Raw Milk

• The pasteurization process kills most resident microorganisms and many nutritional constituents.
• The beneficial bacteria (probiotics) in raw dairy promote good health by crowding out bad bacteria (competitive exclusion) and help prevent bacterial overgrowth in the intestinal tract.
• Enzymes, which otherwise aid in digestion, are destroyed during pasteurization. Present in raw milk, lactase is an enzyme that aids digestion of the milk sugar lactose. Many lactose -intolerant individuals can drink unpasteurized dairy products.
• Because of the bacterial production of lactic acid, raw milk naturally sours (at which point it can still be safe and desirable to consume); whereas, pasteurized milk, which lacks healthy bacteria, putrefies.