Yes, but still: how much of the fiber makes the milk "ultraprocessed"? 10% in weight? 1%? One part in a million? To be scientific, how do you measure the ultra

Yes, but still: how much of the fiber makes the milk "ultraprocessed"? 10% in weight? 1%? One part in a million? To be scientific, how do you measure the ultraprocessed-ness of foods?