A couple of issues:- first of all, pasteurisation involves temperatures below boiling so does not involve really high temperatures, so hormones/calcium etc. would likely be unaffected. On the other hand, the animal fats in dairy would very easily be affected judging from the amounts of heat-created toxins found in even lightly pasteurised dairy.
Also, I have come across, on an anecdotal level, a number of raw animal foodists who have complained of magnesium-deficiency as a result of consuming too much calcium-rich raw dairy, so I do not even need a raw dairy study to confirm this.
Naturally, I wholly accept that some people need only to consume raw dairy, or, better still, raw(fresh or fermented) dairy from grassfed animals, and thrive on such yet do badly on pasteurised dairy. It is just that a large number of people exist who cannot handle either raw or pasteurised dairy at all.