What is the difference between raw milk and pasteurized milk?

December 13, 2025 •

3 min read

According to the CDC, consuming raw milk is 840 times more likely to cause illness and 45 times more likely to result in hospitalization than pasteurized products. This stark statistic frames the primary difference between raw milk and pasteurized milk: the crucial factor of safety, a distinction with a century-long history of public health impact.

Quick Summary

A comparison detailing the disparities in safety, processing, nutritional value, and regulatory status between raw and pasteurized milk, addressing common health claims and risks.

Key Points

Pasteurization is a Safety Measure: The primary purpose of pasteurization is to kill harmful bacteria in milk, preventing foodborne illnesses.
Raw Milk is Inherently Risky: Raw milk can contain dangerous pathogens, and no amount of farm hygiene can guarantee its safety.
Nutritional Value is Similar: Studies show minimal nutritional differences, with pasteurized milk often being fortified with Vitamin D.
Digestibility Claims are Misleading: There is no scientific evidence that raw milk is easier to digest for those with lactose intolerance.
Regulations Vary by State: The legality of selling raw milk differs significantly across states, though federal law prohibits its interstate sale.
At-Risk Groups Face Greater Danger: Young children, the elderly, pregnant women, and immunocompromised individuals are most susceptible to illness from raw milk.

Understanding Raw Milk

Raw milk is milk straight from a cow, goat, or sheep that has not been heated to kill bacteria. While historically the only option, before modern sanitation, it was a source of serious illnesses. Some people prefer raw milk for its unprocessed state and perceived benefits like higher enzymes, but health experts warn of considerable risks.

The Pasteurization Process

Pasteurization, named after Louis Pasteur, is a heat treatment that kills harmful microorganisms while largely preserving nutritional value. This public health measure has drastically reduced milk-borne diseases over the past century.

Common pasteurization methods include:

High-Temperature Short-Time (HTST): Heating milk to 72–75°C (161–167°F) for 15–20 seconds, common for refrigerated milk.
Ultra-High Temperature (UHT): Heating milk to 138–150°C (280–302°F) for seconds, producing shelf-stable milk that may have a slightly 'cooked' taste.

Key Differences: Safety and Pathogens

Safety is the primary difference. Raw milk can contain dangerous pathogens like E. coli, Salmonella, and Listeria, leading to severe illness, especially in vulnerable groups. Pasteurization effectively eliminates these risks, providing a safe product. No amount of farm sanitation can guarantee raw milk is free of all harmful bacteria.

Nutritional Profile: Fact vs. Myth

Contrary to some claims, pasteurization does not significantly diminish milk's nutritional value. Key minerals like calcium and protein are unaffected. While there are minor losses of some heat-sensitive vitamins, milk is not a primary source of these, and many pasteurized milks are fortified with Vitamin D. Claims that raw milk contains essential digestive enzymes lack scientific support.

Digestibility and Allergies

The idea that raw milk is easier to digest for lactose-intolerant individuals is unfounded; studies show no difference in symptoms compared to pasteurized milk. While farm environments might influence allergy risk, this is not directly linked to drinking raw milk. Milk protein allergies involve proteins present in both raw and pasteurized milk.

Legal and Regulatory Status

Federal law in the U.S. prohibits the interstate sale of raw milk for human consumption. State laws vary, with some permitting limited sales and others imposing complete bans, reflecting public health concerns.

Comparison of Raw vs. Pasteurized Milk


Feature	Raw Milk	Pasteurized Milk
Processing	Unheated; direct from the animal.	Heated to kill harmful bacteria; methods vary (HTST, UHT).
Safety Risk	High risk of carrying dangerous bacteria, including E. coli, Salmonella, and Listeria.	Minimal risk, with pathogens eliminated by heat treatment.
Nutritional Content	Claims of superiority are largely unsubstantiated; key nutrients are stable in both.	High in calcium and protein; often fortified with Vitamin D.
Shelf Life	Short; spoils quickly even when refrigerated due to spoilage bacteria.	Extended, especially with UHT treatment, which can be shelf-stable.
Taste	Can have a richer, more unique flavor; taste can be variable.	Consistent flavor, though some note a slightly 'cooked' taste with higher-temperature methods.
Legality	Restricted by state laws; interstate sale for human consumption is banned in the US.	Federally and widely regulated for safety; standard market product.

Conclusion

The choice between raw and pasteurized milk involves balancing perceived benefits with proven safety risks. Public health organizations strongly recommend pasteurized milk due to the significant and unnecessary danger of harmful pathogens in raw milk. Pasteurization is a reliable safety measure that preserves the core nutritional benefits of milk. For safety and consistency, pasteurized milk is the recommended option for most consumers. The FDA offers more details on raw milk dangers.

Frequently Asked Questions

Yes, raw milk can contain dangerous bacteria like Salmonella, E. coli, and Listeria, which can cause severe foodborne illness. These illnesses can lead to hospitalization and, in some cases, death.

No. While some heat-sensitive vitamins may see minor reductions, pasteurization does not significantly impact milk's overall nutritional quality, particularly its high levels of protein and calcium. Many pasteurized milks are fortified with vitamin D.

No, this is a myth. Allergic reactions are typically caused by milk proteins present in both raw and pasteurized milk. Pasteurization does not remove lactose, so it does not cause or prevent lactose intolerance.

No. The legality of selling raw milk varies by state, and its sale across state lines is banned by federal law. Many states have restrictions or prohibit raw milk sales altogether.

Raw milk has a much shorter shelf life, lasting only a few days even when refrigerated. Pasteurized milk has an extended shelf life, especially with UHT processing, which can last for months before opening.

Since its adoption in the early 20th century, pasteurization has dramatically reduced milk-borne illnesses and significantly lowered infant mortality rates associated with contaminated milk. It is considered a cornerstone of food safety.

Vulnerable groups face the highest risk, including young children, pregnant women, the elderly, and those with weakened immune systems. For these groups, a foodborne illness from raw milk can be particularly severe.