Raw milk is often touted for its health benefits, including higher levels of vitamins, minerals, and enzymes that can be destroyed during pasteurization.

Raw milk supports better digestion due to the presence of natural enzymes like lactase, which can help lactose-intolerant individuals.

It also contains beneficial bacteria that can enhance gut health and boost the immune system.

Homogenization, a process where milk is forced through small openings under high pressure to break down fat molecules and create a uniform consistency, is another step in milk processing.

This process alters the structure of fat molecules, which some believe impacts the nutritional quality and digestibility of milk.

Raw milk avoids both pasteurization and homogenization, retaining its natural separation of cream and milk, and preserving its original nutritional profile. Pasteurization and homogenization reduces some nutritional content and alter the milk's natural state.

It’s the difference between cold pressed juices and the fake orange juice that has been heated millions of times and the manufacture re-adds vitamin C because the processs killed off its natural vitamin C