I've heard a few people mention the lack of vitamins in pasteurized milk. I get that heat could destroy some chemicals, so that sort of makes sense, but isn't most milk fortified? I'm not sure it's a huge deal. I don't really care that the vitamin A in my cheese didn't come out of the cow, personally.

I do care that it won't give me food poisoning though, that's a lot higher up the list of concerns than vitamin provenance.

It is broadly accepted that pasteurized milk is lower in vitamin C, but there generally isn't much in dairy products to begin with. There are also reportedly small reductions in vitamins B2 (riboflavin), B12 and E, and folate. However, no reputable nutritional authority has identified these reductions as being physiologically significant.

More controversial assertions circulate around protein and enzyme content, but studies have failed to find anything making raw milk more "digestible" or causing any detectable contribution to immunity or allergy. The FDA has an extensive discussion on this: https://www.fda.gov/food/buy-store-serve-safe-food/raw-milk-...