Worth pointing out is that raw milk is not inherently dangerous. When you throw it through an industrial process that introduces contaminants, that's where you run into problems.
I used to go across the street to a dairy farm for milk when I lived in Germany. It was raw, but the dairy was clean, and there were no issues.
To this day, I still shake milk before using it in cooking, even though I'm aware of homogenization. But back then, the cream was going to be hanging out on top without a good shake.