![]() Skim milk's journey from pig fattener to health foodÄespite the obvious post-World War II connection to fat- and health-conscious consumers, skim milk was actually around much earlier as a byproduct of butter production. ![]() "Whole" milk sounds like it's full of cream, but it's actually just over 3% fat-dairy producers probably just leave that off the bottle for fear that grocery shoppers will get confused with so many numbers. Yep, there's probably an ACT math problem for this. For skim milk, your dairy producer literally skims the cream off the top and leaves it out, whereas with 1% or 2% milk they're taking it out and adding some back in until it's 1% or 2% of the total volume. Milk producers take the cream out of the milk, then put some of it back in, depending on what label you want to stick on the carton. Separation is a little different, though. ![]() Some people argue that we should skip all of these and campaign for hippie-friendly " raw milk." You can think of it as trendy, or you can acknowledge that when you skip the pasteurization and homogenization, you're really getting something that's potentially disease-causing and lumpy-whatever floats your boat. But there are a few steps with long names between the cow and the consumer: pasteurization, homogenization, and separation. It's still coming from cows, don't worry.
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