Exploring the Benefits of Using Raw Milk: Fact vs. Fiction

December 2, 2025 •

3 min read

According to the Centers for Disease Control and Prevention (CDC), from 1998 through 2018, there were 202 outbreaks linked to drinking raw milk. Despite these risks, a growing number of consumers are interested in the purported benefits of using raw milk, believing it to be a more natural and wholesome option.

Quick Summary

This article explores claims regarding the superior nutritional content, enzymes, and probiotics of unpasteurized milk compared to its pasteurized counterpart. It also reviews the significant health risks and public health agency warnings.

Key Points

Nutritional Claims Are Unproven: Despite claims, pasteurized and raw milk have comparable nutritional value, and any minor differences are insignificant.
Pathogen Risk is Significant: Raw milk can harbor dangerous bacteria like E. coli and Salmonella, posing a serious risk of foodborne illness.
Enzymes Lack Proven Benefit: While raw milk contains enzymes, there is no evidence they aid digestion in a way that provides a health advantage over pasteurized milk.
Probiotics are Not Guaranteed: The bacterial content of raw milk is inconsistent and unsafe; fermented dairy is a much safer source of probiotics.
Pasteurization Kills Harmful Germs: The heating process of pasteurization effectively eliminates disease-causing pathogens, making it the safer choice.
Claims about Allergies Need More Evidence: The link between raw milk consumption and reduced allergy/asthma risk is correlational, not causal, and does not outweigh the safety concerns.

Understanding Raw Milk vs. Pasteurized Milk

Raw milk is dairy that has not undergone pasteurization, a process of heating and cooling used to kill harmful bacteria such as E. coli, Salmonella, and Listeria. Proponents of raw milk often advocate for its consumption based on the belief that pasteurization compromises its nutritional value and destroys beneficial components like enzymes and probiotics. Public health officials, however, argue that these benefits are unsubstantiated and do not outweigh the very real risks of foodborne illness.

Claims of Nutritional Superiority

Raw milk enthusiasts often claim that unpasteurized milk is nutritionally superior to pasteurized milk, suggesting pasteurization reduces valuable nutrients. However, organizations like the FDA and CDC state that pasteurization does not significantly impact milk's nutritional quality, and any minor vitamin losses are easily compensated in a balanced diet. Pasteurized milk is frequently fortified with vitamin D, aiding calcium absorption.

The Role of Enzymes and Probiotics

A common argument for raw milk is its natural enzymes and beneficial bacteria, largely removed by pasteurization. Supporters believe these aid digestion and gut health.

Enzymes: Raw milk contains enzymes like lactase and lipase, thought to help with digestion, especially for those sensitive to lactose. However, studies indicate raw milk does not significantly alleviate symptoms for those with lactose malabsorption, as the body produces its own digestive enzymes.
Probiotics: While raw milk has live bacteria, not all are beneficial probiotics, and the content is inconsistent. Public health agencies warn that bacteria in raw milk can indicate fecal contamination and that pathogens are not visible.

Raw Milk and Allergy/Asthma Claims

Some research suggests a link between farm environments and lower allergy/asthma rates in children, which is sometimes attributed to raw milk. However, this shows association rather than direct causation, and other environmental factors may be involved. Experts caution that potential benefits do not justify the known risks of unpasteurized milk.

The Risks of Consuming Raw Milk

Despite claims, public health authorities agree that raw milk is unsafe due to the risk of dangerous pathogens like Salmonella, E. coli, Listeria, and Campylobacter.

Sources of contamination: Contamination can occur even with hygiene. Bacteria can come from the animal, equipment, or environment.
Vulnerable populations: Children, the elderly, pregnant women, and those with weakened immune systems face high risks of severe, potentially life-threatening illness, including kidney failure and paralysis.
Outbreak data: Raw dairy products are linked to a disproportionate number of foodborne illnesses compared to their consumption rate.

Raw Milk vs. Pasteurized Milk Comparison


Feature	Raw Milk	Pasteurized Milk
Nutritional Profile	Contains natural enzymes and bacteria, but little to no evidence of superior nutritional content.	Retains all major nutrients like protein, calcium, and fat; minor vitamin losses are insignificant.
Enzymes	Contains native enzymes like lactase and lipase, which are heat-sensitive.	Enzymes are inactivated by heat, but this has no proven negative impact on human digestion.
Probiotics	Contains a variable mix of bacteria; presence of beneficial bacteria is not guaranteed.	Pathogens are eliminated, ensuring safety. Probiotics can be added to fermented products like yogurt.
Safety	High risk of carrying harmful bacteria such as E. coli and Listeria.	Safe for consumption by all populations, including the vulnerable.
Shelf Life	Very short shelf life; can spoil quickly.	Longer shelf life due to pasteurization; stays fresh longer under refrigeration.
Taste	Often described as richer and creamier.	Consistent taste profile that most consumers are familiar with.

Conclusion

The scientific consensus is that the purported benefits of using raw milk do not outweigh the significant and documented health risks. Claims of superior nutrition, enzymes, and probiotics are largely unsupported or have minimal effects compared to the danger of serious foodborne illness.

Pasteurized milk offers dairy's nutritional benefits safely. For probiotics, fermented products like yogurt or kefir are safer alternatives.

For more on raw milk dangers, consult resources like the CDC: Raw Milk | Food Safety - CDC.

Frequently Asked Questions

No, scientific evidence does not support the claim that raw milk is significantly more nutritious. Studies show that pasteurization retains all the major nutrients, including protein, calcium, and fat, with only minor, insignificant losses of some vitamins.

It is a myth that raw milk is easier for lactose-intolerant people to digest. Both raw and pasteurized milk contain similar amounts of lactose, and controlled studies have found no difference in digestive symptoms among lactose-intolerant individuals.

Raw milk contains a mix of live bacteria, but this is not a reliable source of beneficial probiotics and can include dangerous pathogens. Fermented dairy products like yogurt and kefir provide safer, controlled sources of probiotics.

The biggest risks are foodborne illnesses caused by harmful bacteria like E. coli, Salmonella, Listeria, and Campylobacter. These infections can be severe, leading to serious health complications or, in rare cases, death.

Certain populations are at higher risk of serious illness from raw milk and should avoid it. This includes young children, pregnant women, the elderly, and anyone with a weakened immune system.

Pasteurization is a heat-treatment process that effectively kills disease-causing microorganisms present in milk, significantly reducing the risk of foodborne illnesses without negatively impacting its core nutritional value.

While some farms have strict hygiene protocols and testing, no amount of testing can guarantee that raw milk is completely free of harmful bacteria. Public health agencies consistently advise against consuming unpasteurized milk due to the unavoidable risk of contamination.