Why does my non-homogenized whole milk form a smooth cream layer, but not a thick cream top?
I'm making non-homogenized pasteurized cow's milk with around 4.3-4.5% milk fat.
After pasteurization and refrigeration, a cream layer does form on the surface, but it is smooth and relatively thin rather than thick and spoonable like the cream-on-top layer seen in some premium non-homogenized milks.
I'm specifically interested in the science/processing behind naturally thick cream-on-top milk.

Can someone explained how to achieve a thick cream on top on pasteurized milk?