From my limited understanding of the subject - directly from a local "organic grass fed" dairy farmer - the pathogens you are worried about have little to do with length of time it sits out although longer is of course worse.

I bought unhomongenized milk from him, but he would not even consume his own "home grown" raw milk or feed it to his family the day it was obtained from his cows. He ran everything through a pasteurization process prior to consumption.

I do wonder how many folks actually are preferring the unhomogenized flavor vs. the "raw milk" flavor and simply don't understand the difference? Having had both a long time ago, I really don't think I could have told you the difference in taste.

It's crazy to me such a mundane subject as become a political statement. I do wonder how much further society has to fall down this rabbit hole before it recovers - or if it ever does.

It also isn't a matter of hygiene or cows being organically fed. Microorganisms like Salmonella can be present in Milk and a lot of factors influence their presence, amount and procreation rate and some of these are more or less pure chance.

A healthy human might not get too many problems, but children or a weakened immune system can have far reaching consequences that includes death. Raw milk/cream certainly is different than the usual supermarket version, but for food safety the laws are just damn sensible. So sensible that most countries implemented them without question.