How is low-fat milk made?

How is low-fat milk made?

Dairies remove all the fat from raw milk, then add some back to hit the target on the label. The US dairy industry states that these milks are not watered down. The steps, in a common order:

1. Separation: a centrifugal separator spins the milk and splits it into skim milk, almost fat free, and cream.
2. Standardization: a controlled amount of cream is blended back into the skim milk to reach the exact fat percentage.
3. Pasteurization: the milk is heated to kill harmful germs (a common method holds it at about 161 F, 72 C, for 15 seconds).
4. Homogenization: the milk is forced at high pressure through a small opening to break up the fat droplets so cream does not rise to the top.
5. Cooling and packing: the milk is chilled and packaged.

The order of some steps varies by plant, so treat this as one typical example.

What do the percentages mean?

The number is the fat content by weight, not the share of calories. Whole milk is about 3.5 percent fat. Common US labels are 2 percent (reduced fat), 1 percent (low fat) and skim or fat free. In the UK, semi-skimmed is the usual lower-fat milk.

What happens to the fat that is removed?

It becomes cream or butter, or goes into other dairy products.

Is low-fat milk as nutritious as whole milk?

The US dairy industry says all cow’s milk has the same 13 essential nutrients whatever the fat level. Calories fall as fat falls. Some low-fat milks have vitamins A and D added, so check the label.

Why does low-fat milk taste thinner?

Fat carries flavor and creamy feel. Less fat means a lighter body. Low-fat milk works in cooking, but whole milk gives richer sauces and baked goods.

Which should you choose?

Choose by taste, your diet and any advice from your doctor or dietitian. Kids under two have different needs, so ask your pediatrician.