Milk.

Taken from cows, it is heated to 160 degrees (pasteurized) and mechanically agitated (homogenized)--if you are lucky.

Less fortunate people get their milk partially skimmed, with some or all of the cream removed.

"But isn't that good?"

No, it isn't. First, heating milk burns up some valuable nutrients. It was required, for good cause, many decades ago to burn up harmful bacteria. Contaminated milk did make many people dangerously ill, and burning up some good nutrients was a reasonable price to pay if the remaining milk, though burned, was disease-free.

We now have better ability to keep cows, milk containers, and other dairy equipment clean. It is no longer necessary to pasteurize milk to prevent bacterial disease. We merely need healthy cows and a good protocol for not dirting the milk. A cow is valuable; farmers like keeping their cows healthy anyway. And cleanup is not so very difficult.

Second, cream is good for us though high in calories. Not even the most moronic of the medically-organization-relying-on-nonsense practitioners recommends, for mothers, using a breast pump and centrifuge and skimmer to feed their babies skimmed breast milk. that's because breast milk has good ingredients, including the much-disparaged cholesterol that is a vital component of brain matter.

Cream contains good fats, including components that switch off the appetitie so it has a good hunger satisfaction for its calorie load.

To get all the nutrients in milk, get unpasteurized milk.
For further information, look here.