Having worked in food and beverage for quite some time, I learned that drinking milk without pasteurization is like eating raw pork. You will be fine until you aren't.
You lose vitamins when l you cook food - this is a fact. But who is going to eat raw pork or chicken to ensure that every mineral is preserved rather than cooking it to make it safe to eat?
The wild thing is pasteurization isn't invasive at all. It's just running the milk containers through a water bath. That is it. Hot Water over the bottle.
If one wants to reduce their chances of issues and still get the most out of dairy,; consume grass fed, non-homogenized milk.
Non-homogenized isn't easy to find but that to me is the larger area of concern than pasteurization; which is of no concern.
Homogenization takes the milk from every cow in the system and mixes it together- this can be 1000's of cows. Then it is pasteurized. When you have hundreds of cows, it is easier to spread illness or have whole lots of milk contaminated from a single cow.
In non homogenized milk you are ingesting the milk of one cow, or stable at most.
I just get whole milk, grass fed, and I don't worry about homogenization - it's too hard to find and very expensive. Corn fed, rBGH (bovine growth hormone) and antibiotic injected, industrial farm cow's milk is what I try to avoid. The milkfat is removed (and added back as an adjunct for whole or 2%), now with the sugars concentrated and water. Essentially turning milk into a sugar drink. Don't get me started on skim either. Overly processed, all the minerals are gone, as they are mostly found in the fat, and it has basically the same (15 g) sugar content as regular whole milk. So none of the benefit with twice the processing!