A few times we went by these very large cow farms that have 3 or 4 very long open barn type buildings that have a 100 cows standing stalls or cells on a nice bright sunny day, it is just makes my wife sick to see and it makes me wonder how the people who own and work there can call them selves farmer.

there are no objectionable flavours or smells that comes from pasturised milk so i have no objections to it.
i don’t like UHT milk, a little metallic flavour to that one.
and no it’s not “too bad” for me that i can’t enjoy your bacteria ridden milk.
AND IT’S NOT THE SOUR TASTE…
IT’S THE VOMIT FLAVOUR. I’VE BEEN GIVEN MILK FROM A COW THAT WAS EXTRACTED ONLY AN HOUR BEFOR AND IT HAS A VOMIT FLAVOUR – BEFOR THE MILK GOES SOUR, IT’S NATURAL FLAVOUR IS BILE-LIKE.
there is a big difference in the flavour, sour can be good but stomach bile flavour is not

Raw milk can have a slightly different taste every time you milk, every day it ages, from every different type of cow, on every different farm. I have tasted many and they all taste slightly different but they all taste delicious to me unless they have gotten too sour. I think of myself as a “super smeller/super taster” although perhaps not as much as you, because I seem to be able to smell/taste things the people around me cannot. I can’t tolerate raw milk when it sours past a certain point, although some people don’t notice or don’t care, for longer than I do. (When my milk is first starting to sour, I can mask it a little by adding ice–harder to taste things the colder they are, and/or adding “Dandy Blend,” a coffee substitute that dissolves nicely in milk and gives it a kind of mocha taste.)

We have dozens of testimonials about how delicious raw milk is, as well as testimonials from people who think pasteurized milk, especially ultra-pasteurized milk, tastes “dead.” I think UHT milk has a very “flat” taste. I’m surprised with your super smeller/taster you don’t find objectionable smells or tastes in pasteurized milk. It’s too bad you can’t enjoy this very healthy food.

No, I’m afraid you have it wrong.
my objection to it has nothing to do with childhood memories.
and no i’m not lactose intollerant or have servere digestive problems… it’s much simpler than that… it’s the flavour.
I have made attempts to drink it later in life under the guise of giving it another go but i can still taste the vomit flavour. It is the horrid flavour of it that puts me off.

i am, apparently, a super taster and super smeller.
i was used as a test dummy in science class once and was the only person in the class that could smell some acid and a gas by-product in fermentation and something in fish and a gas given off by a bug that eats rotting flesh…. i know – a charming talent right?
i was also one of two in the class who could taste some flavours the rest of the class couldn’t… it’s a thing that only something like 10%-15% of folk can do if i remember correctly.

i can probably taste an ensyme (spelling?) in fresh milk that is killed in the pasturisation process… i’m guessing it was the same when mum tried brest feeding me too.

yes i have bad memories of it…
but i also can’t stand the taste.

Sounds like you have a very deep sense memory. Properly produced raw milk from grass-fed healthy animals is delicious and hundreds of thousands of raw milk drinkers will attest. Raw milk will naturally “sour” as it ages: the friendly bacteria in it gradually eat the lactose–milk sugar–so it grows gradually more sour tasting, like sour cream. Depending on one’s personal taste this is pleasant or unpleasant (some can drink it a little sour; the more sour it gets the more one is more likely to use it in baking vs. drinking fresh). Sorry that you cannot enjoy it based on your childhood memories–if you couldn’t breastfeed you may have had a severe digestive problem, lactose and/or casein allergy. Your mother’s diet throughout her life may have had something to do with this, especially during pregnancy and lactation, even if she was doing the best she could and following the best advice of the day–our culture has been giving very bad advice for a while now. We are on our fourth generation of primarily processed food and our health continues to decline unless people make a switch back to naturally raised, unprocessed foods.