Nutrition of Skimmed Milk

Nutrition of Skimmed Milk

Skimmed milk is the byproduct of milk which is produced using a manual or electric milk separator. When cream is separated from milk using a cream or milk separator, skimmed milk is produced.

Skimmed milk contains virtually no fat because when milk is processed in a milk separator, the fat part of the milk is gathered in a separate compartment and skimmed milk is poured in a separate cylindrical compartment. The taste of milk is dependent on its creamy part. So, when milk is processed in a cream separator, skimmed milk loses its taste.

This implies that when a person is looking for better options for his/her waistline, he has to compromise or let go off the taste of whole milk. People usually think that when milk is processed, it loses all its nutrients along with fat particles but this statement is not true. Skimmed milk has all the characteristics of healthy milk and also provides the same nutrients of whole milk.

In order for milk to be considered skim, it must contain less than 0.5% fat and 0.2 gram of saturated fat. This implies that one cup of skimmed milk should have less than 0.5% fat and not more than 0.2gram saturated fat.On the other hand, whole milk contains 3.5% fat.

When milk is converted into skimmed milk using an electric milk separator, 3.5% of fat in milk is reduced to 0.5% fat. In addition, 145 calories of whole milk is reduced to 90 calories. Furthermore, the quantity of nutrients present in skimmed milk includes sodium 130mg, carbohydrate 13g, sugars 12g, potassium 282 mg, protein 9g, vitamin A 10%, vitamin C 4%, calcium 30% and vitamin D 25%.

As far as the ratio of cholesterol is concerned, cholesterol present in skimmed milk is less than 1% because the cholesterol present in whole milk is drained into the fat part of the milk when milk is separated using a milk separator.

Because of low percentage of cholesterol present in skimmed milk, a healthy diet should include approximately 3 cups of skimmed milk every day.