If you take the fat out of cream what do you do with it? Which has just brought to mind a brilliant thought:

Cows are raised and milked on dairy farms. The fat is removed from the cream. Why not simply raise low-fat cows? We could have them giving low-fat milk and low-fat cream and low-low-fat half-and-half (adding two negatives makes a larger negative sum) and our dairy products wouldn't have to be manipulated as they now are! At the end of their useful life, the cows could be slaughtered and sold as low-fat beef!

I don't understand where all that fat comes from anyway, because cows don't eat fatty grass. I mean, when was the last time you heard someone take about "well-marbled bluestem" or "high-fat gramma"? I suspect that cows are actually carnivores and only eat fatty animals.