The danger with raw milk isn't parasites, it's bacteria. If taken and handled well, it is far safer than its detractors claim and the health benefits are immense

(http://www.autoadmit.com/thread.php?thread_id=5634304&forum_id=2Elisa#48338175)

Do you think that the populations of e.g. pre-classical, classical, medieval, renaissance era nations with access to dairy cows were just dropping dead left and right from raw milk consumption? The process, imo, came about due to the unsanitary conditions brought about by the issues with urban living in modernity, like much else of what's driven food sciences throughout the period

Speaking from personal experience it is completely safe if from a hygienic farm with good practices. It does not last as long in your refrigerator but it is completely fine if you are aware of this.

(http://www.autoadmit.com/thread.php?thread_id=5634304&forum_id=2Elisa#48338230)

For centuries, milk borne illnesses, from tuberculosis to salmonella, typhoid fever, diphtheria, and many others, killed millions of people every year.

In European and American societies of the early and mid-19th century, infant mortality rates were 30- to 60-fold higher than the current rates of five or six deaths per 1,000 live births per year.

After the introduction of pasteurization, infant mortality rates almost immediately dropped from ~15%-30% to about 8%-15% per year, and later advances drove the rate down even lower

https://www.sciencedirect.com/science/article/pii/S0362028X22087610

(http://www.autoadmit.com/thread.php?thread_id=5634304&forum_id=2Elisa#48338289)