Pasteurization kills the naturally-occuring lactic acid producing bacteria in raw milk. In raw milk, this lactobacteria cultures and acidifies milk making it inhospitible to the more nefarious biological agents that make store-bought milk "go bad". The result is that raw milk actually has a longer shelf life than the pasteurized homogenized milk that has been made available to the public since the decline of the small family farm.
I have consumed raw milk that had been in sealed glass bottles kept at 41° F in my fridge and the "expiration" date was 3 months back... on the top of the bottle where the cream is was excellent naturally-produced sour cream, the rest was fully cultured skim milk. It's an aquired taste, but very similar to buttermilk or a thin kefir.
To describe the taste (in mixed, polite company) is difficult. Let's just say that lactobacteria cultures occur elsewhere in nature where ist also provides an environment naturally hostile towards infectious diseases.
My grandparents gave my dad and aunt soured raw milk when they weren’t feeling well. I’d personally love to get ahold of some for my kids. Dairy sends my son into uncontrolable ADHD meltdowns, that no spankings, timeouts, iPod deprivations, nor serious talkings to can cure. I’d love to see if he has the same issues with raw.