[gus_massa]

It may have a higher % of fat. Have you tried to compare it with 95% milk and 5% dairy cream? (I'm not sure about the proportions.) Also, the pasteurization for long term unrefrigerated storage change the taste, so you can try with milk pasteurized for short term storage under refrigeration.

[mekdoonggi]

I'm in the US, so I'm speaking only about pasteurized for short term refrigeration. There are places that produce that, just without the homogenization.

I think it is still the same percentage of fat, but I just like shaking it up.

[gus_massa]

Hi from Argentina! Here in Buenos Aires, we have "fresh" milk that must be refrigerated, and also milk in plastic bottles tat last 1 month and in tetrabriks that last 6 months.

In all of the presentations we used to have 3.3% and 1.5% fat content, but since a few years we have 3%, 2%, 1% and if you are very unlucky 0% that taste like water with watercolor. I'm not sure why we changed, probably some weird Big Cow conspiracy :)

All of that is pasteurized and homogenized.

Anyway, 3% is more tasty than 1%. I'm not sure about the difference with 3.3%. But the low fat one is recommended for diets.

---

When I was young, my grandfather has a small summer house like 1 mile away from a town that is like 10 miles away from the capital city of one of the provinces in the northwest of Argentina. We use to bought raw unpasteurized unhomogenized milk from someone that had cows nearby. But we obliviously had to boil it and then remove the big layer of cream at the top, that we used for cooking (as a replacement of butter).

The problem of boiling milk at home is that it must boil for 10 minutes or something and that changes the flavor. In a factory, they can boil milt at ~150°C (300°F) for 1 second instead, that kills the bacterias but does not change the flavor.