in recent years, there has been some consumer interest in raw milk products, due to perceived health benefits. advocates of raw milk maintain, correctly, that some components survive in milk that has not been pasteurized. specifically, raw milk contains immunoglobulins and the enzymes lipase and phosphatase, which are inactivated by heat. raw milk also contains vitamin b6 of which up to 20% may be lost on heat treatment. it is also claimed to contain beneficial bacteria which aid digestion and boost immunity.