I’ve had both, since our neighbor had grass fed dairy cows. I didn’t detect any real difference between pasteurized and unpasteurized milk, both were and are delicious. But having known of people who got milk sickness from a bad batch of unpasteurized milk, I prefer not to take the chance.
There is a difference in the taste of milk from Jerseys verses Holstein and so on. Jersey is very, very rich. Probably the biggest factor in flavor is what the cows have been eating. They can get into something strong like wild garlic and that can make the milk less than optimal for say, a milkshake. If they are on commercial feed I suppose it would be consistent, but then you lose out on enjoying the little differences the different types of pasture and even the season of the year can give to milk.
(If milk tastes like crap when it isn’t or is pasteurized, it’s probably not the milk but because there is crap in your cup.)
Now, there is a difference in taste between milk in plastic bottles vs milk in glass. And of course there is a difference between milk with all the cream still in it, “whole” milk where cream’s been taken for making butter or cheese, and 2% which is tolerable, and disappointing 1% blue john, which tastes watery and bland and also looks very unappealing.
Milk is good stuff, but it’s gotta be ice cold. I could drink a half gallon of that stuff then. When it’s room temperature it isn’t tasty. I don’t drink much Milk any longer, mainly because it will spoil by the time I’m done with it. I discovered it’s 300 calories a glass. I used to hit 1000 just snacking between meals. I still like Cheddar though. That Tillamook stuff ought to be illegal. And Ice Cream.
We buy our milk from a regional dairy, Braum’s. It’s all from A2 cows, and it’s delicious, but it’s pasteurized.
One of my cousins, based on having hunted deer near an onion farm, reported that the meat came "pre-seasoned".