Raw milk has a meaningful risk of death. Unless it's addictive levels of goodness I would avoid it.
If your milk is over 72 °C for 15 seconds or more then your pasteurizing it even if your starting with raw milk.
Of course our animal accommodations and milking practices were much cleaner than what one might find at commercial scale. But that's not a problem inherent in raw milk, but rather the same unsanitary conditions that plague the industry at large.
Take a pint of fresh-from-the-cow milk and a pint of your typical store-bought pasteurized milk and leave them open on the counter for 2 or 3 days at room temperature. The former will turn into a tart, pleasant smelling mix of curds and whey I'd be willing to taste and possibly consume while the latter will be a smelly, gag-inducing spoiled mess that will almost certainly make you ill.
I've witnessed this first-hand.
Raw milk is loaded with beneficial bacteria that can be naturally culture itself to various ends, more often then not out-competing environmental bad bacterial. Pasteurized milk, devoid of most bacteria to start, will (most often) be overrun by bacteria that will make people ill. I does not surprise me that our "normal" milk is a non-trivial vector of food-borne illness.
Importantly, people are more likely to die from food that looks good but can kill them than they are to eat food that looks and tastes nasty.
For the record, I don't live in the US, and here they don't pump cattle full of antibacterials. I buy my raw milk at the grocery store, it's legal and vetted by the health authorities.
Also, yes, it is addictive levels of goodness. :)