This also opened up a larger question. The book defined a food without UPF would be made from scratch, at home. Which is what I'm buying the cream cheese for. But there are practical considerations when it comes to milk storage, apparently, and distribution. Industrial ice cream production started with "what are we going to do with all this milk about to go bad?" Make it into a form that can be frozen.

Which cream cheese cannot. But sealed and refrigerated, it does have a longer shelf life than milk. Fresh still means local, and we do have a goat farm who makes cheese. We'll have to take a drive out there.

I still won't drink goat milk, since it has a reputation of being "goaty" and that element, all fans agree, is missing from their cheeses