectiveness of acidification against other pathogens of concern—like Mycoplasma, Salmonella, or Johne’s disease
• Developing integrated biosecurity approaches that combine multiple interventions—similar to how a comprehensive mastitis control program addresses various risk factors
• Creating user-friendly monitoring tools to verify treatment effectiveness—perhaps something as simple as a color-changing indicator that confirms proper acidification

For dairy farmers, staying informed about these developments and adapting practices based on new evidence will be key to navigating this changing landscape—just as you adjust your breeding program based on genetic evaluations or your feeding program based on forage quality.

Taking Action: Implementing Acidification on Your Farm

While we await the results of on-farm validation studies, forward-thinking dairy farmers might consider exploring milk acidification as a potential addition to their biosecurity toolkit. Here’s a framework for approaching implementation:

1. Consult with Experts: Discuss the approach with your veterinarian, extension specialist, or dairy consultant to determine if it’s appropriate for your operation.
2. Start Small: Consider a pilot implementation to test the process and resolve any logistical challenges before scaling up.
3. Invest in Proper Tools: Ensure you have accurate pH measurement tools and a reliable source of food-grade citric acid.
4. Develop Clear Protocols: Create step-by-step procedures for your team to follow, including pH targets, treatment times, and verification steps.
5. Train Your Team: Ensure everyone handling waste milk understands the importance of the process and the correct implementation steps.
6. Monitor and Adjust: Regularly review your process and make adjustments based on practical experience and emerging research.

Remember that acidification is not a replacement for other biosecurity measures but rather a complementary approach that addresses a specific vulnerability in many dairy operations.

The Bottom Line: A Practical Path Forward

The UC Davis pilot study offers compelling evidence that milk acidification represents an effective, accessible, and practical approach for inactivating H5N1 in raw whole milk. By demonstrating complete viral inactivation after 6 hours at pH 4.1-4.2, this research identifies a potentially valuable tool for enhancing on-farm biosecurity, particularly regarding the management of non-saleable milk.

For dairy farmers navigating the ongoing challenges of the H5N1 outbreak, this approach offers several distinct advantages over conventional pasteurization: lower implementation costs, minimal equipment requirements, and accessibility regardless of operation size. These benefits are especially relevant for small and medium-sized dairy operations, which currently have the lowest adoption rates for waste milk pasteurization.

While field validation remains essential before widespread implementation can be recommended, this research represents a significant step toward addressing a critical biosecurity gap in the dairy industry. By offering a practical method for inactivating H5N1 in waste milk, acidification could reduce viral transmission on farms, protect both animal and human health, and strengthen the resilience of dairy operations in the face of emerging infectious disease challenges.

This innovation exemplifies how relatively simple, accessible interventions can offer practical solutions to complex biosecurity challenges. As the dairy industry continues to adapt to the reality of H5N1, milk acidification stands out as a promising technique worthy of further investigation and consideration by producers seeking to enhance their farm biosecurity protocols.

In an industry that often equates technological sophistication with effectiveness, sometimes the simplest solutions are the most powerful. The humble citric acid might just be your most cost-effective weapon against one of the most concerning pathogens currently threatening dairy operations worldwide.

Learn More:

• H5N1 Crisis One Year Later: What Dairy Farmers Need to Know
  Learn how H5N1’s unique mammary tissue affinity reshapes biosecurity protocols for milking parlors and herd management.
• Bird Flu and Milk: The Unshakeable Science Protecting Your Bulk Tank
  Explore FDA and USDA research proving pasteurization neutralizes H5N1, while raw milk risks remain a critical concern for producers.
• Harmful DCAD Diets: The Proven Strategy for Healthier Transition Cows & Higher Profits
  Discover how acidification strategies like DCAD diets improve calcium mobilization, reduce metabolic disorders, and boost milk yields.

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