Oh, C'mon now. This is why you say things like:
Pasteurization is so-called safety, the easy way: kill all organisms in the milk If pasteurization killed all the organisms in the milk, the milk wouldn't spoil, but it does. So you're wrong.
Then you say something like: instead of handling the cows and milk properly.
How does handling milk "properly" eliminate the many dangerous pathogens that enter the milk from inside the cow? No amount of "proper" handling can eliminate that risk. Clearly, you have no experience with the dairy industry.
Then you continue by saying Americans now are missing out on the biggest health benefit in the milk, the organisms.
Exactly what organisms are not present in pasteurized milk milk, that are present in raw milk, and result in such a loss of health benefits?
This is just some of the overwhelming amount of misinformation in your post. Then you have guys like free me come along and give your trailer load of nonsense a thumbs up.
It's no wonder you guys believe what you do.
If pasteurization killed all the organisms in the milk, the milk wouldn't spoil, but it does. So you're wrong.
First, I was wrong from a technical point of view, in that literally all microorganisms are not killed in the process. What I meant, which I think one could reasonably glean from the context, is that the heating process does not discriminate in which microorganisms it kills.
Incidentally, if the milk had nothing alive in it, it would still be subject to microorganisms that come into contact with it jumping in an making a home for themselves (such as in equipment or after being exposed to the air), so it most assuredly would eventually spoil unless it was kept in a 100% sealed, sterile container.
I'm not sure if you acknowledge that the milk naturally has some microorganisms in it that are "good" organisms, i.e., they do not make a person sick and they go right into the human gut and help it to function.
In that regard, I'm not sure if you acknowledge the existence of gut flora in humans.
How does handling milk "properly" eliminate the many dangerous pathogens that enter the milk from inside the cow?
It wouldn't. But the specifics of the farming operation, monitoring, testing, etc., of the cows would the best way to keep the cows healthy and producing safe milk. One key factor is grass vs. grain fed, and grain feed combined with feed lots is posing an increasingly serious public health threat that large farming operations and their feed and equipment vendors do not want to deal with. A tiny summary of that is presented in one of my earlier links, but the reader will have to research this on their own, carefully wading through information presented from biased points of view on both sides as well as that which is less partial. The other link was to a raw milk producer's site, and it detailed the lengths they go to to ensure pathogens do not wind up in their product.
Exactly what organisms are not present in pasteurized milk milk, that are present in raw milk, and result in such a loss of health benefits?
My links discussed farming practices and the organisms, in much more detail than I can, since this is not my field. Please read through what I linked to in its entirety.
Here are two more links:
http://www.realmilk.com/safety/those-pathogens-what-you-should-know/
http://www.ars.usda.gov/research/publications/publications.htm?seq_no_115=261615