"Market milk" usually has lower fat percentage too that decreases it's taste (but can be much better satured fat wise). I love my own fresh milk (also selling like 25-40 liters per day via milk-truck) but it has 3,5-4,0% fat. I could seperate fat part ("cream"?) using mechanical centrifuge device and still sell "market milk" from same milk. But few neighbours that sometimes buy some milk and eggs likes it "fat" too.