WHO's "Infant Feeding: the physiological basis" has three tables which give
the effect of heat on antibacterial, antiviral, and antiparasite factors in
human milk.  They are on pages 33 and 34.  In general, it looks from the
tables as if the lipids are the factors which best survive boiling.
 Secretory IgA, lactoperoxidase, and lysozyme are among the factors which are
destroyed by boiling, but some of these have a degree of stability at lower
temperatures.

I agree with Alicia Dermer that mothers' milk, even after boiling, would
still be the best choice for feeding babies.  Formulas are highly processed,
too, and certainly don't contain anything alive.