Does boiling milk really make the nutrients in it less useful to the body when ingesting it? Does “denaturing” nutrients in milk by boiling it make them less useful, or actually more useful, as they undergo “denaturation” anyway during digestion?

I've read online that boiling milk "denatures" nutrients such as protein, calcium, and others contained in milk, rendering the milk less nutritious. 

I've also read that because the nutrients in milk (and other foods) undergo "denaturation" in our body during digestion anyway, boiling it will not make milk less nutritionally valuable, and will actually help the body to more readily absord the nutrients in it into the bloodstream right after ingestion.

What is the truth in this matter? Thanks for any knowledgeable answers!  I put the word "denature" in quotes because it's a technical term and I'm not really sure in which ways it can correctly be used.
The term "denature" is generally used for proteins, and it is true that boiling milk will denature the proteins that are present. Calcium and other such elements would not be "denatured" per se. In fact, I can think of no adverse effect of boiling on the chemical nature of calcium, magnesium, etc. I'm not entirely sure what other minerals and/or nutrients are present in homogenized milk.

As for material being "denatured" during digestion, this is probably an inappropriate term since we generally use the term "metabolized" instead of "denatured". When proteins and other "nutrients" are metabolized, they result in useful products, as opposed to when they are "denatured". So, in summary, I'd say that boiling milk is not the same a metabolizing milk, and I'd say that boiling would likely render milk less "nutritious".