“Whole milk is what is called a complete food, because each ingredient plays its part. Without the fat, you can’t digest the protein or absorb the calcium. The body needs saturated fat in particular (monounsaturated and polyunsaturated fat can’t do the job) to take in the calcium that makes bones strong. Milk fat also contains glycosphingolipids, which are fats that encourage cell metabolism and growth and fight gastrointestinal infections.”

Also:

“Raw milk contains important heat-sensitive enzymes [i.e. that are diminished with pasturization]:

LACTASE to absorb and digest the milk sugar lactose
LIPASE to absorb and digest milk fats
PHOSPHATASE to absorb calcium, which allows for digestion of lactose.

Other Benefits of Raw Milk

Raw milk has beneficial bacteria, including lactic acids, which live in the intestines, aid digestion, boost immunity, and may eliminate dangerous bacteria.
Raw milk makes superior cheese, with more healthy bacteria and complex flavor.
Raw cream contains a cortisone-like agent, which combats arthritis.
Raw butter contains the anti-arthritic agent myristoleic acid.”

(an aside: I, personally, would like to be able to make the decision as to whether I to buy want raw or pasturized milk. How is this any greater risk than that of buying produce or meat in the grocery store contaminated with e-coli?)

So, as with the propensity to lump all fats that are saturated into the same basket and classify them as bad, whether they are trans fat or animal-based, so milk is viewed as bad in spite of the many factors that influence the affect that it can have on the human body. A little perspective here, please.