How is Skim Milk made?

The quicker and modernized way of making low-fat/non-fat/ skim milks is to place the whole milk into a machine called a centrifugal separator, which spins some or all of the fat globules out of the milk. The centrifugal separator was first manufactured by Gustaf De Laval in 1894 making it possible to separate cream from milk faster and more easily, without having to let the milk sit for a time and risk it turning sour. All this occurs before the milk is homogenized. (If you want to learn more about homogenization checkout my previous post here: What is homogenization?)

If raw milk is left to sit and settle, the cream which is where most of the fat is rises to the top, leaving behind milk with much less fat. Why not do it the traditional way then?

Skim milk is blue and thin so various ingredients are added to make it marketable:

Milk solids in the form of dried milk powder are added since they contain proteins that helps thicken the watery consistency of skim milk. Manufacturers are not required by the FDA to label the powdered milk as a separate ingredient, because it’s still technically just “milk.”

Federal law mandates that most skim milk has to be fortified with vitamin A and vitamin D. This is due to the fact that whole milk naturally has a fair amount of both the vitamins but  during the skimming process, some of vitamin A and D are lost (since both are fat soluble). Hence the additions.

Why you should consume anything but skim milk?

  • Because it contains milk powder made of oxidized milk and denatured protein (which no dairy will list as its ingredient)
  • it is industrial waste considered as health food
  • it is devoid of natural Vitamin A and D present in natural whole milk
  • it will most likely lead to weight gain in long run

Organic, whole, non-homogenized milk from grass fed cows is the way to go. But if you cannot make it that path- at the very least stop having skim milk!

Tip for switching to whole milk:

People who had skim milk for long complain that whole milk is too heavy for them. My suggestion is add some water to make the consistency thinner to your preference rather than having skim milk which is not good for your health.

The Archives Of Diseases in Childhood, a sister publication of the British Medical Journal, recently concluded that low-fat milk was associated with more weight gain over time.

Ask a simple question- Is skim milk natural? Don’t be the guinea pig of food manufactures and researchers!

Food has changed in so many ways to dominate our convenience but if you go by the rule of thumb- consume food closer to its natural state of existence not man-made processed version, you cannot go wrong!

Fat is not bad! It is the quantity and quality of fat we consume that is not right! Keep tuned for my next post: Fat paradox