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Yes, skim milk relies on the fact that the cream which is very fat rich is not soluble in the rest of the milk and being less dense floats to the top where it can be skimmed off.

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Kaitlyn Haley

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2y ago

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Is making skim milk an example of solubility?

It can be argued yes because whole milk is an emulsion of milk and cream. Tiny fat globules are suspended (but not SOLUBLE) in the water solution of the milk solids, etc that make up milk. The fat will separate on standing - the "cream rises". Making low-fat and skim milk is separating out more of the fat globules, which were not dissolved in the milk.


What does skim milk lack?

Skim milk lacks milk fat.


Is skim milk thicker than nonfat milk?

Skim milk = nonfat milk.


Is making skim milk an example of combustibility?

No, making skim milk is not an example of combustibility. Combustibility refers to the ability of a substance to ignite and burn in the presence of oxygen, while skim milk is a dairy product that undergoes a mechanical process to remove fat. The process involves separating cream from whole milk, which does not involve any combustion or burning.


Why is skim milk better than whole milk?

Skim Milk is better because whole milk has the fat in it. Skim Milk has no fat because they took it out.


What are the ingredients for skim milk?

Skim milk is made by taking off the cream from full fat milk. The only ingredient for skim milk should be milk.Some low-fat and skim milk contain skim milk powder to add body.


What is is the different between whole milk and skim milk?

Skim milk has less fat .


Does Skim Milk contain Lipids?

Skim milk does contain Lipids.


Is Skim Milk organic?

Only if the milk was organic before it was skimmed Who asks these questions..lol if you have skim milk and it says organic then it is organic skim milk..???


What is the difference between Milk and skim milk?

Skim Milk contains less fat, they skim off the butter fat, which mack whole milk fattier.


How does the making of skim or no fat milk demonstrate the property of solubility?

It can be argued yes because whole milk is an emulsion of milk and cream. Tiny fat globules are suspended (but not SOLUBLE) in the water solution of the milk solids, etc that make up milk. The fat will separate on standing - the "cream rises". Making low-fat and skim milk is separating out more of the fat globules, which were not dissolved in the milk.


Which has more salt whole milk or skim milk?

Skim milk has more salt (sodium).