I can not help ya do the math here-
It had become redundant.
Remove the cream from the milk unit becomes more water. less cream.
Do you want to call that 2%? go ahead.
The milk people do.
The other way is, - add water until the same table arrives.
What I have tried to roll dwn hill to you guys is, - Why pay more for what you can do for less at home and end up with more?.
Too simple?

You stated in post #25 that IT is cut with water. Implying the producers do this.

Now you are stating that all you have to do is add water. Implying the consumer should do this.

Your math is fine, Punchy. It's your message I am confused by.

Ha ha ha....well played.....SmileWavy

No matter, if you remove the cream you have more water left.
If you buy whole milk, take it home and add water you get the 2%, plus a lot more of it, for the same price.
This is not jujutsu.
The person with the EBT card trying to figure a bill would be savvier buying whole milk and diluting at home.
Or if your cheeeap .............

Ok, what the hell. I'll try it. What cut do you suggest for whole milk?

A quart or is it literally an algebra type math thing?

Aside, "old" milk had 2" of cream on the top. If you remove that cream is the balance whole milk?

The difference between taking out the fat and cutting the milk is purely nutritional. One can malnourish babies, the other will not. Nestle had a little tussle with this in Africa, years ago.

What is the difference between cutting the fat out of your argument, and watering it down ? At a certain point, you have cut it, but even if you put the fat back, it is still cut. If milk was just fat and water, you could make your argument. It isn't. It's a lot more.

If you can't see that distinction, I can't help you. It is a very real thing, and has nothing to do with what you taste or think. Is it more watery ? Sure. But it isn't watered down, and that is important.

It can be hard to have a discussion with people who don't understand quantifiable distinctions. There is a difference, it just doesn't matter to them. Stringing a bunch of words together and making them mean something doesn't validate the meaning.

It doesn't matter to me if you figure that out or not, but how is this like the rest of your life ?

Not to add fuel to the fire, but.............We buy 1% milk (and recently added whole again for our son). As a matter of health and efficiency, I wanted to drink something closer to skim (1/2%?), so I just add water to the partially filled glass of milk. Seemed blasphemous at the time as I was still used to drinking whole, it I did get used to it I could drink a half glass of milk and a half glass of water, which is basically what I am doing. Yeah, I recognize I am only getting half of the nutritional value, but it's more than I would be getting if I simply drinking water.

Now for milk and cookies, that 1% (not cut with water) seems like a real treat. And whole milk.....heaven!

I truly doubt you ever lived on a farm or understand the simple example I used.
You ever milk one cow?
Sell one gallon of milk?
A bovine produces water ladened with cream.
After that you can make it what you want.
A person can make it less valuable, by cutting it , but ya can not make more of it .
It is THAT simple.
You can suck enough out to make it 2% , out or add H2O to the same ebb.
It is all ratio.
Know more shell tricks?
As you have been totally brain washed like most of Americans

https://www.quora.com/How-is-2-fat-milk-made
Using a piece of equipment conveniently known as a separator (think centrifuge) a milk processing plant can separate the milk fat (MF) and solids non fat (SNF) from the water. Milk is on average 3.5% MF, ~9% SNF and the remaining ~87% is water. The plant operator can then reduce the fat content to whatever level necessary. In California protein and calcium are added back to the milk so the Total Solids content is close to the same as before removing fat. By re-adding solids to the milk the taste is improved and had a less watery flavor.

I've milked a LOT of cows. So what?
Milk consists of more than butterfat and water. Your error is believing it is merely water and cream. If you remove ALL the fat from milk, you do not get water. The remainder doesn't look like water or taste like water because it isn't water. Even your cut & paste shows 9% of milk is non fat solids. When you add water to milk you reduce the percentage of ALL the components that make up milk. When you take out the fat you only reduce the percentage of fat. If you can't see the difference, I can't help you.

So for those of you whom are milk drinkers - whatever percent formulae - Why? I stopped drinking milk about 40 years ago as a kid.

^^
I like the taste. I love milk and cookies.

When I was a kid on the farm we piped the milk from the milking machine into a 500 cooled tank. It had a paddle in it that stirred the milk to keep it evenly cool. It was wired so when the cooling compressor was running, the paddle turned. One day the cooling system stopped working properly. The compressor (and the paddle) ran continuously without cooling the milk. When Dad finally noticed something was wrong we had about 10 pounds of butterballs floating in the milk tank. Best butter I've ever tasted.

A "Pint" that is 14_oz :-\

http://forums.pelicanparts.com/uploa...1500129099.jpg

This is an awesome pic of Harrison Ford......bravo.....

http://www.starslife.ru/images/conte.../_fdb7af5e.jpg

Must be you are useing new math?
How is it working in my life ?
Well to tell ya the truth, I have to paint too many pictures for ya sometimes...
SO here is just one more and I am done as you want to win an argument.
There is no argument.
This is how it is done.
i have no more words to halp you with so simple of an equation, AND with a posted and pasted link.
If you HAD to make 2% milk at home for what ever reason -you would just dilute milk with water.
Too simple?

thick as a plank. Try watering that down.

Quarter sawn?
Shutter plank?
LOL

And did you add water to it, or not?

Right after the cotton was paid

He won't say.

His gig is to state some condescending remark mixed in with his vomit. That's all this old shell of a man has.

I ain't a PARF type guy but I know horse shiet.

Stuff it, afterbirth. You don't have the integrity to come clean. Just like a better man than you, Ronnie, says.

You wanna go, Chump? Punchy? Bring it. I hate the a-hole scum in this forum. A-hole just for sport.

This sounds like a response on Craigslist when I tell spammers to eff off.

Dude, are you effing serious?

Can you comprehend how vacuous you are appearing?

13k posts and this is all you got? "Too simple for ya?"

Well then your "IT" then.
ALL you have is a bitter taste in your mouth for no particular reason except to argue what you know nothing of.
Your loud uneducated mouth has led you into a land where you trespassed the" dont go here I am too stupid sign."
You did it anyway.
Congrats and good for you and your Craigslist reading where you and your ilk hang out .
Like I said -show me where I am wrong.
Simple.
Now go suck a unicorn.

Dude, you did not attend college. The end.

Is that your final answer?
You make the accusation and come up with that?
Show me where I am wrong.
I posted the answer the text , the link.
Too simple ?
The collage of "Simpleton" has not helped you.

This rubs folks the wrong way. Stop doing that.

You have numerous posts about stripping fat. I am so totally down with that. I agree.

Producers don't add water. Do they add water? If so say it. Say they add water or stand down.

Secondarily, for the consumer to add water to spread the volume. I understand that.

I also understand the post that states that nutrition is compromised when water is added.

What is it that my ilk and I are missing?

I guess its something to do with your college education you are bragging about?
Start with post #48
I drew a paint by number pic for ya.
Like i said -If you want to make 2% milk at home you would add water.
The opposite is true also, remove the cream and you have more water.
I can no longer digress to answer full on retard questions here.
Go back to where ever you went to school and get your money back.

Keep it to a simple linear argument.

You have been all over the board with your commentary.

Eff the milk business. You are a scatter gun.

You also consistently slide a smart ass, condescending remark in your posts. You shoot your own foot off.

College or no college, it's just common sense.

You are too stupid to talk to.
Which dumbarse AKA are ya here besides boby?
I have just two (2) things going here for arguments.
JUST TWO
Follow closely- Pay ATTN!
Context, context.
You may get 2% by removing the cream. Simple
OR
You can add water. Simple
That is not quite all over the board, but truly far beyond your ability to follow, as I have stated this about ten times.
I am done .
Carry on your retard game or real life crises somewhere else.

It is simple.

First data point - slam dunk.

Second data point. WHO ads the water?

Talk to me. Is it the producers like you inferred in post #25 or is it consumer Joe who can water down the milk in their kitchen to make it stretch at the cost of nutritional value? I say producers don't add water.

Also, address the issue of nutritional value with respect to the water adding scheme.

Tell me specifically where I am an idiot. Type an entire sentence out explaining where I don't get it. Is it more important for you to pummel me or more important for you to get your point across in a way that is understandable.

Excuse me whilst i go scream.
Go read the link.
IDC anymore

Me neither.

DO PRODUCERS ADD WATER LIKE YOU SAID IN POST # 25?

You are unable to own your milk comments.

Will you two geezers stop milking this topic?

MattR

Burner, do you actually think you are right here, in this thread? You stated clearly the producer adds water, that was proven to be incorrect so you seamlessly switch to stating that you meant the consumer could and have the same result as buying it at that %, then it is pointed out to you quite correctly that water and milk fat are not the sum of the make up of milk, therefor that adding water is not "exactly the same' as buying at your grade, and at that point you try to belittle Kontak for pointing out how assinine your argument is? Have you ever admitted your wrong? How long before you delete these posts as is your habit?

I never stated they add water. (If I did it was a typo of sorts )
So show me that one.
I am pretty sure it was an illustration that said it " would equal the same results."
There are a couple ways to make milk blue.
The math is the same, - the factory can remove the cream and leave more water.
Or, you can add water at home .
It is that simple.
The govt (the middle man) would consider that a crime (to add water ) but they don't mind promoting GMC,
or charging the farmer extra if he wants to go natural.

Cutting a product, with another product, by definition means "adding" it.
It implies you add a cheaper product to a more expensive one , to create more volume of the more expensive product, at cheaper cost then actually selling pure product.
It is a term that implies fraud. or at the very least false advertising.

You cannot cut anything if you do not "add" something cheaper "TO" the product you are cutting.

To cut Cocaine , you take a K of blow at you buy for 30 grand, you add a K of laxatives you buy for 200 bucks
And you then sell it as 2 K's in dime bags for 80 grand

That , is cutting.


English..My third language... Your first?
Try harder.

Where it is done is the point.
Now, what are you arguing about?
2% milk is just more water less bovine juice.
If you want to arbitrate, silage and till this until the ends of the time go ahead.
If you want to construe where the milk is cut with water (or the cream deleted) go ahead.
It does not change the answer.
When you have a zero for argument resort to the effeminate schrool marm deal, I guess you will..
But get your dress on straight.

Now if you know a better way to make 2% milk do tell me.

God you sound like an idiot when you post burner.