Back in the day, when the cow was milked the fat solid would rise to the top and you would just skim the top to take off most of the fat. This is why we still call it “skim milk”. Nowadays, there are special machines that can separate the fat chunks and debris from the rest of the milk, and that’s how we can also get 1% and 2% milk now as well.
When cows are first milked, milk is sent through a separator or a clarifier. The clarifier removes debris from the milk, and the separator removes debris and separates the milk into weights. After this process has been completed, two different milks are formed: cream and non-fat milk. The milk is then heated to kill any bad bacteria and also fortified with Vitamin D.
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