Category: Milk processing

Raw milk from a dairy cow contains approximately 3.5% to 5% fat, depending on factors like the breed of cow. However, the reduced fat milk found in supermarkets is not simply watered down; it undergoes a precise industrial process to achieve its consistent fat percentage.

While often confused by consumers, sterilized and pasteurized milk are fundamentally different products resulting from distinct heat treatments. The primary difference lies in the temperature used and the level of microbial inactivation achieved, which significantly impacts shelf life, taste, and nutritional profile.

In the United States, almost all milk is pasteurized, a heat treatment that makes it safe to drink by killing harmful bacteria. The distinct characteristics of milk that is pasteurized but not homogenized are that it has been treated for safety but still develops a visible layer of cream on top, a phenomenon known as the "creamline".

Milk composition naturally varies depending on the cow's breed, diet, and stage of lactation. To ensure consistency and meet regulatory standards for consumer products, the dairy industry employs a precise procedure. The process of adjusting fat content in milk is called standardization, a crucial step for producing whole, low-fat, and skim milk products with uniform fat percentages.