The amount of cream in pasteurized milk is tightly controlled; the milk is literally run through a centrifuge and the skim milk separated from the cream, then cream is re-added to a certain percentage. With raw milk, this processing doesn't occur, allowing for cream content as high as it comes straight from the cow.

That's not what pasteurized means. You are describing a different process.

And anyway the centrifuge process also allows for cream content higher than what the cow produces.

I know what pasteurized means. But any milk that is pasteurized is about 100% likely to go through this other process also.

You really have to get it directly from cow to table to get the true flavor of milk.

It is all for taste. Heating leads to changes in the proteins and sugars (caramelization / maillard reaction) affecting the taste. The more heat and the longer the time it is applied, the more pronounced this change is.

Homogenization has a slight impact on mouth feel and taste, usually described as an improvement.