article_snippet: Raw milk has not been pasteurised by heat treatment.  
article_snippet: Raw milk has not been pasteurised by heat treatment.
article_snippet: All fresh milk sold in the high street is pasteurised – heated to 72C (162F) for 25 seconds.
article_snippet: Untreated raw milk is thicker with a distinctive creamy taste.
article_snippet: Advocates of the product argue that pasteurisation removes important nutrients, such as folic acid.
article_snippet: Pasteurisation involves heating milk to destroy microbes in the milk supply from fecal contamination, dairy operations, cow udders, or other sources.
article_snippet: Treated milk is hermetically sealed to prevent recontamination.
article_snippet: Untreated raw milk is thicker with a distinctive creamy taste.
highlights_snippet: Advocates of raw milk say pasteurisation removes important nutrients .
  