Ok, I confess I used to drink them raw all the time (still blended - I ain't Rocky) for years and nothing awful ever happened... if you don't count occasional gas from overconsumption.
I've changed my mind these days tho and since I'm blending it, it just needs a bit more water to smooth it out and it's all the same.
The article that Princess L posted about bioavailability of cooked vs. raw was a factor in moving to cooked whites too.
The thing that spooks me about whey is that I don't know for sure what's in there. Is there really 30g of full-amino protein per serving? I can't say for sure one way or the other so maybe there is, but it's a given that supp companies have a history of being full of shit. Humans (and bodybuilders) were eating eggs and getting good results long before whey powder came along. The thing I like about a carton of egg whites is that when I cook it, I KNOW I've got egg whites. No doubts, no aspartame, just protein.