Does raw milk taste better?

[mainer]

I had never in my 60 years tasted raw milk. I believe there are enough cases of bacterial contamination to make it a risky proposition for certain segments of the population, and I didn't want to take a chance. But my son is into organic foods and he kept telling me how much better it tastes.

So last night, he talked me into conducting a blind taste test.

He poured chilled whole milk into three identical glasses. He didn't tell me which was which, and my eyes were covered, so I couldn't see the samples. I took a few sips from each. Immediately I noticed that # 1 was sweeter than #2. And #3 was both sweeter and creamier. He asked me which one I preferred. i told him definitely #3, the sweet and creamy one.

"Congratulations, Mom", he says. "You chose the raw milk from 100% grass-fed cows."
Sample #1, which was sweet but not as creamy, was raw whole milk from grain-fed cows.
And sample #2, which I pronounced bland, was regular pasteurized whole milk from the grocery store.

Is raw milk worth the risk? You decide. Personally, I wouldn't give it to pregnant women or young kids. But there is absolutely no question that raw milk from grass-fed cows tastes amazing.

[Major Nikon]

1. Pasteurized milk has been cooked

There are two methods currently in widespread use for pasteurizing milk. One uses lower temperatures(161F) for a longer period of time, and the other uses higher temperatures(280F) for a shorter period of time. Both methods denature (cook) the milk proteins which will change the taste and texture of milk as does homogenization.

The risk of unpasteurized milk has been greatly over-hyped and is largely the product of scare tactics by large milk producers who are afraid of smaller and more specialized raw milk producers gaining market share. A hundred years ago when milk cows were fed substandard diets and kept under very unsanitary conditions, pasteurization was very important. This is not the case today. Millions of people all over the world drink unpasteurized milk on a daily basis. Very few get sick.

[mainer]

2. I'm still uncertain about the risks, but it does seem 100% grass-fed is lower risk

because the cows don't harbor as many pathogenic gut bacteria.

Unfortunately, it's really, really hard to find 100% grass-fed milk.

[elleng]

3. Saw Andrew Zimmern (Bizarre Foods) testing similarly, yesterday,

in Wisconsin. I think his conclusion was same as yours.

[mainer]

4. Glad Zimmern agrees with me!

I'm a skeptic about most things, but this blind taste test really blew me away, the differences were so startling.

[elleng]

5. and then he tasted butter made with it,

and was 'ecstatic!' Well, you know, he often/usually sounds that way, but I do think his reactions to food experiences are genuine.

As to milk, I just don't like to drink it, never have. OK w cereal, and a must in coffee, but straight? No thanks!

[lastlib]

6. I grew up on raw milk....

My family milked cows for over seventy-five years, so I didn't get much of the pasteurized stuff except at school for lunch until I was about forty. Even now, I'm not much of a fan of store milk, especially the watered-down 2% cr@pola (you can get that sh*t out of any faucet in any large city...). Given the choice, I wouldn't drink anything BUT the whole milk. Risk? If the cow is healthy, and you strain it and chill it, there really isn't any.

[applegrove]

7. I spent time on a farm when I was a kid. Yes raw, fresh milk is w o n d e r f u l!

[raptor_rider]

8. My in laws had dexter cows

And the milk from them was great!! Pure grass fed, no pesticides. They are both naturopathic drs and herbalists. Believe in raw foods and organic foods. After my milk dried up, no formula for them, just raw milk. Unfortunately, they moved to Belieze, and do not have access around my area anymore. My boys are very healthy!
The milk was sweet tasting. It was the type of feed they gave them also.