  54181/ > a systematic review and meta-analysis of the effects of pasteurization on milk vitamins, and evidence for raw milk consumption and other health-related outcomes > the effect of pasteurization on milk's nutritive value was minimal because many of these vitamins are naturally found in relatively low levels. however, milk is an important dietary source of vitamin b2, and the impact of heat treatment should be further considered   87720/ > fat content and fatty acid composition of fresh, pasteurized, or sterilized human milk > the fatty acid composition of 10 saturated, 10 monounsaturated, and 10 polyunsaturated fatty acids of both the n6 and n3 series was not affected by pasteurization. in sterilized milk there was a slight decrease of linoleic acid (c18:2n6; -0.7% vs. fresh; p = 0.006) and arachidonic acid (c20:4n6; -2.5%; p = 0.045). pasteurization and sterilization do not affect total fat content of human milk, but sterilization may reduce available fat content by > 10%. fatty acid composition of human milk is not changed by pasteurization, but is slightly changed by sterilization. so i'll ask again. what nutrient is it you drink raw milk for? what nutrient loss in "per 100 grams" makes raw milk worth it your sources doesn't seem to support your claim but if i've missed it then you could always quote the text that does
Denmark