I'm not expressing an opinion on raw milk, I'm replying to a comment that was expressing an opinion on milk in general. I like milk.

With that being said, I'm not a raw milk guy but I would hear an argument for someone's right to make that decision about their body for themselves. I'd be okay with there being some sort of mandatory information that has to be included with raw milk because, as you said, it's indistinguishable to our senses from pasteurized milk otherwise. We have several products that are known to be toxic but are still available for adults to choose to consume, and making the risks known directly on the packaging seems to be the middle road we've chosen.

There's also the fact that raw milk is just better for home cheesemaking, if that's something your into. Even the FDA acknowledges that raw milk cheese is safe if it's aged for at least 60 days. Pasteurization tends to wreck proteins. If those proteins make up the cell wall of a harmful bacterium that's good. If you're counting on those proteins to make up the structure of a cheese block, that's gonna be bad for you. I've done some home cheesemaking but don't have access to raw milk, and its been to my detriment as a food nerd.