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This was invented in the U.S.A. to solve a marketing problem.
When cream was separated from whole milk, the skimmed milk didn"t sell well. So unsalted (sweet) butter was brought into the East from Midwestern dairy states, which had a surplus butter problem, and this fat was put back into the skimmed milk under high pressure.
In the U.S.A. it"s often now impossible to find "whole" milk.