Milk with most of the fat removed is called Skim Milk(sometimes called Skimmed Milk.)
no, homogenized milk does not have the fat removed.
An alternative name for milk fat is butterfat. When the butterfat is removed from the milk, it is called cream.
Toned milk or double toned milk is the milk that has had the fat removed and then mixed with fresh milk. The fat is then removed a second time. To do this at home, skim the aft from milk, and then mix the skim milk with fresh milk to repeat the process. This is a choice milk because milk fat takes up a lot of the contents of milk. When the fat is removed, there is more room for the other nutrients. Toned milk has double the nutrients of regular milk.
Evaporated Milk
Milk fat is removed during production in a separator. Milk can be allowed to separate by allowing it to stand and then skimming the fat off the surface, resulting in cream and whole milk. Additional fat can be removed by separation equipment, producing the various percentages of milk from 2-skim. Homogenization insures that the fat remains suspended in the milk, as opposed to rising to the top as it would in unprocessed milk.
Skimmed milk has a bit of fat, fat free milk has no fat
Raw milk and homogenized milk (that which has 3.5% milk fat).
Skimmed milk is a degreased milk (o,1-o,25 %) greases.
Raw milk contains from 3.6 to 4.0% milk fat. This is reduced to 1.5% in low fat and 0.5% in fat free milk. Milk fat that is removed from raw milk is sold as cream or used in production of butter. Cream contains up to 33 - 45% milk fat.
Skim Milk
There is no difference in the quantity of calcium. The only difference is the amount of fat in the milk. Skimmed milk has simply had most of the fat removed.
Skim milk or reduced fat milk, Low fat or fat free yogurts.