http://media.soundmedicine.org/segments/032413_2.mp3
According to Michael Shutz, Ph.D., people who drink raw milk typically do it because of the differences in flavor and texture, which is contributed to butterfat levels in excess of 4 percent. However, there are risks. Pasteurization renders pathogenic bacteria harmless, while homogenization breaks down fat globules so that fat is evenly dispersed.