"The FDA has highlighted studies finding that pasteurization does not negatively affect the nutritional value of milk. Still, advocates of raw milk continue to claim, without evidence, that raw dairy has benefits." Well, perhaps it has taste benefits?
There's almost no discernible difference between unhomogenized pasteurized milk and raw milk, both tasted directly and in the final cheese. As a working chef* I had to be taught to detect the difference, and now that I'm not doing it regularly I doubt I even could. * at the time at a michelin star restaurant, not to brag but because the finesse of my palate is directly relevant and likely to be called into question.
we have in the past made cheese for illegal exporters of cheese, and they require it be made of unpausterized milk. Apparently, they can't get enough unpausterized cheese in their country, so they habe to smuggle it. They can't disclose neither the cheese origin nor its nature; the consumers do taste tje difference.
Similarly, my father prefers the taste of unpausterized milk cuajada (non compact cheese) He says pausterized milk loses most of its flavor.
For the record. I prefer pausterized milk; I also notice the difference.