Research has been done at UC Davis where they added pathogens as such as E. Coli, salmonella, camphylobacter and listeria to raw milk and noted that these pathogens could not survive in it. On the other hand, when you add these pathogens to pasteurized milk, they will proliferate. In other words, the pasteurized milk has no "immune system". The lactic acid, lactic acid bacteria, enzymes, lactoperoxidase and lactoferrin in raw milk are all beneficial. In fact, the FDA just approved lactoferrin as a spray to control pathogens in slaughterhouses because antibiotics and antiseptics are not working. Lactoferrin in milk is safe and effective in fighting pathogens.
It is another GREAT reason to drink raw milk, do not you think?