Find out how skim milk, low-fat milk, condensed milk and evaporated milk are made. Which of these also undergo homogenisation?

1. Skim Milk: Skim milk is made by removing all the cream (or fat) from whole milk. This is usually done by spinning the milk at high speeds in a machine called a centrifuge, which causes the fat to separate from the rest of the milk. The fat is then removed, and the remaining milk is skim milk.

2. Low-Fat Milk: Low-fat milk is made in a similar way to skim milk. The milk is spun in a centrifuge to separate the fat, but instead of removing all the fat, only some of it is removed. The amount of fat left in the milk determines whether it is called low-fat or reduced-fat milk.

3. Condensed Milk: Condensed milk is made by removing about 60% of the water from milk. This is usually done by heating the milk and allowing the water to evaporate. Sugar is then added to the milk, which helps to preserve it.

4. Evaporated Milk: Evaporated milk is made in a similar way to condensed milk, but without the added sugar. The milk is heated to remove about 60% of the water, which thickens the milk and gives it a slightly caramelized flavor.

Homogenization is a process that breaks down the fat globules in milk so that they stay integrated rather than separating out and floating to the top. This process is typically applied to all types of milk, including skim milk, low-fat milk, and full-fat milk. However, it is not typically applied to condensed or evaporated milk, as the process of heating and removing water from these types of milk already changes the structure of the fat and protein in the milk, making homogenization unnecessary.