OP mentions "milk and cream" in the thread topic but no reference to "cream" in the post itself. If both will still be served, then the solution is simple, half and half. Skim is 2%BF, cream is generally 10%BF or more. Ergo, homogenized milk at 6%BF. Even better if cream is 16-18%BF.

Seems to be a sensible move given more people are using low-fat dairy products thus leaving the possibility of many cartons of half-empty milk of both varieties, and cream being dumped per flight. Having the two extremes on board can satisfy everyone (as long as FAs note that one can blend half and half for either a glass of milk or to lighten up the coffee additive!).