Do consider that the israeli p-holstein breed are some of the highest yeilding cows globally producing about 30(?) L\day (but unfortunatlly produce milk that it is only 2.8-3% fat on avarage) so quality suffers to keep yeild high and make a profit.
Also most of the local dairy market is based on fairly low fat products (high moisture lactic cheeses, cottege cheese,low fat yogurt,flavored sweet custurds for kids,very little butter and cream) so I suppose they are well "designed" to supply this market.