Tag: Milk fat separation

In commercial dairy production, milk is typically separated into cream and skim milk using a centrifuge before being reblended to achieve the desired fat content. This guide explains exactly how do you make lite milk, detailing both the modern factory process and simple techniques you can perform right in your own kitchen using non-homogenized milk.

Approximately 95% of the global dairy market consists of homogenized milk, yet many people still encounter unhomogenized varieties or other situations where they wonder, "Why is my milk greasy?". This greasy texture is typically caused by fat separation, a natural phenomenon influenced by several key factors including temperature, enzymes, and processing methods.