Whilst it seems you are technically correct slammin, but wait..
"Milk permeate is a by-product of the dairy production process, formed after ultrafiltration of milk to extract protein and fat used to produce cheese. Permeate has a watery consistency, and is green in colour due to the presence of B vitamins. It consists of lactose, water, vitamins and minerals.
Permeate may be added to fresh milk as part of a process called standardisation, to keep consistent levels of fat and protein in the product which may have seasonal variations. In addition, using permeate as an additive can save dairy processors the cost of disposing of the product.[1]
The re-addition of permeate to milk has caused some controversy. In 2008, dairy farmers in Australia accused food producers of "watering down" milk with permeate to save costs by reducing the volume of milk required from farmers. The processors acknowledged that permeate was added to milk for retail sale, but that this was done to standardise levels of fat and protein as required by food standards regulations.[2] However food standards just require a minimum content of fat and protein for regular milk, and a maximum fat content but same minimum protein for skim milk.
Although there are no known health risks associated with consumption of permeate,[1] further consumer concerns in 2012 over its addition to milk resulted in several milk brands and dairy processors in Australia declaring their products as "permeate-free".[3]"
[b]
slammin said..

You could actually have 100% permeate and it would still be 100% milk.
Mixing permeate into milk is just purely and simply a process of making milk homogenous. MMMMMM Milk!
Sorry, you've just been owned by the marketing dept.
www.crikey.com.au/2012/07/19/rise-of-the-food-super-villian/ "A Dairy Australia spokeswoman said: "Fat and protein levels are very strictly regulated for milk but they can vary from farm to farm and at different times of the year. Permeate is only added to standardise milk so that it meets those regulations." Julian Caples, spokesman for National Foods, said: "If it says milk on the bottle, what you are getting is milk. There is no way it is being watered down."so in response
I guess you are technically correct being "owned by the marketing" sorry for my stupidity....
I would think that a corporation would not be loosing money on the supply of milk and by using the by product of cheese production to standardize milk and save costs on disposal then the consumers can get a cheaper milk product, but if you want a whole milk then you may have to pay more, I like to purchase a fat reduced milk, not just a marketed "lite" product that again, may be just a bit of marketing as has been exposed with other foods, so yes be buyer aware like I said in another post, Coles," baked fresh today" breads are they what they say, The ACCC will determine that.
The whole reason for this post was that we as consumers are getting shafted in not only the prices of food but will or may end up with substandard quality due limited competition and price supply advantages shown by the controlling companies.
The opening up the market place to a fairer level of competition should become an election issue, the potential risk to us the consumers will be severe, with all aspects of our daily lives in the hands of one or two conglomerates to rape and pillage as they like...