Industrial pasteurization is going to be far more controlled than whatever you bodge together in your kitchen or garage.

Do you think that profit mongers are going to waste energy and time overcooking it?

Yes, it may well be the freshness. In the UK it has to he sold directly by the farm (either on premises, or they can take it to a market AFAIK).

I think pasteurising it yourself would be worse as its harder to control temperatures precisely without the right equipment.

It’s more likely higher fat content.

I do not think pasteurisation affects fat content?

Homogenisation is a separate process and it is possible (at least in the UK) to buy not homogenised pasteurised milk which should have the same far content.

To me filtered milk (which is filtered to remove bacteria and other things before pasteurisation to keep it fresh for longer tastes very good, which favours the argument it is the freshness that matters.

It doesn't but processing does. I think some dairies extract the fat and re-add it later to a consistency. That's why I don't buy retail milk and do a farmer-consumer milk-man! :)

Yep! Can confirm that the fresh milk from my grandfather's cows is tastiest before being run through a separator to remove the fat.