Milk is highly nutritious; it contains protein, calcium, saturated fat and Vitamin D. Milk is sold on the basis of butterfat stored in them. Today, people are increasingly health conscious and try to reduce intake of fat in all forms. This has given rise to the concept of skim milk and 0% milk (also referred to as fat free milk). The major distinguishing feature between the two is the degree of fat removal.
|Description||Processed milk with negligible amount of fat (0.1% to 0%).||Processed milk with 0.5% to 0.1% fat.|
edit Basic Composition of Butter Fat
Composition of fatty acids in butterfat:
- Saturated fatty acids:
- Palmitic acid: 31%
- Myristic acid: 12%
- Stearic acid: 11%
- Lower (at most 12 carbon atoms) saturated fatty acids: 11%
- Unsaturated fatty acids:
- Oleic acid: 24%
- Palmitoleic acid: 4%
- Linoleic acid: 3%
- Linolenic acid: 1%
edit Difference in Fat Content of Skim Milk and 0% Milk
Though both skim milk and 0% milk are essentially fat free, skim milk contains equal to or less than 0.5% fat and fat free milk (0% milk) as the name indicates has 0% fat. Some people even use the terms interchangeably. The fat content of milk is clearly indicated on milk container and also can be identified by the color of label on milk bottle caps. Color schemes allow for quick recognition. Skim milk varieties of 1% and 2% are available in the UK even though 1% milk is not considered to be milk.
edit How Fat Content is Removed
Whole milk contains 3.5% fat and this fat is removed and required quantity added to obtain desired fat content in milk. Fat content can also be altered by selective breeding, genetic modifications etc. Scientists have bred cows that produce skimmed milk of less than 1% fat content (New Zealand).