Ask Marilyn: How Can Milk Be Fat-Free and Homogenized?

A. Boudreau of Boston writes:

Marilyn: My fat-free milk is labeled "homogenized." But doesn’t this process mix the fat into the milk so that it doesn’t separate and rise to the top? How can milk be fat-free and homogenized?

Marilyn responds:

After milk is separated (usually with a centrifuge) into its ­various components, they are ­combined to make products such as butter, cream, whole milk, 2 percent and 1 percent milks, skim milk, and more. The various milks are then homogenized, which prevents their fatty solids from rising to the top—even skim milk has a small percentage of fat—and gives them a smooth, even consistency.


Word We Need

kung chai (noun)
the art of passing through ?the exit door of a coffeehouse with a stroller, a handbag, ?and a hot beverage