While it’s tastier raw, though that’s subjective I suppose, no significant amount of nutrients are lost during pasteurization. Most minerals aren’t destroyed by that heat. Bacteria and most viri are destroyed however.
The vitamins lost by pasteurization aren’t that significant that it compares to the chance of contracting salmonella.
Why am I being downvoted for stating something and providing a link to back up what I wrote? It’s not like I posted a bad link. In the previous link, it described how pre-pasteurized milk is categorically different from raw milk intended for direct human consumption. I think it’s interesting to note how preparation for pasteurization can affect the product.
Also this link shows that there are indeed many nutritional benefits not available from pasteurized milk.
I suspect you’re downvoted for stating false information. Even now it seems your supposed evidence is literally from suspicious (to say the least) source.
People following your advice expose themselves and their children to harm if follow your advice. Complaining about a downvote seems rather silly in that context.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4890836/ I’ll quote from this link:
A number of different claims have been made about the possible health benefits that could hypothetically be derived from the consumption of raw milk. Recent scientific reviews by various international groups have concluded that there was no reliable scientific evidence to support any of these suggested health benefits.13–15
During pasteurization, there is no significant change in the nutritional quality of milk.16 Pasteurization does not cause any change in protein quality; minor levels (<7%) of denaturation of whey proteins have been reported due to pasteurization, but protein denaturation has no impact on protein nutritional quality. Pasteurization does not cause any change in the concentrations of minerals; minerals are very heat stable. Pasteurization may cause very minor losses (<10%) of vitamin C, folate (vitamin B9), vitamin B12, vitamin B6, and thiamine (vitamin B1). Of these vitamins, milk is an excellent source of only vitamin B12; milk has only low concentrations of most of the vitamins listed previously, which might show some minor losses on pasteurization. Pasteurization does not change the concentration of riboflavin (B2) (which is very heat stable) or fat-soluble vitamins like vitamin A or E.15 Other factors like type of packaging material, light exposure, and storage time/temperature have much larger impacts on vitamin losses in milk. Feed (like pasture grazing) can greatly influence milk composition, and sometimes proponents of raw milk confuse feed-related changes in milk composition with those caused directly by pasteurization. Other milk-processing approaches, like ultra-pasteurization and ultra-high temperature, have only a minor impact on the nutritional quality of milk
