What Is Unpasteurized Milk? A Complete Guide

What Is Pasteurization?

To understand unpasteurized milk, you first need to understand what pasteurization is and why it was developed.

Pasteurization is a heat treatment process that kills most microorganisms in a liquid by raising its temperature to a specific level for a set amount of time. It was developed by French chemist Louis Pasteur in the 1860s, originally to prevent wine and beer from souring. The first commercial application to milk came in the 1880s, and widespread mandatory pasteurization of commercially sold milk was adopted in most U.S. cities and states between the 1920s and 1950s.

The primary public health rationale for pasteurizing milk was the control of bovine tuberculosis, brucellosis, and typhoid fever — serious and sometimes fatal diseases that were historically transmitted through contaminated raw milk. Before widespread pasteurization, raw milk was a significant source of foodborne illness in densely populated urban areas where milk was transported long distances, stored in questionable conditions, and came from animals whose health was poorly monitored.

How Pasteurization Works

The most common commercial method is High Temperature Short Time (HTST) pasteurization: milk is heated to 161°F (72°C) and held there for at least 15 seconds, then rapidly cooled. This kills the major pathogens of concern while preserving most of the milk's flavor and nutritional profile. HTST-pasteurized milk has a refrigerated shelf life of roughly 2–3 weeks.

Ultra-High Temperature (UHT) pasteurization heats milk to 280°F (138°C) for just 2 seconds. This produces a near-sterile product that, sealed in aseptic packaging, can remain shelf-stable without refrigeration for 60–90 days. UHT is commonly used for organic milk in the U.S. and for most milk sold in Europe and Asia. The higher heat has a more significant effect on flavor and some heat-sensitive nutrients.

Vat pasteurization (also called batch pasteurization) heats milk to 145°F (63°C) for 30 minutes. It is the gentlest method and is often used by small-scale artisan creameries for cheese and specialty dairy. Some consumers prefer the flavor profile of vat-pasteurized milk.

What Pasteurization Does — and Does Not Do

Pasteurization is highly effective at killing pathogens. It reduces bacterial counts by 99.9% or more and virtually eliminates the risk from organisms like Listeria monocytogenes, Salmonella, Campylobacter, and E. coli O157:H7.

Pasteurization does not sterilize milk. Some heat-resistant bacteria and spores survive and are the reason pasteurized milk still spoils. It does not eliminate milk's allergen proteins (the cause of dairy allergy, which is unrelated to pasteurization). And it does not affect lactose content — lactose intolerance and dairy allergy are both present regardless of pasteurization status.

What Is Unpasteurized Milk?

Unpasteurized milk is simply milk that has not gone through any heat pasteurization process. It comes directly from the animal — cow, goat, sheep, buffalo, camel — and is typically chilled within minutes of milking to slow bacterial growth, then bottled and sold or consumed fresh.

Unpasteurized milk contains everything that naturally exists in fresh milk: proteins, fats, sugars, vitamins, minerals, native enzymes (lipase, lactase, protease, alkaline phosphatase), and a living bacterial community. This microbial population includes both beneficial lactic acid bacteria and, potentially, harmful pathogens — the ratio depends almost entirely on animal health and milking hygiene.

The key distinction is that nothing has been done to alter the milk's biological state beyond cooling and filtering for visible debris.

Is Unpasteurized Milk the Same as Raw Milk?

Yes. "Unpasteurized milk" and "raw milk" are interchangeable terms that refer to exactly the same product. "Raw" is the term most commonly used by producers, advocates, and state regulations in the United States. "Unpasteurized" is the term most often used by people searching for information who may not yet be familiar with the raw milk community's preferred terminology — it is also the language used on safety warning labels required in states where raw milk is sold.

Other terms that refer to the same thing: "farm-fresh milk," "natural milk," "real milk" (a term used by the Weston A. Price Foundation), and "milk from the cow" in informal usage. All mean unpasteurized.

If you see a product labeled "unpasteurized," it is raw milk. The label is legally required in states where raw milk is sold at retail.

Why People Choose Unpasteurized Milk

People seek out unpasteurized milk for a range of reasons. Understanding these motivations helps explain why demand persists despite safety concerns and legal restrictions.

Nutritional Reasons

Raw milk retains active enzymes that pasteurization deactivates, including lactase (which helps digest lactose) and lipase (which helps digest fats). It also retains a living bacterial community similar to that found in yogurt and kefir — organisms that some consumers believe contribute to digestive health and immune function. Some heat-sensitive vitamins and bioactive proteins are present in higher concentrations than in heavily processed milk, particularly UHT-treated milk.

Many consumers of unpasteurized milk specifically seek out grass-fed, pasture-raised sources, where the animals' diet elevates fat-soluble vitamin content, omega-3 fatty acids, and CLA (conjugated linoleic acid) compared to grain-fed dairy. While these nutritional advantages apply equally to pasteurized milk from the same farms, they are closely associated with the raw milk community because small pasture-based farms are where most raw milk originates.

Digestive Tolerance

A common reason consumers switch to raw milk is that they find it easier to digest than pasteurized milk, particularly if they have mild lactose intolerance or have experienced bloating, gas, or discomfort from conventional dairy. The proposed mechanism is that native lactase enzyme and live bacteria help break down lactose. Clinical research on this is limited but suggestive — a Stanford University pilot study found that participants with self-reported lactose intolerance experienced fewer symptoms with raw milk than with pasteurized milk in a randomized crossover trial.

Taste

Many people who switch to raw milk describe a notable difference in flavor — often creamier, richer, and more complex than pasteurized equivalents. This is influenced by breed (Jersey cows produce higher-fat milk), season, forage, and the absence of homogenization, which in raw milk allows cream to rise naturally. The "cooked" flavor that high-heat processing imparts is absent.

Farming Values and Food Provenance

A significant segment of raw milk consumers are motivated by broader values: supporting small local farms, knowing their food's origin, choosing products that align with regenerative agriculture principles, and maintaining direct producer-consumer relationships. For this group, raw milk is as much a statement about food systems as it is about nutrition.

Traditional and Cultural Practices

Many traditional cheeses, cultured dairy products, and fermentation practices depend on or are enhanced by raw milk. Unpasteurized milk is essential to making certain aged cheeses (in the U.S., raw milk cheeses must be aged at least 60 days before sale). Many home fermenters and food preservationists prefer raw milk for kefir, clabber, and cultured butter.

Legal Status in the US

Unpasteurized milk occupies a complex legal position in the United States. The FDA prohibits its interstate transport and sale — it cannot legally cross state lines for human consumption. This effectively excludes raw milk from national distribution channels and prevents large-scale commercial operations.

Within state borders, raw milk regulation is entirely a state matter. As of 2025:

Retail sales permitted (approximately 13 states): California, Connecticut, Maine, New Hampshire, New Mexico, Pennsylvania, South Carolina, Utah, Washington, and a few others allow raw milk to be sold in licensed retail stores — grocery stores, natural food stores, and farm stands.
Farm-direct sales only (approximately 16 states): Raw milk can be purchased directly from licensed farms but not resold through third-party retailers. Consumers typically drive to the farm or pick up at farmers markets where farm-direct sales are allowed.
Herdshare arrangements (additional states): Some states that prohibit direct raw milk sales allow "herdshare" or "cowshare" agreements where consumers purchase a share of an animal or herd and receive their proportional share of milk as the "owner." This is a legal workaround that exists in several states with restrictive raw milk laws.
Prohibited (approximately 21 states): Raw milk for human consumption is illegal in any form in states including Hawaii, Iowa, Maryland, Nevada, and others.

For current state-by-state details, see our raw milk laws guide.

Safety: What You Need to Know

Unpasteurized milk can harbor pathogens including Salmonella, E. coli O157:H7, Campylobacter, and Listeria. These can cause serious illness, particularly in pregnant women, infants, elderly individuals, and immunocompromised people. The CDC and FDA both advise against consuming raw milk, particularly for these at-risk groups.

The risk is real but highly variable. A well-managed raw milk operation with regular pathogen testing, strict milking hygiene, healthy animals, and rapid cooling can maintain bacterial counts comparable to pasteurized milk standards. The Raw Milk Institute (RAWMI) has documented that RAWMI-listed farms with documented risk management plans have maintained clean safety records. Poor-quality raw milk from inattentive operations presents meaningfully higher risk.

If you choose to consume unpasteurized milk:

Buy from farms that provide current testing data
Keep it refrigerated below 38°F at all times
Consume within 7–10 days of production
Do not serve to infants, pregnant women, or immunocompromised individuals

How to Find Unpasteurized Milk Near You

Finding raw milk requires a bit more effort than picking up a carton at the grocery store, but the directory and community resources available today make it more accessible than it has historically been.

Use the Raw Milk Lookup directory. Search by state and county to find farms, stores, and buying clubs near you. Filter by product type (cow, goat, sheep milk), delivery options, and buying club membership.
Check your state's regulations first. Understanding what format of raw milk access is legal in your state will narrow your search. Our state laws page has current information.
Contact your local Weston A. Price Foundation chapter. The WAPF maintains a network of local chapter leaders who often know the raw milk sources in their region.
Ask at farmers markets. In states with farm-direct sale laws, farmers market vendors are sometimes licensed to sell raw milk on-site or can direct you to farms that do.
Join a herdshare. If your state prohibits direct sales but allows herdshares, this may be your legal access path. Search for herdshares on our directory or via local food co-ops.

FAQ

Is unpasteurized milk safe to drink?

Unpasteurized milk carries a higher risk of foodborne illness than pasteurized milk. The actual risk level depends on the farm's practices, animal health, and handling. Well-managed farms with documented testing protocols present considerably lower risk than operations with poor hygiene. The CDC advises against it, particularly for high-risk groups (pregnant women, children under 5, elderly, immunocompromised).

What does unpasteurized milk taste like?

Most people describe it as richer, creamier, and more flavorful than pasteurized milk, particularly from grass-fed breeds like Jersey or Guernsey. The flavor varies by season, breed, and forage. Since it is typically not homogenized, cream rises naturally, giving it a layered appearance and richer mouthfeel.

Can you buy unpasteurized milk at the grocery store?

In approximately 13 states, yes — licensed raw milk can be sold through retail stores. In other states, it is available only direct from farms or through herdshares. In about 21 states, it is illegal in any form for human consumption. Check our state laws guide for your state.

Is unpasteurized cheese legal?

Yes — with conditions. Federal law requires that raw milk cheeses be aged for a minimum of 60 days before sale, on the theory that aging creates acidity and dehydration that reduce pathogen risk. Many traditional European cheeses (Parmigiano-Reggiano, Gruyère, Manchego, Roquefort) are made from raw or lightly treated milk and are legally imported and sold in the U.S.

Does unpasteurized milk have more calcium?

The calcium content of raw and pasteurized milk is essentially identical — pasteurization does not affect mineral content. An 8-ounce serving of either provides approximately 300 mg of calcium.