United States raw milk debate concluded that "raw milk poses a realistic health threat due to a possible contamination with human pathogens. It is therefore strongly recommended that milk should be heated before consumption. With the exception of an altered organoleptic [flavor] profile, heating (in particularly ultra high temperature and similar treatments) will not substantially change the nutritional value of raw milk or other benefits associated with raw milk consumption." Pasteurization opponents say that raw milk contains bacteria beneficial to the human digestive system, but pasteurization is not selective and affects all bacteria whether beneficial or infectious. These bacteria include species considered to be probiotics,
Milk via ultra filtration, which removes smaller molecules such as lactose and water while leaving calcium and proteins behind. Milk produced via these methods has a lower sugar content than regular milk. In areas where the cattle (and often the people) live indoors, commercially sold milk commonly has vitamin D added to it to make up for lack of exposure to UVB radiation. Reduced-fat milks often have added vitamin A palmitate to compensate for the loss of the vitamin during fat removal; in the United States this results in reduced fat milks having a higher vitamin A content than whole milk.