# FDA and Raw milk **URL:** \ **Category:** In My Humble Opinion\ **Created:** [September 14, 2016, 5:17pm UTC](https://boards.straightdope.com/t/fda-and-raw-milk/765944 "2016-09-14T17:17:49Z")\ **Posts on this page:** 12\ **Page:** 5
**Author:** ![x-ray\_vision](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/x-ray_vision/32/351_2.png) [@x-ray\_vision](https://boards.straightdope.com/u/x-ray_vision)\ **Post date:** [March 12, 2017, 2:07pm UTC](https://boards.straightdope.com/t/fda-and-raw-milk/765944/81 "2017-03-12T14:07:18Z")
> [@needscoffee](#): > > Small point: there is _most definitely_ a difference in taste between raw milk and pasteurized milk not attributable to differences in butterfat content. You’re putting all pasteurized milk in the same basket here. Are you talking about UHT milk? I wasn’t referring to milk that can keep for nine months. The milk that is typically bought in the U.S. is heated to about 160° for a little more than 15 seconds. I have never heard anyone I know claim that typical supermarket milk tastes cooked, even my picky foodie friends, but I have heard them say that about UHT milk. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [March 13, 2017, 3:47am UTC](https://boards.straightdope.com/t/fda-and-raw-milk/765944/82 "2017-03-13T03:47:11Z")
> [@needscoffee](#): > > Small point: there is _most definitely_ a difference in taste between raw milk and pasteurized milk not attributable to differences in butterfat content. Tasting them side by side, the pasteurized milk has a distinct cooked-milk taste, such as you find in boiled milk. Raw milk does not. Part of the reason raw milk tastes “creamier”, irrespective of butterfat content, is because of the lack of competing flavors from the cooked-milk taste. And raw cream…sigh. Pathogen-laced food of the gods. I can only reminisce to the days before I knew about the risks… > [@x-ray\_vision](#): > > You’re putting all pasteurized milk in the same basket here. Are you talking about UHT milk? I wasn’t referring to milk that can keep for nine months. The milk that is typically bought in the U.S. is heated to about 160° for a little more than 15 seconds. I have never heard anyone I know claim that typical supermarket milk tastes cooked, even my picky foodie friends, but I have heard them say that about UHT milk. No, I’m not talking about UHT milk, I’m referring to typical supermarket milk. I can’t help it if your picky foodie friends don’t taste it. Have them drink the two side by side. 160°F is roughly the temperature at which eggs cook. Do you question people who taste a difference between raw and cooked eggs? Raw or well-done beef? Supermarket milk has a slight scalded flavor that is not present in raw milk. ---
**Author:** ![x-ray\_vision](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/x-ray_vision/32/351_2.png) [@x-ray\_vision](https://boards.straightdope.com/u/x-ray_vision)\ **Post date:** [March 13, 2017, 4:35am UTC](https://boards.straightdope.com/t/fda-and-raw-milk/765944/83 "2017-03-13T04:35:30Z")
> [@needscoffee](#): > > 160°F is roughly the temperature at which eggs cook. Do you question people who taste a difference between raw and cooked eggs? Try cooking them at that temperature in 15 seconds. However, irrelevant to what happens to milk. > [@](#): > > Supermarket milk has a slight scalded flavor that is not present in raw milk. Strange that I and everyone I know can’t taste it. I’m sure all the raw milk advocates that deny it’s dangers can, though. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [March 13, 2017, 6:18am UTC](https://boards.straightdope.com/t/fda-and-raw-milk/765944/84 "2017-03-13T06:18:25Z")
> [@x-ray\_vision](#): > > Try cooking them at that temperature in 15 seconds. However, irrelevant to what happens to milk. > > Strange that I and everyone I know can’t taste it. I’m sure all the raw milk advocates that deny it’s dangers can, though. Put your hand in 160°F water for 15 seconds. Tell me if you notice any changes. ---
**Author:** ![Melbourne](https://avatars.discourse-cdn.com/v4/letter/m/b5e925/32.png) [@Melbourne](https://boards.straightdope.com/u/Melbourne)\ **Post date:** [March 13, 2017, 9:01am UTC](https://boards.straightdope.com/t/fda-and-raw-milk/765944/85 "2017-03-13T09:01:52Z")
> [@Nava](#): > > Lactase pills aren’t 100% lactase and lactase doesn’t get absorbed. The process by which the pills get digested releases the lactase, the lactase then does its job within the small intesting before getting broken down. > > People who wish to correct others on how the digestive tract works should become acquainted with the subject first. I, Melbourne, was responding to an overstated posting. I illuminated the point in the posting that lacked clarity. I did not make any further claim. I did not make any insulting remarks. I invite you to go back read the thread, identify any part of my posting that was incorrect or insulting, retract, and apologise. Or not, as you think fit. ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [March 13, 2017, 10:40am UTC](https://boards.straightdope.com/t/fda-and-raw-milk/765944/87 "2017-03-13T10:40:00Z")
> [@Surreal](#): > > Raw oysters are actually much riskier than raw dairy. 😕 Oysters aren’t even made out of food. One might as well speak of raw machine screws. ---
**Author:** ![Doctor\_Jackson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/doctor_jackson/32/32_2.png) [@Doctor\_Jackson](https://boards.straightdope.com/u/Doctor_Jackson)\ **Post date:** [March 13, 2017, 4:33pm UTC](https://boards.straightdope.com/t/fda-and-raw-milk/765944/88 "2017-03-13T16:33:31Z")
I guess I’m the only one craving a double raw oyster milkshake, then? ---
**Author:** ![bobtimusprime](https://avatars.discourse-cdn.com/v4/letter/b/94ad74/32.png) [@bobtimusprime](https://boards.straightdope.com/u/bobtimusprime)\ **Post date:** [March 13, 2017, 5:27pm UTC](https://boards.straightdope.com/t/fda-and-raw-milk/765944/89 "2017-03-13T17:27:59Z")
> [@x-ray\_vision](#): > > Try cooking them at that temperature in 15 seconds. However, irrelevant to what happens to milk. > Strange that I and everyone I know can’t taste it. I’m sure all the raw milk advocates that deny it’s dangers can, though. I can attest to the fact that milk pasteurized vs unpasteurized does taste different. We have a small farm and have sampled raw and pasteurized from the same animal or from a mix of several animals and it does taste different. This isn’t just a matter of knowing it was pasteurized and expecting it to taste different, either. Pasteurized and unpasteurized both go in the fridge and there have been times when I will grab a container I thought was pasteurized but realize it’s not as soon as I taste it. I’ll ask my wife, “I thought the milk in the big container pasteurized?” and she’ll respond, “No, it’s the other container.” This isn’t UHT pasteurization, either. It’s milk heated to 160-165 then immediately immersed in an ice bath. The taste is even more pronounced if you let it go any time at all from when the buzzer lets you know it’s done pasteurizing and you get it in the ice bath. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [March 13, 2017, 5:32pm UTC](https://boards.straightdope.com/t/fda-and-raw-milk/765944/90 "2017-03-13T17:32:53Z")
The point isnt whether or not you can detect a small difference, but the difference isnt great, and not as great as the milk from grass range vs fed cows or homogenized vs cream on top or many other differences. ---
**Author:** ![bobtimusprime](https://avatars.discourse-cdn.com/v4/letter/b/94ad74/32.png) [@bobtimusprime](https://boards.straightdope.com/u/bobtimusprime)\ **Post date:** [March 13, 2017, 5:36pm UTC](https://boards.straightdope.com/t/fda-and-raw-milk/765944/91 "2017-03-13T17:36:23Z")
No, I believe you are mistaken. The comment I was replying to was that there is no difference, not a matter of degree. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [March 16, 2017, 1:11am UTC](https://boards.straightdope.com/t/fda-and-raw-milk/765944/92 "2017-03-16T01:11:39Z")
I have never had the opportunity to taste the same milk pasteurized and raw. I’d be shocked if they didn’t taste different, though. ---
**Author:** ![ftg](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ftg/32/2801_2.png) [@ftg](https://boards.straightdope.com/u/ftg)\ **Post date:** [March 16, 2017, 12:14pm UTC](https://boards.straightdope.com/t/fda-and-raw-milk/765944/93 "2017-03-16T12:14:46Z")
I’ve drink raw milk many times as a kid. Lots of relatives in the dairy business. Ignoring raw warm milk, which is just hideous: Yeah, the raw milk tastes different. Different bad. Definitely an off taste. The idea that somehow the “destruction” of nutrients makes things taste worse is a double fallacy. Milk that isn’t going to kill you is better for you than milk that could. The supposed differences in nutrition are negligible. [Previous page](https://boards.straightdope.com/t/fda-and-raw-milk/765944.md?page=4)