Raw Milk Vs. Pasteurized Milk

Pasteurization is a process that kills bacteria in milk. Although many people feel raw food is the healthiest way to eat, the University of Minnesota points out that this is not true with dairy products. In fact, in many states it is not permissible to purchase raw milk from cows, goats or sheep. If you have consumed raw milk or any derivative and feel sick, seek medical advice immediately to avoid a potentially life-threatening infection.

Safety

The primary difference between raw and pasteurized milk is safety. Raw milk can contain bacteria that cause disease. Some unpasteurized milk products may be free from contaminants. The conditions of the dairy are a factor. A poorly-run establishment may produce milk with E. coli, a potentially serious contaminant. In some cases, E. coli infections in humans can be deadly. Even with properly-run dairies, you still may be at risk. Statistics from the Michigan State University prove that a high number of food-borne infections relate to raw dairy products.

Nutrients

There is some loss of nutrients through the pasteurization process. Heating at high temperatures is necessary to kill harmful organisms in milk, but it can reduce the nutritional value as well. The process, by design, minimizes the loss. A researcher from Michigan State found that the percentage of niacin, folic acid and vitamin D were the same in both products. The drop is in thiamin, vitamin E, Biotin and vitamin B-12, but it measures less than 10 percent in all nutrients.

Fortification

Producers can fortify processed milk to increase vitamin D. This gives it an advantage over raw milk. The levels of vitamin D in raw milk are relatively small compared to the dietary needs of humans. Processing improves the odds by supplementing the products with synthesized vitamin D. In a statement to the University of California, Professor Anthony Norman reports that most commercially-sold milk in the United States will be fortified with vitamin D. Raw milk has not gone through processing similar to pasteurized dairy and will not have this benefit.

Considerations

There are significant advantages to both pasteurized and raw milk, but, ultimately, only the risk factors matter. Even the benefits you can gain from a raw-food diet pale in comparison with the likelihood of developing a potentially life-threatening infection such as E. coli. If you do decide that raw milk is your choice, look for a dairy with a "Grade A" rating. This indicates regular testing of milk and dairy inspection by a qualified agency for cleanliness standards. Buying from a producer that follows safety guidelines may not be enough to prevent illness, however. Given the choice, pasteurization provides a level of safety that you cannot get with raw milk.