Raw milk is delicious but deadly. RFKennedy Jr.

[FreeState]

13. Does it?

I havent seen any science that backs that up - in fact I have seen the opposite (not when testing this its important to get the milk from the same dairy etc.) It's all marketing and perception.

https://digitalcommons.calpoly.edu/dscisp/33/

The resulting data indicated a significant preference in pasteurized milk cheese over raw milk cheese and a difference in taste as indicated by the triangle test. In conclusion, on the basis of purely sensory attributes, Valley Ford Cheese Company would not suffer a business setback by the conversion of raw milk cheese production to pasteurized milk cheese production and should consider this change.

https://www.mdpi.com/2624-862X/4/1/16

The higher accumulation of FFA in raw-milk cheeses at the end of ripening indicates a higher intensity of lipolysis in these cheeses. However, there were no significant differences in the sensory evaluation of raw and pasteurized milk cheeses. Therefore, pasteurization of the milk does not entail any significant changes to Valdeón cheese, and provides hygienic and sanitary guarantees and greater technological control of the process.

https://www.scielo.br/j/cta/a/TnLZF8jHhRZVVkQNpN5XXjd/?lang=en

In summary, our study assessing the effect of pasteurization on yield of cow’s and goat’s cheese reveals that using pasteurized milk increases yield through an increased moisture content of the cheese. Moreover, goat milk produces higher cheese yield than cow milk, showing higher protein and fat content. These results are of primary important for local and region milk and cheese industry, particularly for goat whose cheese production has received more local attention in recent years. These results show the importance of the techniques used in the dairy industry, in particular, the heat treatment. Raw milk pasteurization has not only a positive effect on cheese yield but also protects consumer following the elimination of pathogenic flora. It can also increase more profits for the farmers following milk transformation and cheese yield increasing.

https://pmc.ncbi.nlm.nih.gov/articles/PMC8498079/

The obtained results showed that the heat treatment of cheese milk significantly reduces bacteria counts and eliminates pathogen bacteria together with many other bacteria. According to the results of sensory evaluation, the raw milk cheese has a better flavor and, also overall acceptance than pasteurized milk cheese. Because E. coli was detected in some samples after 60 days, it is suggested that 60 days is not sufficient to vanish pathogen microflora in raw milk cheese. Therefore, pasteurization of cheese milk is mandatory to ensure its safety. It is also possible to add lactic bacteria to develop and enhance a pleasant Lighvan cheese flavor in the pasteurized cheese.