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Thu 12 Mar, 2015 10:59 am
Hi, Everyone. Does anyone know the detailed steps for making 10% skim milk in the lab ?. The skim milk will be for the acidication of lactic acid isolated from fermented dairy products.
@Penflex,
There is no such thing as 10% skim milk. The term "skim milk" means non-fat -- no percentage of fat in the milk.
http://www.healthyeating.org/Milk-Dairy/Dairy-Facts/Types-of-Milk.aspx
Quote:The primary types of milk sold in stores are: whole milk, reduced-fat milk (2%), low-fat milk (1%), and fat-free milk. The percentages included in the names of the milk indicate how much fat is in the milk by weight.
Whole milk is 3.5% milk fat and is the closest to the way it comes from the cow before processing. Consumers that want to cut calories and fat have multiple options; reduced-fat milk contains 2% milk fat and low-fat milk contains 1% milk fat. Fat-free milk, also called nonfat or skim, contains no more than 0.2% milk fat.
To make it 10% milk fat, you would need to add back in a quantity of milk fat to raise it to 10%.
To make it easier on yourself, start with 100 cups of skim milk and add to it 10 cups of milk fat (probably in the form of cream). That will give you milk which is 10% milk fat.
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