While many believe that milk must be pasteurized before it can be safely consumed, it's worth remembering that raw milk was consumed for eons before the invention of pasteurization.
It's also important to realize that pasteurization is only really required for certain kinds of milk; specifically that from cows raised in crowded and unsanitary conditions, which is what you find in confined animal feeding operations (CAFOs). It really needs to be pasture-raised, NOT pasteurized.
Organically raised cows that are allowed to roam free on pasture where they can graze for their natural food source produce very different milk. Their living conditions promote and maintain their health and optimize their milk in terms of the nutrients and beneficial bacteria it contains.
The Case Against Pasteurization
Pasteurization destroys enzymes, diminishes vitamins, damages milk proteins, destroys vitamin B12 and vitamin B6, kills beneficial bacteria, and actually promotes the growth of disease-causing pathogens.