Raw vs. Pasteurized Milk: What’s the Difference?
The debate between raw and pasteurized milk is a hot topic among milk enthusiasts. But what’s the difference, and is one really better than the other?
Raw milk is milk that hasn’t been heated to kill bacteria. Advocates claim it’s more nutritous and tastes better, with beneficial enzymes and probiotics. However, raw milk can harbor harmful bacteria like Salmonella, E. coli, and Listeria, which can cause severe illness—especially in children, pregnant women, and those with weakened immune systems.
Pasteurization, developed by Louis Pasteur in the 19th century, involves heating milk to a specific temperature to destroy pathogens. Most milk sold in stores is pasteurized, making it much safer to drink. Critics argue pasteurization reduces nutrient content and alters flavor, but scientific studies show the loss is minimal. Most vitamins, minerals, and protein remain intact, and the reduction in risk far outweighs any minor nutrient loss.
Some enjoy raw milk for its artisanal appeal or support for local farmers. If you choose raw milk, ensure it comes from a reputable source, follows strict hygiene standards, and understand the risks involved.
Ultimately, the choice between raw and pasteurized milk is personal, but safety should be your top priority. Pasteurized milk provides excellent nutrition with minimal risk—making it the best choice for most.