Skim of low-fat milk processing

Dry milk was referred to as milk powder until the mid 1960s, when the designation was changed by the American Dry Milk Institute to dry milk in the United States.

Large quantities of skim of low fat milk are dried. This may be done by spraying atomized droplets of milk into chamber through which heated air is circulated (spray drying).

The atomizers used in this process include mainly rotary and pressure types. The final articles size of the dried powder produced by utilizing a rotary atomizer and the basic plant is greater than 1000 microns.

The milk also may dry by allowing it to flow over the surface of two heated metal drum that rotate toward each other.

A thin layer or film of product is dried over an internally steam-heated drum with steam pressure up to 620 kPa and 149 °C. Approximately 1.2 – 1.3 kg steam are required per kilogram of water evaporated.

The dried milk then is scraped from the drum surface, as they rotate, by metal scraper.

The operating variables for a drum dryer include condensation of incoming product in an elevator, temperature of incoming product, steam pressure in drum, speed of drum, and height of product over drum.

Dried milk (usually the spray dried type that contains about 5% of moisture) may be re-humidified to slightly higher moisture content after drying.

It has poor dissolving properties and where sold for domestic use is subjected to further instantisation, which agglomerates granules and leads to a faster dissolution time.
Skim of low-fat milk processing 

Low fat yoghurt

Yoghurt is appealing to many people who have difficulty digesting milk sugar.  Yoghurts made for the UK market have traditionally been lower in fat than whole milk and this partly explains the perception that yoghurt has a lower fat dairy product.

Although there are yoghurts made with fat percentages approximately to that of whole milk, i.e. 4.0%, the majority of yoghurts usually contain 0.5 – 1.2% fat and are described as ‘low fat’ or ‘reduced fat’.

Yogurt and yoghurt-type fermented products fall into four groups on the basis of fat content:
*Very low fat
*Low fat
*Regular fat
*Full fat (including strained yoghurt and luxury yoghurt)

Low fat yoghurt can be used on baked potatoes, fruit and salads and in dips as a healthful alternative to sour cream, mayonnaise, and commercial dressings; in cakes and spreads in place of cream cheese; in shakes instead of ice cream. A half cup of sour cream has 214 calories and 21 grams of fat and the same amount of low-fat yoghurt has 63 calories and 2 grams of fat.

It even makes a good low-fat yoghurt marinade for chicken. Tandoori chicken, an Indian dish, is probably the most well-known yoghurt-marinaded meal.
Low fat yoghurt

Nutrient in low fat milk

The term ‘milk’ is synonymously with whole milk, which must contain not less than 3.25% milk fat and 8.25% solids not fat.

Fat provides a perception of creaminess and improves the mouth feel of acid dairy products.

Fat reduce milks are labeled according to their contribution of grams of fat per reference amount (RA) of 240 mL. Low fat milk contributes less than 3 g fat per RA, while nonfat milk contributes less than 0.5 g of fat per RA.

Low fat milk contains 0.5%, 1.5% or 2% milk fat and not less than 8.25 percent nonfat solids.  Though it contains 2% fat by weight, this amount is equivalent to 30 percent of the total calories. Sometimes low-fat milk is fortified with nonfat dry milk.

One cup of low fat milk provides 121 calories; protein, 8.1 g; carbohydrate, 11.7 g; calcium, 297 mg; fat, 4.8 g; cholesterol, 22 mg; vitamin A, 140 retinal equivalents; thiamin, 0.1 mg; riboflavin, 0.4 mg; niacin, 0.21 mg.
Nutrient in low fat milk 

Low Fat Milk

This milk have had some of their fat removed so that milk fat levels are decreased 2.0 %. By legal definition, a low fat product can have no more than 3 grams of fat per serving.

Low-fat milk 2% means that the percentage of milk fat present in milk has been reduced from 4% to 2%.

Low fat milk must be pasteurized and fortified with vitamin A.

Milk especially low-fat milk has a cancer fighting capabilities for the colon (if two or three cups daily are consumed), lung, stomach and cervix.

Skim or low-fat milk actually increase brain activity by delivering tyrosine to the brain and triggering production of norepinephrine and dopamine.

These neurotransmitters stimulate the brain to think alertly and sharply.

Low-fat milk is an excellent source for calcium. Besides speeding weight loss, low-fat milk has been shown up to help reduce high blood pressure and may protect against insulin resistant. And high calcium diet helps to maintain strong bones.
Low Fat Milk