Misinformation on dairy from an animal lover

I wonder if letter-writer Jenny Moxham has ever spent time on a farm. On the mixed farm with a dairy herd where I was raised in Kenya, we celebrated the birth of both female and male calves. The females we raised for milk, and the males – if no new bull was needed – were castrated for work or for beef. Very rarely were these young steers slaughtered for veal. The routine we followed for new-born calves seems very different to Jenny’s Australian model.
For the first couple of days we allowed the calf to suckle from the cow. During this time the colostrum (which is the first milk) is not suitable for human consumption and is not sold. At the end of the second day however, we removed the calf from the mother, but it was still bottle-fed. If the calf were freely fed as much milk as it wanted, it would not gain a strong early appetite for dry feed, and its stomach development would be slow meaning it would not grow well as it grazed.
As to the claim that humans do not need dairy, Jenny is poorly informed, along with the many who rely on information from mainstream health “advisers”. Those who are lactose intolerant, (unable to digest the milk sugar, lactose), either avoid it or purchase lactose-free milk. Healthy eating advice is to drink a glass of milk a day for its calcium, yet it usually fails to mention that pasteurisation destroys 90 per cent of the phosphotase enzyme needed for calcium absorption and also damages immune-boosting proteins. This can result in osteoporosis for those who rely on pasteurised milk for calcium. And a new-born calf dies within six weeks if it’s only fed pasteurised milk. Poorly informed humans source pasteurised milk, I source raw milk. 
Pasteurisation destroys the friendly bacteria in raw milk, but cannot 
destroy harmful e-coli, listeria and 
salmonella bacteria which need boiling 
to kill. Yoghurt and Keffir replenish the lost friendly bacteria needed by our gut 
for health, though you must consume them immediately on waking when 
stomach acids that would otherwise destroy them are still neutral. 
Even with pasteurised dairy, there are numerous health benefits from the cream in whole milk, whole milk products and butter: these synthesise the B vitamins in the gut with the help of the “friendly bacteria”. Vitamins B6, B12 and folates reduce artery-clogging homocysteine (Malhotra SL Dr, 1974-The Lancet) contain conjugated linoleic acid (CLA), which is an essential fatty acid that promotes the use of body fat as energy, assists in a healthy cardiovascular system. Butter from grass-fed cows contains arachidonic acid and Omega 3 fats, both of which support healthy brain function and hormone balance, along with easily digested manganese, zinc, chromium, selenium, copper and iodine! 
Thomas Turk
Phuket