Whole milk is processed to achieve a uniform fat content and ensure safety and quality. Here's a breakdown of the process:
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Separation: The raw milk is spun in a centrifuge, which separates it into cream (the higher fat component) and skim milk (the lower fat component). This process allows for precise control over the final fat content.
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Standardization: After separation, the cream and skim milk are remixed in specific proportions. For whole milk, cream is reintroduced until the fat content reaches a target of 3.25%. This standardization ensures consistency in the milk's composition.
In summary, the processing of whole milk primarily involves separating the milk into its fat and non-fat components and then recombining them to achieve a specific fat percentage, which in the case of whole milk is 3.25%.
