Sorry, but your idealistic conjecture is generally incorrect.  I work at a major distribution facility for perishable products, including organic milk.  It often comes from distant dairies, is not delivered any faster or in smaller, more frequent batches.  Plus, because it is less popular & more expensive than regular milk, it may sit in the warehouse or on the store shelves longer.  That long turn-over time is why most manufacturers choose ultra-pasteurization.

I don't know about better tasting, but I can guarantee that most organic milk is no more farm-fresh than standard dairy products.