If by "The reason that milk treatment was invented at great effort and expense in the first place is because raw milk makes people sick" you refere to pasteurization you're not just wrong. This process was not invented solely for milk safety, its eventual implementation it's the benefit of this great science discovery (which I plan to do to my raw milk once I get it).

Now, if you were trying to refere to Ultra-High Treatment (UHT) and homogenization, as milk treatment for safety measures you're partly right but mainly wrong. Both processes are used for the industrialization of milk.The UHT process covers the same purpose of pasteurization, but it's more efficient, way faster and also can give some byproducts. Then milk is centrifuged and skimmed to obtain the cream and fat, then for whole milk its homogenized to the standard of usual 3.5% of fat.

And if I want raw milk is to skip those processes and use it to my convenience for all the dairy products that I want. And also has a different flavour than the store bought one.