@Weeker
We've discussed this before on these boards. Nowadays what happens is that the cream is skimmed off the milk, then processed to break it up into tiny particles such that they will stay suspended in the milk rather than float to the top.

It's then added back to the milk in varying amounts depending on the grade - green semi skimmed has 2% fat, blue milk has 4%.

The fat is homogenised with the rest of the milk and so you don't get the good bit for your Frosties.

This is probably the result of 'consumer demand'. I don't recall being asked.
( K2k6 has a proper job these days, Fri 4 Jul 2008, 12:04, Reply)