Semi-skimmed milk
Semi-skimmed milk is a type of milk that has had some of the fat removed. It is a popular choice for those who are looking to reduce their fat intake, but still want to enjoy the taste and nutritional benefits of milk.
History[edit | edit source]
The process of skimming milk to remove fat has been practiced for centuries. However, the commercial production and sale of semi-skimmed milk did not become widespread until the mid-20th century, when advances in dairy farming and food processing technologies made it possible to produce and distribute semi-skimmed milk on a large scale.
Production[edit | edit source]
Semi-skimmed milk is produced by removing a portion of the milk fat from whole milk. This is typically done through a process called centrifugation, which separates the milk into layers based on density. The layer of cream, which contains most of the milk fat, is then partially removed to produce semi-skimmed milk.
Nutritional content[edit | edit source]
Semi-skimmed milk contains less fat than whole milk, but still provides a significant amount of protein, calcium, and vitamin D. It is also a good source of several other vitamins and minerals, including vitamin B12, potassium, and phosphorus.
Health benefits[edit | edit source]
Due to its lower fat content, semi-skimmed milk is often recommended as part of a healthy diet. It can help to reduce total and LDL cholesterol levels, which can lower the risk of heart disease. The calcium and vitamin D in semi-skimmed milk are also important for bone health.
See also[edit | edit source]
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD