''You’ve heard this one before. Perhaps, you’ve even said it. “Low-fat milk is watered-down milk.” The whole truth is, that couldn’t be further from the truth. Milk is highly regulated and there is a “standard of identity” of milk, meaning cows’ milk cannot include added water and still be called milk.

Let’s look at the composition of cows’ milk. When you break it down, milk is water, lactose, fat, protein, minerals and vitamins. All of that comes from the cow (except the Vitamin D and some Vitamin A – which is added to all cows’ milk). Pretty cool, if you ask me.

To make reduced or low-fat milk, large strainers are used to separate the fat particles from the rest of the milk. No water is added. You can confirm this by checking the label. If the dairy processors were adding water, the label would have to indicate as such. Look at the label in your fridge. If it’s cows’ milk, it says milk, Vitamin A, and Vitamin D. That’s it. Good. Fresh. Natural.

So, why then does reduced fat or fat-free milk look less, well, milky? Because the fat is part of what makes milk white – it’s naturally present as tiny particles suspended in the milk (thanks, homogenization). The particles reflect light, making the milk appear more opaque, dense…milky!

Pour a glass of low-fat milk and you still get all benefits of whole milk, just with less fat.

So, there you have it scientists, that’s the whole truth. Want more milk matters materials? Learn more here.''


They started putting less cereal in the boxes when the recession hit. It was a way of keeping the price of a box from going up. Cereal and chips are sold by weight, not volume.

It was a ruse, but not a scam.

2% milk has about half the fat of regular milk. and yes, it changes the taste and texture. They supposedly make low fat milk for health benefits. My dad drinks 1%, and he is now 93. His dad died at 58 of a ''heart attack'', so yeah, that was on his mind. 58 is pretty young.

I don't know how much fat milk has straight from the cow, but obviously cream gets skimmed for cream and butter. Milk has been standardized since you were a kid.
People can be stupid, but they often think that they aren't. Go figure.

I have a friend who eats cereal with half and half. I don't drink much milk myself, but every once in a while I will have a small glass of half and half with some cookies.
It tastes pretty good, if you like milk and cookies.

See post #14. Straight from the cow milk is anywhere from 3.5 to over 5 depending on the breed of cow, her diet, and where she is in the lactation cycle.
"Whole" milk is 3.25% butterfat. 2% is, well, 2% buttermilk. Yes the extra butterfat is taken out, water is not added.

That's not how reduced fat milk is created. See Daniel Dudley's posts.

Now that was so genius ..If something is taken out something had to be added.
Like i said , it is cut with water.

No, it is not.

Did they cut it with Martian unobtainium?
You are not thinking this through-
You can take the cream out and leave more water, or just add the water.
They do take the cream out as it is more profitable.
In fact, the dairy farm is paid on the amount of cream in the batch.
People that fall for your analysis are white bread fed and stupid.

My google-fu is amazing:

https://www.quora.com/How-is-2-fat-milk-made

"Using a piece of equipment conveniently known as a separator (think centrifuge) a milk processing plant can separate the milk fat (MF) and solids non fat (SNF) from the water. Milk is on average 3.5% MF, ~9% SNF and the remaining ~87% is water. The plant operator can then reduce the fat content to whatever level necessary. In California protein and calcium are added back to the milk so the Total Solids content is close to the same as before removing fat. By re-adding solids to the milk the taste is improved and had a less watery flavor."

http://forums.pelicanparts.com/uploa...1500043929.jpg

i think the first sentence i read out loud as a kid was on the side of a cereal box.

"some settling may occur." i remember seeing it on most packaging.

Did ya ever run one of the hand operated ones in the farm?
They sound like a jet winding up!
Pretty amazing!
I did it on the farm in the late 1950s .
Put the milk in one container and lugged it to the street,
The cream in the other .
Seesm like life was so simple then.

^^
Yes. Played with it is more like it because I was only about 6 years old.
The operation of the separator should be clue enough to show you they don't just add water to milk and leave all that valuable butterfat in it. Milk consists of more than butterfat and water. The other solids make up much of the flavor. They extract the butterfat because it is much more valuable than the water and other solids that make up milk.

Tit for tat
They make a profit with the cream, you pay more for the milk.
Good for them stupid for the consumer.
Stupid is stupid does.
like I said -just buy regular milk and cut it with water.
Same difference.
Only you get a LOT more for the same price.
Savvy?

Chips settle during shipping.

I used to get upset when ordering a pint of Guinness and finding out he barman did not know how to do a proper pour. After it settles its a good half inch from the top of the glass.

The other fav, it is ordering a Guinness and they serve it in plastic.

I read an article several years ago about light beers. When it was published, early 2000's or late 90's, Michelob Light was the only light beer that was brewed to be light beer. The others were simply watered down in order to reduce the calories, etc.

No idea how that plays out now. But I was pretty surprised then. Used to laugh and tell people to just buy a 6 pack, cut it with water and then have 12 beers for the price of 6.

Nothing is added....the ratio of butterfat to water changes, but no water is added. And if a person likes 1% or 2%, buying it at 1% or 2% is not stupid burner, adding water to milk is disgusting, it never homogenizes again and will separate in the fridge. If a person likes 1% and wants to buy (the exact same priced) 1% then that is their prerogative. I drink a couple of litres of milk a day generally, and I will happily pay to get "more water" to maintain the good taste.

What's the deal with the water focus? No producer adds water.

A gallon of 1%, which is damned watery, has not been cut with water. Butterfat/cream has been removed and they fill the gallon container up with milk.

Not only that but it's their choice to buy what % milk they want.

http://forums.pelicanparts.com/uploa...1500066837.jpg

The local store used to sell whole milk Guernsey chocolate milk. It is probably a good thing the producer went under or I would have died by now. Not that whole milk is bad for you but all that sugar is. One of the few things with chocolate I really, really liked. They also sold it with malt flavoring added. If i had to choose one thing I had to live on the rest of my life it would have been Golden Guernsey chocolate milk.