Ordinary milk keeps the original nutrients and fat of fresh milk after scientific disinfection and sterilization. Fresh milk contains about 3.8% fat. For healthy people, especially adults, the standard of a healthy diet is to reduce the intake of fat in addition to not making excess calories. Therefore, among the varieties of milk, low-fat milk and skim milk have been added.

Low-fat milk contains about half as much fat as fresh ordinary milk. It is suitable for diabetics who need to control their diet. Infants with weak digestive ability or diarrhea can also take it. Because of the low fat content, it is not suitable for feeding babies for a long time, otherwise it may cause malnutrition due to insufficient energy supply. In industrial production, the fat in milk is often taken out by centrifugation and made into cream. Low-fat milk can also be made at home. Because the milk fat contained in the milk has a light specific gravity, it will float on the surface of the milk, and the fresh milk will be allowed to stand overnight and then

Remove the floating milk fat with a straw or spoon to make low-fat milk. You can also boil the fresh milk and let it stand. After a little cooling, a milk skin is formed on the surface of the milk, which is the fat skin, and after removal, it is low-fat milk. The fat content of skim milk is below1%. Home-made, it is necessary to let the fresh milk stand overnight or boil it for 3 times to reduce the fat to a minimum. Skim milk is more suitable for adults to drink, especially for those who need to limit and reduce saturated fat.

Fat eaters, because they don't rely on milk to supply energy, drink milk to supplement high-quality protein and calcium in milk. Skim milk with calcium is more suitable for middle-aged and elderly people.