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Isn’t that what they do? They skim all the milk and then put the fat in to various concentration?
I think they just add water to bring down the fat content. All the other nutrients fall in proportion.
No, they usually use a centrifuge to separe the fat (and i guess add it back in lesser quantities later)
Why go through the expense?
To give an higher quality product, simply doing what you suggested gives you a lower quality product (and i also wonder if it’s legal in europe?) You can also use the fat to do butter later