Sorry to say.
Dairy-industry boy here...

No it isn't. It's the "Full quota of fat that you're allowed to add to milk" Milk.

All milk is separated when it arrives at the diary using a separator... usually a clever centrifuge.

The varying levels of fattyness are achieved by adding cream to the milk and then homogenising it. (Squirting it though very small holes to permanently mix milk and fat). This is why you never need to shake your milk to mix in the cream these days.

The cream you buy is the leftover "fat" from the process.

"Real milk" has a fat content over double that of the "full fat" milk you buy in the supermarket.

*truly sorry :(
( Humpty Dumpty was Pushed Is unaware of having any limits., Tue 6 May 2008, 8:57, Reply)