There are a lot of factors that go into milk and its taste. There's: pasteurized (most American milk), homogenized, ultra-pasteurized or UHT (which most German milk probably is), raw milk, how quickly it was cooled-down, cream content, and then there's the variance between dairies based on things such as breed, feed, time of year, quality of life, etc. We can't accurately make blanket statements about one country's milk one way or the other.

There are two dairies near me that I purchase from, but the characteristics of each's milk varies quite noticeably. Dairy A tastes just okay and goes bad after about 5 days. Dairy B tastes excellent and keeps well for at least 8 days. They're both pasteurized, unhomogenized, and packaged in glass jugs. Dairy A milks holsteins (less cream). Dairy B milks jerseys (more cream). Dairy A's is whiter in appearance (less silage/forage, more grain). Dairy B's is yellower (more silage/forage, less grain). No two dairies are alike.

And better than both of them, there's a raw milk dairy that I sometimes buy from whose milk tastes best to me. Plus, it doesn't spoil like pasteurized milk. Rather, it goes sour, and when it sours, I can still use it for cooking and baking.