Even ignoring the fact that the safety risks vastly outweigh the benefits listed on that website,
1) if you want dairy with lactase-producing bacteria, that already exists, it's called 'yogurt'
2) the fact that proteins are 'damaged' by pasteurization is irrelevant, because they're going to be even more damaged (in fact, completely broken down) by your stomach
3) Heating fat does not generally change whether it's 'healthy' or not, since it doesn't alter whether it has a saturated or unsaturated molecular structure
4) Essential fatty acids such as EPA are only oxidized in the presence of prolonged heating, not the flash heating used in pasteurization
3) The presence of bovine IgG and IgA antibodies is also irrelevant, since they use a different absorption pathway than the one found in humans (also, a good chunk of the antibodies in human breast milk is IgM, anyway)
4) Heat makes phosphorus more bioavailable, generally speaking, not less. Calcium bioavailability, meanwhile, is largely uneffected by heating.
Even ignoring the fact that the safety risks vastly outweigh the benefits listed on that website,
1) if you want dairy with lactase-producing bacteria, that already exists, it's called 'yogurt' 2) the fact that proteins are 'damaged' by pasteurization is irrelevant, because they're going to be even more damaged (in fact, completely broken down) by your stomach 3) Heating fat does not generally change whether it's 'healthy' or not, since it doesn't alter whether it has a saturated or unsaturated molecular structure 4) Essential fatty acids such as EPA are only oxidized in the presence of prolonged heating, not the flash heating used in pasteurization 3) The presence of bovine IgG and IgA antibodies is also irrelevant, since they use a different absorption pathway than the one found in humans (also, a good chunk of the antibodies in human breast milk is IgM, anyway) 4) Heat makes phosphorus more bioavailable, generally speaking, not less. Calcium bioavailability, meanwhile, is largely uneffected by heating.