Here I am thankful that Montana recently reduced regulations and made it so small dairies can supply raw milk directly to customers without any inspection from a state or federal agency, so now my family drinks local, fresh, raw milk for the same price as organic UHT crap.
Germans can't get anything but this UHT stuff?
What has become a lot more common (and is often not clearly labeled) are stronger pasteurization levels that make unopened milk stable for a few weeks refrigerated (it's also sometimes micro-filtrated).
Before, softer pasteurization was the more common variant, which then has unopened ~1 week of refrigerated stability. Less offered now, although a good supermarket has it.
(These two categories are not fixed standards, so within them there's also variations in how processing is done exactly)
Raw milk (i.e. never heated >40°C, unfiltered) is also available, but with stronger requirements on how it's handled before sale and thus often hard to get, especially if you're not local to a farm producing it - obviously transport has to be quick.
