Pasteurization it meaningless. It does not remain sterile and even if it did, it does not stay sterile. It can have bacteria counts as high as any unpasteurized milk.
Someone can technically pasteurize milk properly, have it meet the criteria for being safe at that moment, and who knows what happens to it from then on. There are no guarantees.
Instead with exposure to normal bacteria and so on your milk sours and becomes an outstanding additive for homemade biscuits and breads. Unless you drip the juice of a salmonella-infected chicken in it and drink it without heating it back up again... then all bets are off.
Meaningless? Good grief, that's just absurd.
Regular pasteurization does not sterilize milk. Regular pasteurization isn't even hot enough to kill all the organisms in milk -- only the bad ones. That's why it will turn sour. Ultra-pateurization sterilizes milk and is why those creamers you get at 7-11 don't have to be refrigerated.
It can have bacteria counts as high as any unpasteurized milk.
Pasteurized milk that is refrigerated and not past date will not have the same kind of bacteria, or the same counts, as raw milk. That's ludicrous.
have it meet the criteria for being safe at that moment, and who knows what happens to it from then on. There are no guarantees.
You like stating the obvious. If you leave a gallon of milk outside in the sun for several hours during the summer there's no telling what might grow in it. That applies to a lot of food products. However, that's not what we're talking about, is it? No one can argue the fact that pasteurized milk is safer than raw milk and no one can prove that raw milk is any more nutritious than pasteurized milk. That being the case, why would you subject your children to the risk, knowing the results can be horrific, when they'll readily drink either product?