When I was growing up we’d Pasteurize our raw milk on the stove. All one has to do is heat it to 140 degrees for thirty minutes, being careful not to burn or overcook it. It still tasted like fresh milk and that took the danger of contamination away. I had a Grandfather that contracted TB and brucellosis was commonplace among the cattlemen then. Now we have OH 157 and some real bad bacterial pathogens that were unheard of fifty years ago so I’d still do the same no matter how careful the milker was. FWIW note that many diseases are reemerging because of the massive illegal immigration and the lack of controls upon the milkers. In the 1960’s dairy workers had to have a negative TB test.
There’s a difference between doing that yourself and having the government mandate it.