Cold UHT is slightly better, but still, coming from Italy, fresh milk is a whole another level of taste, especially if you plan to dip biscuits. Anyway, if one comes from a country where milk is blander than what we're used, the difference in taste is lesser - i.e. milk in Ireland was murky white water, and don't get me started on their 13% fat extra fat cream. Ugh.

That said if I had to transform milk so it lasted months, I'd be doing cheese.