Raw (unpasteurised) milk vs Pasteurised milk
Side-by-side comparison, when-to-use-each guide, and instant conversion. Reviewed for 2026.
Specific flavour preference (farmyard, complex), proximity to a regulated raw milk farm, healthy adults only.
Safe for everyone including pregnant women, children, elderly and immunocompromised. All supermarket milk.
| Aspect | Raw (unpasteurised) milk | Pasteurised milk |
|---|---|---|
| Legal in UK? | England/Wales/NI only (farm direct) | Yes — all retail |
| Safety | Higher risk (E. coli, Listeria possible) | Very low risk |
| Nutrition | Marginally higher in some nutrients | Near-identical |
| Flavour | More complex, varies by farm | Consistent, clean |
| Shelf life | Shorter (~5 days) | Standard (~14 days pasteurised) |
Frequently asked
Is raw milk healthier than pasteurised?
The scientific consensus: no meaningful nutritional advantage for healthy adults. Some studies show marginally higher fat-soluble vitamin content in raw milk but differences are minor. The gut bacteria in raw milk do not reliably survive digestion to provide probiotic benefits. The health risk (E. coli, Listeria contamination) is real and disproportionately serious for vulnerable groups.
Why do some people say raw milk tastes better?
It can. Pasteurisation changes some proteins and slightly alters the fat structure, affecting flavour. Grass-fed raw milk from a specific farm has a distinct, complex taste — a real sensory difference, separate from any health claims. Some cheese-makers also value raw milk's microbial complexity for artisan cheeses.