Difference between Raw Milk and Pasteurized Milk
Milk is a white liquid formed by the mammary glands of mammals. It is the primary food source for the infants. It contains almost all major nutrients like fat, protein, carbohydrates, vitamins and minerals. Raw milk is the milk which we get when we milk a cow, buffalo etc. It is highly susceptible to microbial spoilage and may cause diseases as it contains a number of pathogenic microbes. In order to protect it from spoilage and to make it safe to drink, it is often pasteurized to kill the pathogenic microbes. After pasteurization raw milk becomes pasteurized milk. Let us see how raw milk differs from pasteurized milk!
Raw milk is also known as unpasteurized milk. It is the milk which you get when you milk a cow, buffalo, goat, sheep etc and has not been processed or pasteurized to kill the harmful pathogens. The harmful pathogens present in the raw milk tend to reduce the milk's shelf-life and may cause various diseases. Furthermore, raw milk is highly susceptible to microbial spoilage as it is rich nutrients which help microbes grow and reproduce. In some countries, selling raw milk is completely or partially banned. So, raw milk is unpasteurized milk which has not undergone pasteurization or allied process.
Pasteurization is a process in which raw milk is heated to a specific temperature and held at that temperature for a specific duration in order to kill the harmful bacteria. These bacteria may expedite milk spoilage or cause diseases. So, the raw milk which undergoes pasteurization in order to kill the pathogenic microbes is known as pasteurized milk. Pasteurization was discovered by a French scientist Louis Pasteur in the 90th century. The heat-treated (pasteurized) milk is not only safe for human consumption but also has a longer shelf life, e.g. UHT pasteurized milk can be stored for about 6 months.
The pasteurized milk should be stored under refrigerated conditions as the heat cannot kill the spores of pathogenic microbes. It is available as a whole, semi-skimmed or fully skimmed milk. The heat treatment may change the taste, colour and nutrients in the milk to some extent.
Based on the above information, some of the key differences between raw and pasteurized milk are as follows: