Both the flavor and nutritional value of milk depends largely on the distance it must travel in order to reach your table. The heating process dairies used to prevent milk from spoiling during transport undermines both its taste and inherent vitality.
Sadly, the vast majority of the milk found on U.S. supermarket shelves is now sourced from large-scale dairies where tens of thousands of animals, often housed in vast containment barns, are fed genetically-modified feed and dosed with a cocktail of antibiotics in order to help them endure the unhealthy conditions. For both culinary and ethical reasons one must do one’s best to source milk only from the smaller, local, and organic-certified dairies located in one’s respective region.