Yea, same thing is true of commercial milk. Apparently they skim off all the fat and just add it back in to make 1%/2% etc. Who knows, they may even do it for whole milk so that the percentage (and taste/texture) are consistent cross batches.
Not inherently a bad thing I suppose, but feels wrong because it's such an industrial process.
Not inherently a bad thing I suppose, but feels wrong because it's such an industrial process.