Yes. Vitamin A gives milk that slighly yellowish tinge. Vitamin A is fat soluable, that's why non-fat milk looks bluish. With all of the fat removed, there's no vitamin A to give it a yellowish color.
By volume yes. They take out the fat to make skimmer milk. Fat has weight and when removed from the milk... it weighs less. * All milk in the Unites States is "Vitamin D" fortified. Whole milk is the one with the most cream, at 3.5% milkfat, and therefore the most fat. However, reduced-fat (2%), light or lowfat (1%), and fat-free milk must all have Vitamin A and Vitamin D added.
Typically, all cow's milk contains the following essential vitamins and minerals: Calcium, Vitamin A, Vitamin D, Vitamin B12, riboflavin, potassium, magnesium, and protein. That said, it is increasingly being found that fat free or skim milk is the best option because of the lack of fat.
for my hypothesis i think fat free milk will spoil first
Fat free milk comes from a factory that has separated the fat out of the milk with a centrifuge. The fat is used to make cream.
Skimmed milk has a bit of fat, fat free milk has no fat
Vitamins A and D are typically added to fat free milk. These are known to help aid in absorbing nutrients in the milk, especially calcium. Vitamin D is added in effort to supplement lack of sun exposure in most people.
Skim milk has a small amount of fat while fat free has no fat in it
Orange juice fortified with vitamin D and milk fortified with vitamin D.
With Vitamin A
Whole milk gives infants the nutrition they need to survive. Milk in general provides calicum, saturated fat, protein, and Vitamin C to older humans.
There is no fat because its not milk. simple as that.