There are several aspects of the topic why the raw milk is healthier than pasteurised one. And it is not only its not only the microbiology.

A couple of examples. One of them is albumins, another one is the structure of drops of fat. The later ones are destroyed when milk goes through a centrifuge, a process needed to normalise fat levels in milk.

To cut it short - initially - all fat is removed and to get desirable level of fat, in the milk on shelves at your local shop, the cream is added back in the amount to make, let’s say 2% of fat.

Drops of fat are broken in the process and digesting that fat is much more difficult. If someone is interested in how a drop of milk is build, I am sure that there are relevant online resources.

Nature designed milk in purposeful way. We always through any food processing are making food less nutritious and often unhealthy.