I’m definitely going to buy Clover milk now. If you read their website, you’ll see that they put 110% into everything they do, which makes their milk stay fresh up to 50% longer. Longer than what? Sour cream? Presumably they mean someone else’s milk that is just milk.
Is mathematics a requirement to get a marketing qualification? It really should be, because then the hey-shoo-wow marketing people wouldn’t claim to put 110% of some unspecified ingredient into all of their products. Is this why Clover milk is not just milk, because it is made up of 110% of something else? Is it even milk at all?
The site does give more comprehensive and arguably better thought-out reasons why Clover milk is not just milk, but I don’t know what the other “dairy giants” do, so how do I know that what they do isn’t standard procedure, industry wide?
The Waffle Group 
It’s so weird. Sean and I were talking about it just yesterday. I’m curious about the hand-picked farms. I didn’t realise you could pick farms up in one hand. those must be very small cows.
Pygmy cows, in fact. One keeps them on the table so that one may add the freshest milk possible to one’s tea and coffee.
My sister-in-law will confirm the existence of such cows.