How is Nonfat Milk made?

How is nonfat milk made?

Nonfat milk, also called skim or fat-free milk, is made by taking the cream out of whole milk. Milk fat is lighter than the rest of the milk, so it can be separated mechanically. No chemicals or water are needed.

What are the steps?

1. Cold raw milk is stored in tanks and gently warmed.
2. Separation: the warm milk goes into a separator, a fast-spinning centrifuge. Centrifugal force splits the milk into skim milk and cream.
3. Pasteurization: the skim milk is heated to kill germs and then cooled quickly. Dairies differ in their exact temperatures and times.
4. Packaging: the milk is filled into cartons or bottles. Vitamins are often added.

The cream that comes off is used for cream, butter and to adjust the fat level of other milks. This is also how 1 and 2 percent milks are made: some cream is added back to reach the target.

How much fat is left?

The separator removes nearly all of it. Under FDA nutrient claim rules, a food can be labeled fat free when it has less than 0.5 gram of fat per serving. Whole milk, by contrast, must contain at least 3 1/4 percent milkfat when sold as milk in the US.

Is vitamin A added?

Vitamin A is fat-soluble, so removing fat removes some of it. Dairies commonly add vitamin A back to skim, 1 and 2 percent milk, and the US milk standard sets a minimum of 2,000 International Units per quart when vitamin A is added. Check the carton to see whether it is fortified.

Is it safe and nutritious?

Yes, it is pasteurized like other milk. The NHS says lower-fat milks are advised for older children and adults to limit saturated fat, but skimmed milk should not be the main drink for children under 5 because it lacks enough calories and nutrients for young children.

Can you make skim milk at home?

Not easily, and skimming raw milk at home is risky. Buy it pasteurized.