Raw milk

Are raw dairy products alkaline-forming?

I'm curious how the act of heating can change a food from alkaline to acid, since this factor, as I understand it, is based on chemical elemental composition, which does not change absent a nuclear reaction. I may be misunderstanding something. I am not trying to be argumentative -- just to understand.

Anyway, there ARE places in the United States where you can obtain raw dairy products. This may or may not be convenient, depending on where you live and the local laws. Vermont, for instance, has quite a few farms and even local markets that sell raw milk and/or milk products, from cows or goats.

I seem to recall reading somewhere that goats' milk is more healthful than cow milk, but I'm forgetting the particulars. But I digress.

Marylanders, in contrast, have to trek all the way to Pennsylvania for the nearest raw milk, and even then it's illegal to transport it across state lines (if you get caught). This is of interest to me since I am currently moving from Vermont to Maryland, and wondering if I should stock up before I go....