What is a characteristic of raw milk that sets it apart from pasteurized milk?

Raw milk is distinguished from pasteurized milk primarily by the fact that it has not undergone heat treatment. Pasteurization is a process that involves heating milk to a specific temperature for a set period to kill harmful bacteria and extend shelf life. Because raw milk has not been subjected to this process, it retains its natural composition, including all the original enzymes, proteins, and beneficial bacteria present in fresh milk.

While some proponents of raw milk argue that it retains more nutrients or beneficial qualities, pasteurized milk is still safe for consumption, which allows it to be widely distributed. It is important to note that the safety of raw milk is a concern due to the potential presence of pathogens, which is why pasteurization is widely used in dairy processing.

The other options may hint at characteristics often discussed in debates about raw versus pasteurized milk, but the defining characteristic that directly distinguishes raw milk is that it has not been heat treated.