Jane writes <<In addition, I found that when cow milk that has been
pasteurized thusly is fed to calves, they do not do well.   How can we
recommend for humans what won't work for cows?>>

Another species altogether also doesn't do too well with treated milk - my
yogurt cultures.   For some years, I've been making yogurt with raw fresh
milk (literally, 100 steps from the cow, still warm).   Now I'm in a
different country, I just cannot get it to turn out the same, now that I am
buying store milk.   Interestingly, it seems to be not so much the
pasteurised milk that's an issue, but homogenised milk. Unless I find
unhomogenised milk, my yogurt method does not work.  I heat both the raw
and the shop milk to the same temp in any case, so it's not that the raw
milk confers any special raw properties to my method.

I must find out more about homogenisation - obviously it's altering the way
the fat molecules adhere to whatever. I've always believed that this
affects how it is digested/assimilated in our own bodies, and I've been
happy to avoid commercial milk for that reason.  However I have no evidence
yet to back this up.

I heard once (in a dairy farmers' talk!) that the placenta in different
species deliver different types/amounts of antibodies and this is why
calves cannot survive without cow colostrum, whereas humans can adapt in
some ways.  Any biologists on Lactnet who could add more to this?   Could
have been an Old Farmer's Tale, of course.

Best wishes
Jacquie Nutt IBCLC

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