Unpasteurised milk is healthier

False. Unpasteurised milk can be hazardous. Milk is pasteurised by heating, which destroys disease-causing microorganisms and extends the shelf-life of the milk.

Most of the vitamin C and some of the thiamin and riboflavin are lost in this process. Raw milk only contains a small amount of vitamin C to start with, so the loss of most of this during pasteurisation is not nutritionally significant. The loss of these nutrients during pasteurisation is a small price to pay for reducing milk-borne disease.