Thats exactly the point.
Okay, I'll acknowledge that pasteurization can address any issues if you're dealing with a sick or diseased cow, but why would you take milk from a sick or diseased cow? If a cow was sick, the farmer wouldn't sell the milk because that's his reputation on the line.
Beyond that, pasteurization only benefits industrialized dairy. Mass-production milking facilities - even when they don't
use growth hormones and stimulants - are rife with contaminants in spite of (or perhaps because of?) agricultural antibiotics. Also, the extended shelf life.
If you look at milk on a nutritional level, raw milk surpasses pasteurized milk (of whatever fat percentage) on a scale that is almost scary.
But by all means (to those who are wont) keep drinking your choccy milk, what could go wrong? You couldn't possibly be drinking (((their))) milk could you?