How destructive is mild pasteurization?

[Guest guest]

I drink Straus brand non-homogenized, whole milk. On their site they say that

they pasteurize their milk at 170 degrees for 19 seconds. Even though that's

probably a mild pasteurization, I'm sure it kills off many or most beneficial

bacteria, vitamins and enzymes. But since the temperature and time are far

below ultrapasteurization levels aren't some beneficial vitamins, bacteria and

enzymes able to remain intact?