Raw milk is dairy milk that is completely fresh and unprocessed. In other words, it is not pasteurized. Raw milk contains a higher level of nutrients, enzymes, and minerals than pasteurized milk.. For example, heat treated milk contains much lower levels of vitamin C and B vitamins. In addition, enzymes in raw milk are destroyed by heat.
These enzymes are necessary to absorb and digest the nutrients in the milk such as lactase to digest lactose and phosphatase to absorb the calcium and other minerals. This is why research has documented greater bone density in humans consuming raw milk compared with pasteurized.
Raw milk is also nonhomogenized, meaning the fat globules are not artificially reduced to smaller size which allows the cream to evenly suspend throughout the milk. This is why raw milk tends to have a creamline at the top. Some cow breeds produce a larger creamline than others. Consumers of raw milk know to gently shake the milk jug to temporarily disperse the cream throughout the milk before pouring a glass.