I had a friend with backyard goats, and I often got gallons of raw milk from them... for the express purpose of fresh cheesemaking, and of course first step is freaking pasteurizing the stuff myself. If you think UHT kills the flavor, the tables for how long is required at lower temps are there!
Like for crying out loud, it only takes holding the temp at 72C for 15 seconds to get it safely pasteurized, and you can do that on your stovetop (sterilize tools though!) What healthy things do they think are destroyed by doing this? Because the pathogens are obvious. www.idfa.org/pasteurization