Raw Milk vs Boiled Milk: Which one to consume

Milk is a powerhouse of nutrition. It is a rich source of essential nutrients including calcium, protein, vitamin D, and B vitamins, which are vital for bone health, muscle function, and overall growth. Consumed in various forms such as fresh, boiled, or fermented, milk plays a central role in culinary traditions and is the base for many dairy products like yogurt, cheese, and butter. But, the most common question that revolves around the nutrition of milk is, whether to consume it raw or boiled. Let us explore.

It is said to contain more natural enzymes, vitamins (like B2, B12, and C), and beneficial bacteria (probiotics) that may get destroyed by heat. Also , it is said that raw milk is easier to digest due to enzymes like lactase which help break down lactose.

It can carry harmful pathogens like E. coli, Salmonella, and Listeria — especially dangerous for children, pregnant women, and the elderly. Also, the shelf life of raw milk is less as compared to boiled milk, as it spoils faster without pasteurization.

Boiling the milk destroys most bacteria and pathogens, making milk safer to consume. Boiled milk stays fresh for a longer duration when refrigerated and it is recommended by health organizations like the WHO and FDA too.

Due to heat, it may destroy some vitamins and enzymes and boiled milk may taste slightly different and lose some of its freshness.

As per a study by the National Library of Medicine, boiling milk can lead to reductions in certain vitamins. Studies indicate that boiling may decrease levels of vitamins B1, B2, B12, C, and folate, with reductions ranging from 10% to 36%. However, milk remains a significant source of these nutrients post-boiling. Interestingly, vitamin A levels may increase slightly with heat treatment. Another study by the NLM states that heat treatment can denature certain milk proteins, potentially affecting their digestibility and allergenic properties. For instance, boiling may alter beta-lactoglobulin, a major whey protein, which could influence its antigenicity. And the study titled Consumption of unprocessed cow's milk protects infants from common respiratory infections by the National Library of Medicine states that the consumption of raw cow's milk is associated with a reduced risk of respiratory infections, otitis, and fever. Boiled farm milk shows similar but less pronounced effects. These benefits are thought to be due to heat-sensitive components in raw milk that may support immune development.

As per experts, if the milk is coming from a reliable source or farm, then raw milk can be considered as an option. However, boiled milk is the better choice for general consumption due to the reduced risk of foodborne illness.

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