Joseph Mercola, DO, osteopathic physician and author, in an Apr. 16, 2016 article for titled "Raw Milk and Cheese Are Undergoing a Renaissance as Artisanal Foods Rise in Popularity," wrote:

“[Pasteurizing milk] destroys enzymes, diminishes vitamins, denatures fragile milk proteins, destroys vitamin B12 and vitamin B6, kills beneficial bacteria, and promotes the growth of pathogens.

Meanwhile, raw milk contains:

  • Healthy bacteria that are beneficial for your gastrointestinal tract
  • More than 60 digestive enzymes, growth factors, and immunoglobulins (antibodies). These enzymes are destroyed during pasteurization, making pasteurized milk harder to digest
  • Phosphatase, an enzyme that aids and assists in the absorption of calcium in your bones…
  • Beneficial raw fats, amino acids, and proteins in a highly bioavailable form, all 100 percent digestible
  • Vitamins (A, B, C, D, E, and K) in highly bioavailable forms. Also has a balanced blend of minerals (calcium, magnesium, phosphorus, and iron) whose absorption is enhanced by live lactobacilli.”
Apr. 16, 2016