Why organic will last longer, look fresher, etc. is a function of the fact that it costs more.
Yes, it actually flows in that direction, not the other way.
It’s like the fact that you will find a better orange at the store in NYC than in Florida because it costs more.
If you are paying a premium for something (be it organic, or expensive due to shipping), you will demand a better product for your money. You can check the productivity per acre for organic farms, and it appreciably less then for conventional agriculture. That means some stuff is being left behind because it isn’t up to snuff. Because of the higher cost they can afford that.
In the case of organic milk, it likely means you are using a closer dairy which doesn’t store stuff as long, and the turnover is higher.
Personally I have organic milk delivered to my house. This is not because it is organic (I simply don’t buy into that stuff), but because it is delivered. They wouldn’t deliver normal milk because it is too cheap. The accoutrements follow the cost.
Raw milk has a longer shelf life than pastured homo... lactate ria culture that acidifies the milk acts to kill off any bad cooties that can’t tolerate low pH enviornment.