and it’s whiter, because the carotenoid
pigments in the fat are scattered into smaller
and more numerous particles.
Nutritional Alteration; Low-Fat Milks One
nutritional alteration of milk is as old as
dairying itself: skimming off the cream layer
substantially reduces the fat content of the
remaining milk. Today, low-fat milks are
made more efficiently by centrifuging off
some of the globules before homogenization.
Whole milk is about 3.5% fat, low-fat milks
usually 2% or 1%, and skim milks can range
between 0.1 and 0.5%.
More recent is the practice of
supplementing milk with various substances.
Nearly all milks are fortified with the fat-
soluble vitamins A and D. Low-fat milks have
a thin body and appearance and are usually
filled out with dried milk proteins, which can
lend them a slightly stale flavor.
“Acidophilus” milk contains Lactobacillus