Why do all fat blends of milk cost the same amount considering dairys keep the extra fat skimmed?
Because it costs money (or energy/time) to skim the fat off.
Generally speaking monks would pray, chant the canonical hours (Prime, terce, sext, none, vespers, compline, matins, lauds), and they would work. Depending on where the monks were living and what order they belonged to they would have gardens, dairys, or they would teach, or provide medical services.
Pasteurization was developed when dairys were dirty and sanitation was almost non existant. It helped to create a safer product under bad circumstances. Today milk in the U S is highly regulated and inspected and it is very clean and safe, so pasteurization isn't actually needed as long as the milking procedure and facilities are clean and inspected. I drink only raw milk.
YOU NEED CONSETRATION AND NEAT. It helps tremendously to have had electrical training in areas such as electric motors, Basic AC and DC theory, and machine shop. As with any skill, practice and being your own severest critic help move you toward a desirable level of competence. Approach others who are employed in that industry and ask questions. The above is correct and needed. I work as an electric motor re-winder for a small shop…