Raw Milk

Raw milk is milk that has not been processed via pasteurization or homogenization before consumption.

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.