I just feel like its weird how the percentage goes from 1-2% to whole.
Also, what do these percentages even mean? How can you turn milk into 1% or 2% milk?
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Which kinds of milk are available depends on the dairy and the culture.
In Denmark, you can have:
* “Sweet milk” or whole milk at 3.5 %
* “Light milk” or sem-skimmed at 1.5 %
* “Mini milk” at 0.5 %
* Skimmed milk at 0.1 %
From nature, you get full milk (which depending on the cow and what she’s been eating) is probably around 3.5-4 % fat. The dairy can then remove the cream, making skim milk, By adding amounts of fat back into the milk they can then make milks of different percentages. I do believe that semi-skimmed used to be made by combining whole and skimmed milk, and they might still do it that way.
As far as I know, different kinds of cream are made in a similar way: mixing the cream with milk in different proportions.
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