Is Pasteurized Milk Healthier? A Definitive Comparison

December 24, 2025 •

3 min read

According to the Centers for Disease Control and Prevention (CDC), outbreaks from raw milk and raw milk products were 150 times more common than outbreaks involving pasteurized milk during a recent study period. This stark statistic frames a critical question for consumers: is pasteurized milk healthier, or is its raw counterpart a more nutritious choice, despite the risks?

Quick Summary

Pasteurized milk is significantly safer than raw milk, effectively eliminating dangerous pathogens with minimal impact on nutritional content. Health authorities overwhelmingly recommend pasteurized dairy.

Key Points

Safety is paramount: Pasteurization effectively eliminates harmful bacteria like E. coli and Salmonella, which can cause severe foodborne illness in raw milk.
Minimal nutritional impact: Scientific studies show pasteurization causes only minor losses of a few heat-sensitive vitamins, an insignificant difference for overall health.
Fortification enhances nutrition: Unlike raw milk, pasteurized milk is often fortified with vitamin D, a crucial nutrient for bone health.
Debunked myths: Claims that raw milk is easier to digest or prevents allergies are not supported by scientific evidence.
Risk outweighs reward: The significant health risks associated with raw milk consumption, especially for vulnerable groups, far outweigh any purported benefits.
Extended shelf life: The pasteurization process helps to extend the milk's shelf life by killing spoilage bacteria, reducing food waste.

What is Pasteurization?

Pasteurization is a heat-treatment process that destroys harmful bacteria in foods and beverages without significantly altering the taste or nutritional value. Developed by Louis Pasteur in the 19th century, this method involves heating milk to a specific temperature for a set period. The primary goal is to kill disease-causing pathogens, such as Salmonella, E. coli, Listeria, and Campylobacter, which can be present in raw milk. There are several methods of pasteurization, with High-Temperature Short-Time (HTST) and Ultra-High-Temperature (UHT) being the most common.

The Pasteurization Process

HTST (High-Temperature Short-Time): Milk is heated to at least 72°C (161°F) for 15 seconds. This method ensures most bacteria are killed while minimally affecting the milk's taste and nutritional profile. HTST milk must still be refrigerated.
UHT (Ultra-High-Temperature): Milk is heated to 138–150°C (280–302°F) for just 1–2 seconds. This process makes the milk commercially sterile, allowing it to be stored for months without refrigeration if sealed properly. Ultra-pasteurized milk (heated to a slightly lower temp) also has a longer shelf life but requires refrigeration.

The Crucial Role of Safety

From a public health perspective, pasteurization significantly enhances milk safety by eliminating dangerous pathogens that can cause severe, sometimes fatal, foodborne illnesses. These pathogens, including Salmonella and E. coli, can contaminate raw milk even from healthy cows in sanitary conditions.

Public health organizations like the FDA and CDC highlight the risks of raw milk, especially for vulnerable populations such as children, pregnant women, and those with weakened immune systems. Studies indicate raw dairy products cause significantly more illnesses and hospitalizations compared to pasteurized products. This evidence underpins the strong recommendations against consuming raw milk.

Nutritional Value: Separating Fact from Fiction

Despite myths, pasteurization has minimal impact on the nutritional value of milk. While there are slight reductions in some heat-sensitive vitamins like B1 and C, milk is not a primary source of these, and losses are insignificant in a balanced diet. Crucially, major nutrients like protein, fat, carbohydrates, calcium, and phosphorus remain largely unaffected. Many pasteurized milks are also fortified with Vitamin D, a nutrient often low in raw milk. Enzymes present in raw milk are not necessary for human digestion and are denatured in the stomach anyway.

Raw Milk Myths vs. Scientific Reality

Proponents of raw milk make various unsubstantiated claims. Here's a look at the reality:

Myth: Raw milk contains beneficial probiotics.
- Reality: Raw milk may contain bacteria, but they are often harmful pathogens, not beneficial probiotics. Safer sources of probiotics are fermented products like yogurt.
Myth: Raw milk treats allergies or lactose intolerance.
- Reality: There is no scientific evidence that raw milk helps with lactose intolerance, which is due to lactase deficiency. Claims about allergy prevention are also unproven.

Comparison: Raw vs. Pasteurized Milk


Feature	Raw Milk	Pasteurized Milk
Food Safety	Significant risk of harmful pathogens (E. coli, Salmonella, Listeria).	Safe, harmful bacteria eliminated by heat treatment.
Nutritional Value	Contains all original enzymes and bacteria, but minimal difference in major nutrients.	Negligible loss of some heat-sensitive vitamins (B1, C), but fortified with vitamin D.
Shelf Life	Short, perishable, and unpredictable.	Longer, with some processes (UHT) providing extended stability.
Taste	Can vary based on the farm and animal feed.	Consistent taste profile due to standardized processing.
Digestibility	Claimed to be easier to digest due to enzymes, but not supported by evidence.	Digested the same as raw milk for most people; enzymes are not required.
Regulation	Sales are prohibited or highly restricted in many jurisdictions.	Heavily regulated to ensure safety and quality standards.

A Conclusive Choice for Consumer Health

Considering the scientific and public health evidence, pasteurized milk is the healthier option. The minimal nutritional differences do not outweigh the significant and documented risk of serious illness from raw milk. Pasteurized milk offers essential nutrients like calcium, protein, and often added vitamin D, without the danger of pathogens. This safety is particularly crucial for vulnerable individuals. While raw milk may appeal as 'natural', pasteurization is a vital public health measure that has made milk a safe, nutritious food staple. For informed health choices, pasteurized milk is demonstrably safer and healthier.

Learn more about milk safety from the CDC's official guidance.

Conclusion

Scientific evidence shows that perceived nutritional advantages of raw milk are minimal and not well-supported, while the health risks are significant and well-documented. Pasteurization reliably eliminates harmful bacteria, ensuring milk is a safe and nutritious part of the diet without sacrificing key nutrients. Its long history of protecting public health makes pasteurized milk the responsible choice.

Frequently Asked Questions

Yes, pasteurization kills most bacteria, both good and bad, but the bacteria potentially present in raw milk are not considered reliable probiotics. For probiotic benefits, fermented dairy products like yogurt, which are made with pasteurized milk and then have beneficial cultures added, are a safer and more reliable source.

Pasteurization is designed to have minimal impact on milk's taste and quality. The different methods, like HTST, are carefully controlled to preserve the flavor profile while ensuring safety. Any subtle taste differences are largely negligible for most consumers.

The difference in nutritional content between raw and pasteurized milk is minimal. While some very minor losses of heat-sensitive vitamins like B1 and C can occur, milk is not a primary source of these. Key minerals like calcium and phosphorus are not affected by pasteurization.

Yes. Infants, young children, pregnant women, the elderly, and those with compromised immune systems are at a significantly higher risk for severe illness from pathogens in raw milk. Public health authorities strongly advise these groups to only consume pasteurized dairy products.

No. While farm hygiene is important, it cannot eliminate the risk of contamination. Pathogens can enter milk through the cow's udder, manure, or other environmental sources, even on the cleanest farms. Pasteurization is the only reliable method for eliminating these risks.

Pasteurized milk (typically HTST) is heated to 72°C for 15 seconds and requires refrigeration. Ultra-pasteurized (UP) milk is heated to a higher temperature (around 138°C) for a few seconds, which extends its shelf life significantly, though it also requires refrigeration.

No. Lactose intolerance is caused by the body's inability to produce enough of the lactase enzyme, and it is not triggered or worsened by pasteurization. Both raw and pasteurized milk contain lactose and can cause discomfort in intolerant individuals.