What does the USDA really say about Canning Milk?

We are going to have a gentle discussion of the topic of pressure canning milk. I have always recommended that you do the research & determine what is best for you & your family. When I decide to do something, generally I will read as much as possible from “reliable sources”. So I am asking you to read the following information first, before making a comment.
When I first heard of canning milk I oft “heard” that the USDA doesn't recommend canning milk. I felt at that point that I must add that same disclaimer that is isn't recommended by the USDA. Because I had seen it written by “other people” so often.  

Well, today I spent several hours reading and re-reading the USDA and National Center for Home Food Preservation and this is what I found: This is the type of research I do for myself. Here is what I found.

From the USDA website Link posed in 2011, there was a link to the

NationalCenter for Home FoodPreservation.

You are able to read & off print all 7 publications from 2009. These guides included the following CompleteGuide to Home Canning, Guide 1: Principles of Canning.

I paid particular attention to page 6 and the discussion of “Growth of the bacterium Clostridium botulinum in canned food may cause botulism—a deadly form of food poisoning”.
This bacterium “survives harmlessly in soil and water for many years”. Botulism is dangerous.  Please read these links. It explains why using the proper pressure canning guidelines are needed to "to ensure the destruction of the largest expected number of heat resistant microorganism in home-canned food."
In my opinion, if this is the basis for not canning milk, then it would apply equally to vegetables which are actually gown in dirt. 

If you look at the chart on page 7, there is are notes on the chart: 

At 212 degrees: “Temperatures are used to destroy most bacteria, yeasts and molds in acidic foods. Time required to kill these decreases as temperature increase,”

Then you will note at 204-250 degrees the “canning temperatures for low acid vegetables, meat and poultry in a pressure canner.

Then on page 8: “Low-acid food have pH values higher than 4.6 They include red meats, seafood, poultry, milk and all fresh vegetable except for most tomatoes.”

The same document includes this chart...

USDA Chart

Please enlarge this chart so you are able to see the entire chart, including milk at the bottom..

What I did find was this caution in a document about How Do I Can...Soup.

“Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups.” In another publication:  "These ingredients can slow down the rate of heating and these process times have not been tested for use with soups containing these ingredients".

Which included links to Using a Pressure Canner and Principles of Home Canning (listed above) I could be wrong, but I believe that people are extrapolating their stand from this one single line.

What I am asking is to show me a recognized document from the USDA or NCHFP that states it is unsafe to pressure can milk & why. I could have missed it, I am human. 

That is how I made my decision that pressure canning milk was safe for my family. 
Let me be real specific here: If you choose to use this method for storage:

MILK MUST BE PRESSURE CANNED, BECAUSE IT IS A PROTEIN.

And yes I am shouting, all caps, bright red letters because I want to make sure you understand what I am saying. That being said: if you want to know how I pressure can my milk here is the link: White Stuff From Cows

Just another note: also, on the National Center for Home Food Preservation, under FrequentlyAsked Questions, there is an article (it's the last question on the page) I read which dealt with canning butter, and it only referenced not water bathing butter. It didn't address pressure canning. Here is my research on canning butter: What Does the USDA Really say about Pressure Canning Butter