I generally side with the scientists, and they say raw milk has no benefits in comparison to pasteurized milk, nor does it cure anything. But, it HAS to taste different. Even though pasteurization doesn't take the milk past its heat tolerance point, it gets it damned close. Changes in chemical structure do occur, as any scientist will admit, and I'd love to find out how raw milk tastes. I'm healthy enough, I think that I can take a shot of ebola, or hanta, or whatever raw milk carries.
If you're drinking Hood, stop, and start drinking Rhody Fresh. If you're drinking Rhody Fresh, stop and start ordering from Munroe Dairy. Munroe's 2% tastes better than Hood's whole. There's a big difference. So I'm left to wonder if there can even be a big difference moving from Munroe to raw. I'm especially intrigued because of my latte making. Steaming milk requires the proteins and fats in milk, both of which are damaged by heat. Could raw be the sweet, creamy, milk-filled, holy grail of latte production?
I'm going to try, and if you want to, this page has the info you need. Be aware of the risks. You can get sick from this! It's of a low probability, but it can happen. As for me, I look forward to my lattes.
Pasteurization Without Representation (The Atlantic)