Raw milk is objectively tastier, more nutritious, and keeps for longer; the dangers of foodborne illness can be greatly mitigated with proper sourcing, which will also help control the amount of pesticides and antibiotics that make their way into the milk (something you can't really do with processed milk).

There are certain gourmet cheeses that can only be made with raw milk; to make them with pasteurized milk is not only blasphemous, it yields objectively inferior product.