These resources are brought to you by the Cooperative Extension System and your Local Institution
eXtension is an interactive learning environment delivering the best, most researched knowledge from the smartest land-grant university minds across America.
eXtension: more mind reachHave a question? Try asking one of our Experts
Last Updated: July 31, 2007
Skim milk is homogenized to avoid any separation of milk fat from the milk (very small amounts of fat remain in skimmed milk; nonfat milk is defined at less than 0.5% milk fat). In milk processing plants, fat is removed and then added back to meet fat standards of less than 0.5, 0.5, 1.0, 2.0, or 3.25% (whole milk) as milk from farms varies from 3.3 to 5.5% fat when it arrives at the plant.
Mike Hutjens, Extension Dairy Specialist, U of Illinois - Illini DairyNET
Unlike most other resources on the web, we have experts from Universities around the country ready to answer your questions.
This resource area was created by the: Dairy community
