Key findings
- 1Centrifugal separation is a mechanical process; milk is spun to separate cream, with no chemicals involved
- 2Vitamin A and D fortification is required because these fat-soluble vitamins are removed with the cream
- 3The slight bluish tint of skim milk is natural, casein protein scatters blue light wavelengths without fat to absorb them
Why is Skim Milk Level 2 on average?
Skim milk production adds one mechanical step to regular milk processing: centrifugal separation, where milk is spun at high speed to separate the lighter cream from the heavier skim portion. This is purely physical with no chemicals are added. However, because vitamins A and D are fat-soluble, they leave with the cream. Federal regulations require vitamin A fortification in skim milk, and most brands also add vitamin D. Some brands add a small amount of non-fat milk solids or milk protein concentrate to improve the body and mouthfeel, which slightly increases processing. The bluish tint of skim milk is natural; it comes from the casein protein scattering light differently without fat globules to mask it. In our analysis, skim milk averages a Processing Score of 2.6, which is Level 2.
How 593 skim milk products break down
Share of products at each processing level, in our analysis.
Skim Milk brand comparison
From least to most processed in our database.
How to read a skim milk label
- 1
Basic skim milk lists three ingredients: skim milk, vitamin A palmitate, vitamin D3
- 2
Some brands add milk protein concentrate for body, and this is additional processing
- 3
The vitamin fortification is required by law for skim milk, not a voluntary additive
- 4
Ultra-pasteurized (UHT) skim milk uses higher heat for longer shelf life but adds no ingredients
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Frequently asked questions
Is skim milk more processed than whole milk?
Slightly. Skim milk adds centrifugal separation and vitamin fortification to the same pasteurization/homogenization that whole milk undergoes, but the additional processing is minimal and mechanical. In our analysis, skim milk averages Level 2; search whole milk to compare.
Why are vitamins added to skim milk?
Vitamins A and D are fat-soluble, and they dissolve in and travel with fat. When cream is removed to make skim milk, these vitamins go with it. Federal law requires vitamin A to be added back, and most brands also add vitamin D.