“whole milk” is often skimmed, or occasionally, added to to make it fit in a certain legally defined bandwidth of fat content. It’s not unmodified.
Also, homogenization absolutely changes the texture of the milk. That is in fact part of the point, making sure nobody gets the crappy milk. Some people prefer it, some don’t, it’s a personal taste thing.
Have you ever heard of “whole milk”?
“whole milk” is often skimmed, or occasionally, added to to make it fit in a certain legally defined bandwidth of fat content. It’s not unmodified.
Also, homogenization absolutely changes the texture of the milk. That is in fact part of the point, making sure nobody gets the crappy milk. Some people prefer it, some don’t, it’s a personal taste thing.
Whole milk doesn’t mean “all of the milk fat”. I believe it’s something like 3.25%.
Are you thinking of heavy cream?
Fat content depends on the cow milked. Jersey cows can have up to 4% fat