After scientific disinfection and sterilization, ordinary milk retains the original nutrients and fat of fresh milk. Fresh milk contains about 3.8% fat. For healthy people, especially adults, the standard of healthy eating is to reduce fat intake in addition to not creating excess calories. Therefore, among the varieties of milk, low-fat milk and skim milk are added.
The fat content of low-fat milk is about half that of ordinary fresh milk. It is suitable for diabetic patients who need to control their diet. Infants with weak digestive ability or diarrhea can also take it. Because of the low fat content, it is not suitable for feeding babies for a long time, otherwise it may cause malnutrition due to insufficient energy supply.
In industrial production, the fat in milk is often taken out by centrifugation and made into cream. Low-fat milk can also be made at home. Because the milk fat contained in milk has a light specific gravity, it will float on the surface of milk. Let the fresh milk stand overnight, and then remove the floating milk fat with a straw or spoon to become low-fat milk. You can also boil the fresh milk and let it stand. After a little cooling, a layer of milk skin, that is, fat skin, is formed on the surface of milk, and after removal, it is low-fat milk.
The fat content of skim milk is below 65438 0%. Homemade, you need to let the fresh milk stand overnight or boil for 3 times to minimize the fat. Skim milk is more suitable for adults to drink, especially those who need to limit and reduce saturated fat intake, because they do not rely on milk for energy supply. Drinking milk is to supplement the high-quality protein and calcium in milk. Skim milk with calcium is more suitable for middle-aged and elderly people.