Separating cream for customers

[Guest guest]

What's the usual protocol, if there is such a thing? When we hear that

so-and-so is selling milk for $X/gallon, do we assume that's for whole

milk? I'd like to get an idea of how many are selling whole, and how

many are skimming and selling the cream, or making butter, etc? Pros

and cons?

If you were going to skim to have cream and 2% to sell to customers,

you'd probably invest in a cream separator, right? Trying to use sun-

tea jars doesn't seem feasible on a bigger scale.

Thank you!

Kathy