Skim milk is a dairy product which contains an extremely low fat percentage. In some countries skim milk is defined as âfat freeâ milk, since many labeling laws allow foods with negligible fat contents to be labeled as âfat freeâ. Most grocery stores and dairies stock skim milk, along with low-fat and whole milk products. For people who are concerned about the amount of fat in their diets, skim milk is an excellent alternative to whole milk, although some individuals do not enjoy the flavor. Traditionally, dairy was allowed to sit after milking, to allow the fat to rise to the top. The fat was skimmed to make butter and cream products, and the remaining milk was consumed or processed into other foods like cheese. Modern dairy production uses centrifuges, since they are much more time efficient. After being centrifuged, the fatty part is used to make cream and butter, or it may be added back into the skimmed milk to raise the fat percentage. OMICS Group International is one of the leading Open Access Publishers which is publishing 700+ peer-reviewed journals with the dramatic effort of editorial board members. OMICS Group through its Open Access Initiative is committed to make genuine and reliable contributions to the scientific community. It follows an Open Access publication model that enables the dissemination of research articles to the global community free of cost. Advances in dairy Research publishes original research articles, novel, and scientifically sound findings dealing with Dairy research and development, as well as those with application in Environmental or Food Sciences related to Dairy Farming, Milk Protein , Milk Analysis, Animal breeding, Dairy animal Production, UHT Processes and Biotechnology, Biochemistry of dairy milk. Advances in dairy Research is among the top Scholarly open access journals which publishes the articles related to Skim milk. Advances in Dairy Research provide a forum for Scientists from all over the world to exchange ideas, to propagate the advancement of science.
Last date updated on June, 2014