There's little evidence that raw milk has higher "nutritional quality". Taste you can make an argument for, and raw milk is definitely required for yogurt & cheese if you don't want to introduce your own cultures.
I'd also note that "pasteurization" can mean different things in different countries. In Europe it's usually more extreme than in the U.S., as the milk is heated ~60 °C higher for a shorter period.
I'd also note that "pasteurization" can mean different things in different countries. In Europe it's usually more extreme than in the U.S., as the milk is heated ~60 °C higher for a shorter period.
[1]: https://www.healthline.com/nutrition/drinking-raw-milk#claim...