How to know if dairy is pasteurized? A definitive guide to safe consumption

January 2, 2026 •

4 min read

According to the CDC, from 1998 to 2018, there were 202 outbreaks linked to drinking raw milk, resulting in thousands of illnesses and hospitalizations. This makes it crucial for consumers to know how to know if dairy is pasteurized to ensure their food is safe to consume.

Quick Summary

Identifying pasteurized dairy is primarily done by reading the product label, which clearly states if milk has been pasteurized or ultra-pasteurized. You can also look for clues like a lack of a cream line, and understand that most commercial products are pasteurized by default.

Key Points

Check the Label: The words “pasteurized,” “ultra-pasteurized,” or “UHT” are the most reliable indicators of heat treatment and safety.
Look for a Cream Line: A cream line indicates the milk is non-homogenized, which can be either raw or pasteurized. Homogenized milk is uniform with no separation.
Understand Local Laws: In many regions, commercial dairy sold in stores is required by law to be pasteurized. Raw milk sales often face restrictions.
Confirm with the Vendor: If purchasing from a farmer’s market or farm stand, always ask the vendor if the product is pasteurized.
Age for Cheese: Raw milk cheeses are often aged for at least 60 days to mitigate risk, but fresh cheeses in many countries are almost always pasteurized.
Recognize the Risks: Raw dairy can carry dangerous bacteria like E. coli and Listeria, posing serious health risks, particularly to vulnerable groups.

Reading the Product Label: The Most Reliable Method

For most consumers, the simplest and most reliable way to tell if dairy is pasteurized is to check the product label. The words “pasteurized,” “ultra-pasteurized,” or “UHT” (ultra-high temperature) will be clearly printed on the carton or container. This is a regulated practice in many countries, including the United States, to protect public health. If the word “pasteurized” is not on the label, and particularly if it is labeled “raw,” “unpasteurized,” or “for pet consumption only,” it has not been heat-treated. Regulations for raw milk sales vary by location, so it is essential to be aware of the rules in your area.

Visual and Textural Clues: A Less Reliable Indicator

While not as definitive as the label, there are some visual and textural differences that can suggest whether milk has been pasteurized, especially regarding homogenization. Homogenization, a separate process often performed on pasteurized milk, breaks down fat globules to prevent the cream from separating and rising to the top. Raw milk, which is not homogenized, will naturally separate, forming a thick layer of cream at the top of the container. Pasteurized, non-homogenized milk may also have a less prominent cream line. This difference in texture is not a foolproof indicator of pasteurization, but it can be a sign. However, relying solely on visual inspection is risky due to potential cross-contamination after pasteurization.

Comparing Raw and Pasteurized Milk Appearance

Cream Line: Raw milk develops a thick, visible cream line that rises to the top when settled. Pasteurized and homogenized milk has a uniform consistency with no cream separation.
Clumping: Raw milk cream is typically thick and smooth, while the cream from pasteurized, non-homogenized milk can sometimes appear clumpy or sticky.
Flavor: Some people note a slight “cooked” flavor in pasteurized milk compared to the fresher, creamier taste of raw milk, but this is subjective.

Understanding Legal Requirements

In many countries, legal requirements dictate what dairy can be sold to the public. For example, in the United States, most milk sold in supermarkets has been pasteurized. Sales of raw milk are often restricted to direct-from-farm purchases or are completely illegal in some states. The sale of raw cheese is permitted under specific conditions, often requiring it to be aged for a minimum of 60 days to reduce pathogen risk. If you are buying dairy from a farmers’ market, farm stand, or online from a small producer, it is especially important to confirm if the product has been pasteurized, as it may fall under different regulations.

Extending the Rules to Other Dairy Products

Determining pasteurization isn't limited to liquid milk; it applies to a wide range of dairy products. For instance, most fresh and soft cheeses sold in U.S. supermarkets, such as mozzarella, feta, and chèvre, are pasteurized. Aged, hard cheeses like Parmigiano-Reggiano can be made with raw milk, but they must meet stringent aging requirements. Yogurts, kefirs, and ice creams are also typically made with pasteurized milk, but exceptions exist, especially in artisan or niche products. For any packaged dairy product, the safest route is always to check the label for the word “pasteurized.”

The Importance of Pasteurized Dairy for Your Health

Pasteurization is a heat treatment that kills harmful bacteria that can cause foodborne illnesses. These pathogens can include Salmonella, E. coli, Campylobacter, and Listeria, which can lead to severe and sometimes life-threatening infections, especially in vulnerable populations like children, the elderly, pregnant women, and those with weakened immune systems. The U.S. Food and Drug Administration (FDA) provides a thorough overview of the risks associated with raw dairy consumption on their website, emphasizing that no amount of care on the farm can guarantee that raw milk is free from contamination. For more information, visit the FDA's page on raw milk misconceptions. While raw milk advocates suggest health benefits, scientific evidence does not support these claims over the risks posed.

Pasteurization vs. Raw Dairy: A Comparison


Feature	Pasteurized Dairy	Raw Dairy
Labeling	Explicitly labeled “pasteurized”.	Must be labeled “raw” or “unpasteurized” where legal.
Safety	Heats milk to kill pathogens, significantly reducing risk of foodborne illness.	Can contain dangerous bacteria; poses significant health risks.
Appearance	Homogenized milk is uniform with no cream line.	Naturally separates, creating a visible cream line.
Shelf Life	Extended shelf life due to pathogen and enzyme inactivation.	Shorter shelf life; more susceptible to spoilage.
Nutritional Content	Nutrient content is largely unchanged, with minor effects on heat-sensitive vitamins.	Advocates claim higher nutrient levels, but most differences are insignificant.
Legal Status	Legal for retail sale across the U.S. and many countries.	Highly regulated; restricted or illegal in many areas.

Conclusion

For most consumers, the process of knowing if dairy is pasteurized is straightforward: read the label. If it doesn't say “pasteurized,” there is a risk it could be raw. While regulations and sales methods offer additional clues, relying on explicit labeling is the most direct way to ensure the product has undergone the necessary heat treatment to destroy harmful pathogens. Consumers buying from non-traditional sources should always confirm the product's status to make informed choices for their health and safety. The minimal nutritional difference between raw and pasteurized milk is not worth the significant risk of illness associated with raw dairy consumption.

Frequently Asked Questions

In many countries, including the United States, milk sold in retail stores is required by law to be pasteurized. However, raw milk can sometimes be sold in health food stores or directly from farms, so checking the label is always the safest approach.

No, homogenization is a mechanical process to prevent cream separation and is distinct from pasteurization. While most homogenized milk is also pasteurized, it is not always the case. Some pasteurized milk is sold non-homogenized.

For packaged yogurts and cheeses, look for the word “pasteurized” on the label. Many fresh, soft cheeses are pasteurized by default, but some hard, aged cheeses can be made from raw milk, and will be labeled accordingly.

Consuming raw dairy can lead to serious foodborne illnesses from harmful bacteria like Salmonella, E. coli, and Listeria. These infections can cause vomiting, diarrhea, abdominal pain, and, in severe cases, kidney failure or death, especially in at-risk individuals.

Some people believe raw milk has a creamier, richer flavor than pasteurized milk, which may have a slightly "cooked" taste due to the heat treatment. However, this difference is subjective and relying on taste is not a reliable way to determine safety.

Milk alternatives are not dairy products and do not undergo traditional pasteurization. They are, however, processed to be commercially sterile and shelf-stable. Always check the packaging for specific processing details and storage recommendations.

The FDA and other health organizations advise against consuming raw dairy, even from trusted sources. No amount of care can completely eliminate the risk of contamination with harmful pathogens, which can be present even in healthy animals.