It may have a higher % of fat. Have you tried to compare it with 95% milk and 5% dairy cream? (I'm not sure about the proportions.) Also, the pasteurization for long term unrefrigerated storage change the taste, so you can try with milk pasteurized for short term storage under refrigeration.
I'm in the US, so I'm speaking only about pasteurized for short term refrigeration. There are places that produce that, just without the homogenization.
I think it is still the same percentage of fat, but I just like shaking it up.