@fetorahjesuslibertarian Chemical engineer: I'm not familiar with the exact process in formula, but methods for shelf-stable pasteurization often involve getting the liquid very hot very fast for a very short amount of time (literally like 5 seconds) then cooling it down very fast. This brief shock of high heat will kill bacteria and whanot but won't affect the nutritional profile.
Whereas slow boiling and slow cooling would change the nutritional profile. Just for example: B and C vitamins are water soluble. When water boils, it evaporates, and some of those water-soluble nutrients go with it.
That being said, chemical/biological safety recommendations are based on risk:reward ratio.
So while boiling the formula does change the nutritional profile, it probably does so in such a minor way that it's worth mitigating the elevated risk they've identified with potential Cronobacter exposure. Whereas if there were no potential Cronobacter exposure to worry about, boiling wouldn't be worth the minor changes in nutritional profile
Hope that wasn't confusing. Just wanted to offer an explanation of why there is inconsistency in messaging around heat, pasteurization, etc.