Skim Milk vs Whole Milk nurtrition

[Mike C]

This isn't the thread you thought it was going to be...

Can one of you savages explain to me how you can remove 8-9 grams of fat from whole milk and not significantly change the protein/carb content of skim milk?

Is the added 8 grams of material only water?

[Marotta]

there is one more gram of protein, and two of carbs in Canada, but the states might just add water.

[Mike C]

I always thought to make skim milk you simply scoop off the cream that rises to the top of raw milk.

[Marotta]

You do, thats why it increases, albeit slightly, the concentration of carbs/protein, but the standards in the states for milk are very low, so they might add the same amount of water as the fat they take out, to make more milk. Like when you flip a pound of raw white into a key by adding powdered baby formula.

[hbriem]

Well actually, in all industrial countries they first separate the skimmed milk from the cream and then add varying amounts of cream to make a finished product, 2% 3,5%, 10%, 38% etc.

Natural whole milk contains 3.5-4.5% fat or so (35-45g/litre) so I'm not sure where 8-9g comes from.

[gamedog]

I HATE the way skim milk tastes. It's not all rich and yummy like whole. You wouldn't think that removing 8 or 9 grams of fat and adding water would change it that much, but it does. A LOT. At least in my case. Fuck skim milk.

[Mike C]

Well actually, in all industrial countries they first separate the skimmed milk from the cream and then add varying amounts of cream to make a finished product, 2% 3,5%, 10%, 38% etc.

Natural whole milk contains 3.5-4.5% fat or so (35-45g/litre) so I'm not sure where 8-9g comes from.

8-9 g per serving. It's right there on the container.

[Mike C]

8-9 g per serving. It's right there on the container.

a serving = 1 cup, btw

[shaddix]

This isn't the thread you thought it was going to be...

Is it ok if I reply to the thread I thought it was going to be?

Skim milk fucking sucks!

[Need2Lift]

This isn't the thread you thought it was going to be...

Can one of you savages explain to me how you can remove 8-9 grams of fat from whole milk and not significantly change the protein/carb content of skim milk?

Is the added 8 grams of material only water?

Good question. I've wondered the same thing myself.