How does pasteurization affect milk?

Along with the harmful bacteria, pasteurization also kills the beneficial bacteria in milk. Heat is not selective. Anything present in the milk that can be damaged by heat is damaged, which means the good bacteria as well as the bad.

Beneficial bacteria are fundamental to a healthy digestive tract and strong immune system, both of which are compromised in its absence. Pasteurized milk doesn't contain these beneficial bacteria, although some good bacteria can be regained by culturing the milk into such foods as yogurt or kefir. Milk pasteurization destroys or greatly reduces vitamins A, B12, C, and D.

Food manufacturers replace the vitamin D with synthetic vitamin D because, without it, your body can't access the calcium in the milk. But many question the nutritional value of a synthetic vitamin rather than one that occurs naturally, and the other damaged vitamins aren't replaced. If you’d like to try raw milk, I encourage you to become familiar with the safety considerations.

An excellent resource is found in the chapter “The Safety of Raw versus Pasteurized Milk” in Ron Schmid’s book The Untold Story of Milk. Ultimately, it’s impossible to guarantee the safety of any food, raw or pasteurized. Pasteurization doesn’t guarantee safety, as contamination can and does happen after milk is pasteurized.

When looking for a safe source of raw milk, look for a dairy that feeds its cows grass and has a reputation for high quality. If you’re in a state such as California that allows the retail sale of raw milk, look for dairies with certified raw milk. Some dairies, such as Organic Pastures, post results of inspections and laboratory analysis of their milk on a regular basis.

If you have seriously compromised immunity or are taking immunosuppressive drugs, be particularly diligent about your source of raw milk, or consider skipping dairy altogether.

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