Skim milk is milk from which fat has been removed by
centrifugation to reduce its milk fat content to less than that of
whole milk. In the skim milk ordinarily available, the fat content is 0.1 percent, although it may be lower or higher.
Various states have established standards ranging from 8.0 to
9.25 percent as the minimum for the total solids in skim milk.
The product is pasteurized.
ITS FOOD VALUE. With the exception of milk fat and the
vitamin A contained in the milk fat, the other nutrients of milk the protein, lactose, minerals, and water-soluble vitamins
remain for the most part in the skim milk.
Because the vitamin A of whole milk is removed with the
fat, a water-soluble vitamin A and D concentrate is frequently
added to skim milk. Such fortified skim milk often contains
2000 I. U .of vitamin A and 400 I.U .of vitamin D per quart.
However, the amounts may vary as discussed under
Fortified
Milks. Fortified skim milk may also contain additional milk
solids-not-fat.
Two Percent Milk
As its name implies, two percent milk contains 2 percent
milk fat. Made from fresh whole and skim milk, two percent
milk is pasteurized and homogenized. It may be enriched by
adding milk solids-not-fat and various vitamin and mineral
preparations.
