Raw milk takes time to get used to, and also you have to boil it before consuming it (know this from spending summers in India).
Why drink milk that has been pasteurized when you can just buy more expensive raw milk and pasteurize it yourself?
Astounding.
I'd imagine flash pasteurization is better than the ultra-high temperature technique the average grocery store milk uses (280°F for two seconds), but having made lots of things like custards I'm willing to bet the difference between 145 and 165, even if for a much shorter time, is pretty huge.
I can't drink the grocery store stuff any more.