This is the conclusion from the second paper. You can read more in details on the link I've given. It is a scientific review paper, i.e. they sum up others research in a sort of summary.
Consumption of 0.5 litre milk daily supplies a significant amount of many of the nutrients that are required daily. Milk components take part in metabolism in several ways; by providing essential amino acids, vitamins, minerals and fatty acids, or by affecting absorption of nutrients. Milk fat is diverse with a wide-ranging spectrum of fatty acids and lipids. Milk fat has been notified for decades, but as discussed in this review a moderate intake of milk fat has no negative health effects, on the contrary, many milk fat component have important roles in the body. Milk protein is especially rich in amino acids that stimulates muscle synthesis, and some proteins and peptides in milk have positive health effect e.g. on blood pressure, inflammation, oxidation and tissue development. Fermented milk has special health-promoting properties, e.g. stimulation of immune response and protection against cancer, virus and allergy, and fermented milk and full-fat milk may also delay gastric emptying from the stomach and possibly have an effect on appetite regulation. For some individuals, milk proteins, fat or milk sugar may cause health problems. Heat treatment of milk may also result in reduction of bioactive compounds and formation of potentially harmful products of carbohydrates and proteins. Milk can be significantly altered by changing the feeding regimes. Content of several fatty acids such as c9, t11-CLA and the ratio between omega-6 and omega-3 fatty acids are affected by the amount of grass and supplemental feeds (concentrate) in the diet. Milk content of several vitamins and minerals are also influenced by the cow's diet. Iodine and selenium are examples of trace elements that may be added to the feed, and thereby milk can be a good food source of these elements.
Main conclusions
• Milk contains many important nutrients.
• A moderate intake of milk fat has no negative health effects.
• The increasing consumption of milk products added sugar and sugar containing jams should be questioned.
• It is possible to adjust feeding regimes to develop milk with increased content of healthy components such as selenium, iodine and some fatty acids.