Pasteurized vs. Raw Milk: Safety, Nutrition, and Taste Showdown
Pasteurized milk is heat-treated to kill harmful bacteria; raw milk skips this step, keeping microbes intact.
Coffee shops often stock both, and health influencers hype raw as “natural,” making shoppers wonder which jug truly belongs in their fridge.
Key Differences
Pasteurization sacrifices some enzymes and vitamin C for safety, lowering food-borne illness risk by 99%. Raw retains full enzymes, higher vitamin C, and creamy taste but can carry E. coli, Salmonella, or Listeria.
Which One Should You Choose?
If you’re pregnant, immunocompromised, or under 5, stick with pasteurized. Adventurous adults with trusted farm sources may sip raw, but always verify cold-chain handling and lab tests.
Does pasteurization change protein quality?
Minimal—whey proteins denature slightly, yet overall amino-acid profile stays intact.
Can raw milk lactose-intolerant people drink raw milk?
Some claim its native lactase helps, but evidence is weak; most lactose-intolerant folks still react.
How long does each last in the fridge?
Pasteurized lasts 7–14 days; raw stays fresh 3–5 days at 4 °C or below.