FACT CHECKED BY FLIK: RAW MILK

Raw milk, also called unpasteurized milk, has received increased attention as consumers explore different types of dairy products. Some people choose raw milk based on preferences around taste, processing methods, or perceived nutritional and health benefits.

In the latest installment of Fact Checked By FLIK, our Registered Dietitians take a closer look at today’s biggest food and nutrition topics, breaking down the science behind the headlines so you can make informed choices with confidence.

After exploring the facts behind seed oils, artificial colors, and protein, we’re turning our attention to one of nutrition’s strangest topics: raw milk. But how does raw milk compare with pasteurized milk? What does pasteurization do, and does it change the nutritional value of milk?

WHAT IS RAW MILK

Raw milk is milk that has not undergone pasteurization. Pasteurization is a process that heats milk to a specific temperature for a set amount of time to reduce harmful bacteria that can cause foodborne illness. While raw milk can be produced using careful farming and sanitation practices, harmful bacteria can still enter milk during production and handling.

WHAT’S THE CHATTER

Raw milk is often promoted as a more “natural” or nutritious alternative to pasteurized milk. Common claims include:

  • Raw milk contains more vitamins and minerals
  • Pasteurization destroys important nutrients and enzymes
  • Raw milk is easier to digest or better for people with lactose intolerance
  • The bacteria naturally found in raw milk support gut health
  • Raw milk may help prevent allergies or inflammation

THE FACT CHECK

Current research does not show that raw milk provides meaningful nutritional benefits over pasteurized milk.

Pasteurization has minimal effects on the nutritional quality of milk, including its protein, calcium, and other key nutrients. Raw milk also does not provide proven probiotic benefits or improve lactose intolerance. Both raw and pasteurized milk contain lactose, and the bacteria that may be present in raw milk should not be considered beneficial probiotics.

The primary difference is food safety.

Raw milk can contain harmful bacteria such as E. coli, Salmonella, Campylobacter, and Listeria, while pasteurization significantly reduces these pathogens without meaningfully reducing milk’s nutritional value.

THE CONCLUSION

Raw milk may appeal to consumers for a variety of reasons, but current evidence has not established nutritional or health benefits that make it a better choice than pasteurized milk. Pasteurized milk provides the same important nutrients with an added layer of protection against foodborne illness.

Have questions? Connect with our team at [email protected].