Skim milk is generally produced on the same line as whole milk and other milk that have to be homogenised. Even though the fat content is so low (0.5% or lower), this can still form a layer if the product is unhomogenised and left to stand. Homogenisation ensures that the fat stays distributed in the milk.
In college worked in Dept of Agriculture (clerical) but walked through the milk bottling area and had explained to me how they homogenise milk. I saw the milk run through the plastic pipes with my own eyes. They simply run the pasteurized whole milk into a pump (no bigger than a softball) which squishes the fat and whey together and "homogenises" the milk. I'm not clear how they segregate NF, 1%, 2%, etc. I believe 4% is "whole milk".
no, homogenized milk does not have the fat removed.
Cows make the milk. If it isn't homogenized you can let it stand and all the cream will rise to the top, because the cream is lighter than the skim milk.
Homogenized milk is still a mixture. The milk still contains water, fat and other minerals such as calcium. Homogenized milk only looks instead of settling at the bottom of a glass.
By sucking the soul out of the milk.
Skim milk lacks milk fat.
Skim milk = nonfat milk.
Homogenised milk is a homogeneous colloidal dispersion of the milk solids in the liquid milk. The colloidal particles are sized as per the requirements in high-speed colloidal mills. It is not a heterogeneous mixture.
Skim Milk is better because whole milk has the fat in it. Skim Milk has no fat because they took it out.
Skim milk is made by taking off the cream from full fat milk. The only ingredient for skim milk should be milk.Some low-fat and skim milk contain skim milk powder to add body.
Skim milk has less fat .
Skim milk does contain Lipids.
Only if the milk was organic before it was skimmed Who asks these questions..lol if you have skim milk and it says organic then it is organic skim milk..???