Does butter change from its solid 'cold' state to its heated and liquid state?
Does heating butter changes its properties, so that a very dairy intolorant person can tolerate it better? Is there some kind of protein degeneration because of the heating?
Or does it not matter?
If you are shelling out for raw butter, you probably don't want to cook with it because, well, it wouldn't be raw anymore.
As for intolerances, I don't think heat makes much difference. Some who are lactose intolerant are fine with butter because it is mostly oil and has very few proteins. And, even more are fine with ghee since the small amount of proteins left in butter are removed when making ghee.