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.

Skin milk is milk without the fat.

For most people who could use less fat in their diet is a good source of protein and calcium.

You can freeze this for up to 3 months. Make sure there is enough empty space in the jug for expansion when the liquid freezes. You may have to open it and pour some of the milk out for this or the jug can split open from the pressure of the expanding freezing liquid. When you thaw the milk out (you will need about 12 hours for this in the refrigerator) make sure that you shake it before use as freezing can separate the milk a little, but this does not harm the milk.

Yes, I got them at the grocers today. If your grocer doesn't have them, you can ask him/her to order them because if one person wants them, many others do but won't ask for them.

Update- as of June, 2012, it looks like Nabisco has discontinued the Hint of salt Premium Saltines, the bums!

no, milk gains you weight depending on how you use it. Right after working out you should drink milk because it has calcium and helps build muscle and stronger bones faster. Drink water to lose weight. It gives you lots of energy and decreases the amount you need to eat to be satisfied.

Skim milk is generally produced on the same line as whole milk and other milk that have to be homogenised. Even though the fat content is so low (0.5% or lower), this can still form a layer if the product is unhomogenised and left to stand. Homogenisation ensures that the fat stays distributed in the milk.

use half and half....

Skim milk has much less fat than normal milk (as you obviously know) and hence much more water concentration, and because fat cannot be frozen (because it is already a solid), the one with more water and no fat freezes much faster than the one with a higher fat concentration in it.

Fat-free milk is usually called "fat-free", but can be referred to or labeled as "skim", "low-fat", or sometimes "organic" milk (if shopping in a specialty store that sells fat-free or unaltered dairy products).

False

12.3 g of carbs in one cup of skim (non-fat) milk

I don’t know.

Dogs are unable to digest animal milk of any kind other than dog milk. It would destroy their digestive system. This is also true for anything with milk in it, such as chocolate. As far as I am aware, special dog milk is made that doesn't harm their digestive system. There is also dog chocolate and dog ice-cream.

Yes, it will be much healthier for you.

In some recipes,the substitution will separate sauces , change the texture, especially of baked goods and/ or affect the taste.

not much but there's more in whole milk to make babies/kittens grow properly

between 17 and 20 calories

It depends on how much you add, but when we did it in my CP Biology class we got 10.

The buyrometer graduation is so calibarated each 1% of graduation in the buty rometer will occupy 0.125ml of fat.(i.e) the weight of the fat in the area is equal to v X D =Mass; 0.125 x 093 = 0.1125. If 1 % represents 0.1125 then 100 % will represent 11.25 g. The average specific gravity of milk is 1.032 so the volume of milk is to be taken to cent percent is 11.25 / 1.032 = 10.9 (i.e.) 11 ml

For healthy eating purposes, yes, definatley. Skimmed milk has far fewer calories than cream, and far less saturated fat.

1

Yes. The calories in milk are not all from fat, some of them are in the form of protein or carbohydrates. Even if all the fat is removed, these substances remain.

Fat free milk should contain nothing but skimmed milk. This is milk where the cream has been removed to leave a butterfat content of less than 0.05%.

Skimmed milk has a bit of fat, fat free milk has no fat

No, skim milk spoils way faster then whole milk because whole milk is much better and more useful so skim milk spoils way fast then whole milk definitely.

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I think they're about the same.

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This girl conducted a science project that should answer this question in plenty detail: http://sciencefairprojectsreview.com/which-milk-spoils-fastest/

Basically, the quick answer is no.

Apparently the accelerated spoilage in lower fat milks has to do with the displacement of the fat to water ratio. Because of this, lower fat milks usually contain more lactose than higher fat milks. The more lactose there is, the faster the milk will spoil.