Where are they getting 25%+ milk fat? Do people really not understand how milk is produced? Half and half is ~12%, light cream is ~20%, and whipping cream is on

Where are they getting 25%+ milk fat? Do people really not understand how milk is produced? Half and half is ~12%, light cream is ~20%, and whipping cream is only ~35% fat, and each of those products has reduced fat milk as a byproduct (they need to get that extra fat from somewhere). The highest fat milk I've had was raw milk, which was between 4-5% milk fat. My aunt and I had a running joke growing up about this. Basically, she would call my whole milk "meal in a cup", so I would call her skim milk "meal in a gallon". However, the actual calorie difference is fairly modest with whole milk being less than double skim milk in calories (but IMO at least twice as satiating). I'm really frustrated by how information about fat in general and milk specifically has been presented. I'm tired of explaining how whole milk isn't all that different from lower fat dairy milk, but it tastes way better (personal opinion). Same goes for other dairy products, like cheese and yogurt. It seems people usually overload on carbohydrates, so increasing fat consumption should help to offset that, so I think whole milk products are generally a better choice for most people. I think most people would be better off drinking ~60% less milk and going with whole milk instead of skim milk. I wish food had some kind of satiety/calorie index or something so people can make better decisions about which products to choose.