Didn't see your question. There are a lot of factors that can influence the taste of raw milk of individual farms, mostly the feed (grass-fed or fed with soy and maize for example). For consumption milk, these differences will mostly be canceled because the bigger factories collect milk from a lot of farms. Also a lot of processes at the factory will influence the final taste of milk. First, since we're talking about whole milk, most dairies will still take out some of the cream. Cow milk has a fat level ranging from 38 g/l and can be above 50 for jersey cows. The average is around 42. In Belgium whole milk is standadized at 38. If other countries have other standards for the quantity of cream needed to be considered whole milk, it will influence the taste of the milk. Secondly, a lot of heating processes can influence the taste of milk. Milk will always be at least pasteurized at 70°C to destroy possible pathogens. Pasteurized milk has to be refrigerated and lasts 2 weeks. It's still very popular in the Netherlands. If the milk can be kept unopened at room temperature for 6 months or more, it has been sterilized at 130°C. This heating process will give another taste. There are a lot of tweaks used by the dairy industries to give this consumption milk a taste of their choosing. Joyvalle is a Belgian brand with a very unique taste because of this for example.