I drink raw milk so I am super careful.
The taste is far better than pasteurized, but it’s never more than 24 hrs from the cow with very low somatic cell count.
I have never had the pleasure of drinking raw milk. Someday I will give it a try.
As for canned foods, regarding smell, texture and taste, botulinum bacterium has no smell, taste and doesn’t change the texture of the food. A doctor told me that canned peppers are the most common food to contain botulinum. Tomatoes would probably be second also being from the Solonacea family and having similar acid content.
If there is no noticeable vacuum release when you open the can or jar then forget it!