Yeah it's the microorganisms that cause food poisoning. There's not some magic unalienable property of pasteurized milk that makes it safe, it's just much less likely to contain microorganisms.

So if you're controlling for risk in other places I think anyone would be fine with that.

But the impact of 1 bad batch of milk getting mixed into a supply for an entire region, is a lot worse than your small scale. The risks probably aren't as well controlled at other farms as well.

Definitely think a difference in scale is a difference in kind here.