Raw milk has not gone through the process of pasteurization. Pasteurization is a heat-treatment process that results in the partial sterilization of a product.
Pasteurized milk has reduced nutritional qualities. Pasteurization either completely destroys, damages or reduces the amount of beneficial enzymes, probiotics, vitamins, calcium and enzymes that promote lactase production. The lactase enzymes are what our bodies make to digest the lactose in milk.
