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can range between 3 and 5.5 percent, depending upon breed of cows, and protein between 3 and 4 percent. Most cows are Holsteins which produce milk with 3.6 percent fat.
To get lowfat or skim milk, dairy processing plant equipment, using the principle of centrifugal force, is able to separate the fat from the other milk solids. The amount of fat removed can be changed by adjusting the equipment.
There are also slightly different standards for whole, lowfat, and skim milk for the addition of vitamin A, a fat-soluble vitamin that is removed from milk when fat is removed. Vitamin A must be returned to lowfat and skim milk; adding it to whole milk is optional although it
90.8%