A December 29, 2005 article by John Johnston quotes the ACSH publication What's the Story? The Role of Milk in Your Diet and ACSH nutrition director Dr. Ruth Kava:
Enter the last 20 years when, and according to the American Council on Science and Health (ACSH), a segment of the population seems to have forgotten that pasteurization is used for a good reason -- "to protect health," said Dr. Ruth Kava, Ph.D., R.D., and ACSH Director of Nutrition.
As part of the "misguided alternative health movement," she said, "some have bought into the myth that raw milk is nutritionally and otherwise superior to milk that has been processed in any way."
Some parents also have "unwarranted fears," she said, "of genetically-engineered hormones given to cows to prolong lactation. Neither of these myths is true; but that hasn't stopped the proliferation of farms that will provide the unwary with supposedly beneficial raw milk"...
As for milk itself, ACSH says, "milk is a nutritious food, an excellent source of calcium, phosphorus, riboflavin, and vitamin D and a good source of protein, vitamin A, potassium, and several B vitamins."
Although milk provides many nutrients, "it's especially important as a source of calcium and vitamin D," ACSH adds.