The aim of this study is to evaluate the risks and benefits related to the consumption of raw cow milk in Belgium, and to evaluate the effect of heat treatments of milk on these risks and benefits, considering the microbiological as well as the (bio)chemical and the nutritional aspects. From a microbiological point of view, the consumption of raw milk is considered as a risk product for a human food-borne infection. In this advice it was demonstrated that when consuming raw milk the exposure to microbiological hazards is real and that this has resulted several times in food-borne infections. Heat treatment (pasteurization, boiling, but UHT treatment in particular) is an historically and scientifically proven, efficient method for guaranteeing the microbiological safety of milk without affecting significantly the nutritional value of milk. When purchasing raw milk, the Scientific Committee recommends that the raw milk is heated just at boiling point before consumption. ; BE; fr; secretariaat.scicom@favv-afsca.be