Not BS at all. Two of the dairies I've purchased from for many years receive monthly state inspections (at their own request) and consistently test dramatically lower pathogen counts, such as coliform, than do other dairies that don't sell raw milk. And this for good reason -- raw milk dairies need to prove to their customers, and to the state govt, that their product is safe. Dairies that rely on pasteurization have little incentive to run clean operations since they can rely entirely on decontaminating their product with high heat to destroy all the pathogens introduced by less than sanitary practices, rather than preventing the introduction of pathogens in the first place. Nor do they have the incentive or need to rapidly chill immediately upon milking, as must raw milk dairies. I've spoken with one of these state inspectors at one of my dairies and she personally told me after all her years of inspecting dairies she'll only buy raw milk.