[underlipton]

My understanding is that pasteurization denatures enzymes that would otherwise make the milk easier to digest. Which is true.

The problem is that the stringent production standards that would be required to make raw milk "safe" are incompatible with factory production and the profit motive. Unless you're personally vetting the sterilization of everything the milk comes into contact with and its immediate cooling to a temperature non-conducive to bacterial overgrowth, you probably shouldn't drink it.