Nutritional equivalency of unpasteurized vs. pasteurized milk


The recent raw milk outbreak has alerted people once again to think about the consumption of milk in its raw form. In my previous post “Gulping unpasteurized milk can be risky” I talked about risk associated with consumption of raw milk vs. pasteurized milk. You may know people who like to drink raw milk and think that pasteurization of milk destroys all nutrients present in the milk. Considering the requirement of raw milk, twenty states in US allow the sale of raw milk for human consumption. Various universities performed tests to check the nutritional value of raw milk vs. pasteurized milk.  Here is summary of some of the test results: 


Raw Milk

Pasteurized Milk


·  Catalase, peroxidase and phosphatase are present.

·  Phosphates is needed to split and assimilate the mineral
salts in foods that are in the form of phytates.

· Wulzen Factor (anti-stiffness) available.

· X Factor (now believed to be vitamin K2) in tissue repair available.

· Pasteurization destroys the enzyme phosphatase.

· Absence of phosphatase indicate that milk has been

· Wulzen Factor destroyed (anti-stiffness nutrition factor

· X Factor – No evidence of alteration by


100% metabolically available;
all 22 amino acids, including the 8 that are essential for the complete
metabolism and function of protein.

Digestibility reduced by 4%,
biological value reduced by 17%.

From the digestibility and
metabolic data it is concluded that the heat damage to lysine and possibly to
histidine and perhaps other amino acids destroys the identity of these amino
acids and partly decreases the absorbability of their nitrogen.


100% available

·  Vitamin A–fat soluble

·  Vitamin D–fat soluble

·   Vitamin E–fat soluble

·  Vitamin K–fat soluble

· Vitamin B–Complex:

·  Vitamin Bw—Biotin


color: black;">Vitamin B –Choline

·  Vitamin Bc –Folic Acid

· Vitamin B1 –Thiamine

· Vitamin B2 –Inositol

·  Vitamin B2 –Nicotinic Acid

·  Vitamin B2 –Riboflavin

· Vitamin B2 –Pantothenic Acid

· Vitamin B3 –Niacin

· Vitamin B6 –Pyridoxine

· Vitamin B12—Cyanocobalamin

· Vitamin C

·  Antineuritic vitamin

·  Vitamin A–destroyed

·  Vitamin D–Not altered

·  Vitamin E–Not altered

·  Vitamin K–Not altered

·  Vitamin B complex–pasteurization of milk destroys about 38%
of the vitamin B complex

·  Vitamin C is weakened or destroyed by pasteurization.
Infants fed pasteurized milk exclusively will develop scurvy.

· Antineuritic vitamin: Testing of pasteurized milk
indicates destruction of this vitamin.



100% metabolically available

After pasteurization the
total of soluble calcium is very much diminished.


Easily utilized in
metabolism. Still associated naturally with elements instable).

No evidence of change by


All 18 fatty acids
metabolically available, both saturated and unsaturated

Pasteurization harms the fat
content of milk.

Though raw milk contains 100% nutrition, but may not be safe for consumption due to presence of some harmful bacteria. Pasteurization destroys all disease-causing organisms making milk safe to drink and extends the shelf life of milk. 


13 Responses

  1. aed939 says:

    Add: lactoferrin: denatured in pasteurized milk. Pasteurized milk: tanker truck cleaning solvent residue. Pasteurized milk: artificial vitamins added, other additives in some milk such as microcrystalline cellulose, coloring agents. Omega 3 and CLA: higher in grassfed raw milk vs. GM grain-fed CAFO industrial pasteurized milk.

    One more point, the FDA makes their comparison between a hypothetical glass of milk before and after pasteurization when we know that the pasteurization is just one of many ways that grassfed, farm-to-consumer milk is a higher quality food than GM grain-fed CAFO industrial milk.

  2. Jonathan says:

    Your own posted figures here disprove the headline of this very article.

    In your last article when you claimed to be comparing foodborne illness’s associated with raw and pasteurized milk, you never offered adjusted referenced figures of pasteurized milk for a comparison. Apperantly you have not done the actual research into the relationship between food borne illness and raw milk and pasteurized milk.

    According to Professor Fosgate of the Dairy Science Department at the University of Georgia, in 1945 there was 1 case of infectious disease for every 12,400,000 quarts of pasterurized milk consumed, and 1 case for every 18,900,000 quarts of raw milk consumed.

    I see your About Me, you have a background in Pharmaceutical marketing.

    • Joseph says:

      I agree with Jonathan. What’s interesting is that I was reading the breakdown of these two types of milk on website and then decided to read this article (it was a few links down on Google search). I found that the data posted above is practically a cut and paste from the realmilk website….which obviously doesn’t support the poster’s conclusions. Duh.

      A background in Pharmaceutical marketing….why is Big Pharma so interested in milk…..does certified raw milk really cause people to become as healthy as what I’ve been hearing? Must be if Big Pharma marketers are trying to cast lies around it…goes with the old saying that you can often tell what the truth is when it’s surrounded by a body guard of lies.

  3. Loren says:

    Why do they lump together “B complex”. Perhaps because heating in particular destroys B12 – the one vitamin vegetarians need most from milk. Why not publish complete and honest figures? It is bad enough that 38% of all B vitamins are destroyed, but if figures were reported accurately, then vegetarians would realize they should not consume pasteurized milk.

  4. It’s arduous to seek out educated individuals on this topic, however you sound like you understand what you’re talking about! Thanks

  5. Jacob says:

    Which universities and where can I read these results for myself?

    I tend to believe in eating raw over pasteurized foods, but I have yet to see any real or reputable evidence. Your article provides no proof either.

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