You can make great bread with or without scalding your milk. But scalding will deactivate the glutathione in the milk. If you deactivate the glutathione, the loaf will have at least somewhat better height. That doesn't mean that using non-scalded milk gives you unacceptable height -- but there's at least some difference. You as the baker get to decide whether or not this matters to you.
Glutathione is a whey protein fragment that works like protease does (in its visible effects, anyway) to weaken protein bonds, and to some degree disassemble them. High-heat dry milk is manufactured specifically for pro bakers who want the convenience of using a dried product AND because they know it was held at 190F for 30 minutes before the drying process takes place. The glutathione is actually (like enzymes) not a living thing, but merely a catalyst for chemical reactions, and when treated this way it will no longer affect the gluten bonds.
Pasteurization for fresh milk is limited to about 161F for 15 seconds or more. Its purpose is to kill most of the live microbes in the milk, but it has no effect at all on the glutathione. There is an Ultra-High-Temperature (UHT) pasteurization process that holds other dairy products at about 280F for just 2 seconds, and that would probably deactivate the glutathione, but this process is not applied to fresh milk.
If you decide you must have high-heat dried milk, it's important to recognize that (generally) powdered milk at retail stores isnot high-heat milk. There are on-line sources for it (like King Arthur and some others), but since you're paying retail price for a small package, it's pretty expensive (at KA's it is $8.50 per pound plus shipping).
Pros use high-heat dried milk because it is convenient when doing hundreds or thousands of pounds of dough, and they don't pay as much for it as consumers do. I like using it in bakeries where I've worked, but at home I'll either use low-heat dried milk and just accept a little less height, or I'll scald fresh milk to 180-190F and then cool it. If you add the weight of dried milk in a recipe to the weight of water in that recipe, you'll have a reasonably good figure for a weight of fresh milk you can use instead.