: a yellowish white that is less strong and slightly greener and lighter than average shell tint — compare skimmed-milk white.

All you really need to do is find the ideal semi-opaque white nail polish. Essie does the best, as with many other shades. Try either Marshmallow or Limo Scene, both of which are fairly sheer, milky white hues. The second and final step is perhaps the most important: a super glossy top coat.

Milk is naturally a white substance due to the make-up of water and other components including fat and protein that mix together to form tiny particles which reflect light. When light hits these casein micelles it causes the light to refract and scatter resulting in milk appearing white.

Red Cap: Whole Milk. Purple Cap: Reduced-Fat (2%) Milk. Green: Low-Fat (1%) Milk. Light Blue: Skim Milk. Brown Cap: Chocolate Milk.

Rather they refer to what percentage of the total weight is milk fat. For example, one cup of milk weighs about 225 grams. Of that weight, 2% milk holds 5 grams of fat and whole milk contains 8 grams. So whole milk isn’t much fattier than 2%.

1% milk is called low-fat milk and 2% milk is called reduced-fat milk. Then there is nonfat or skim milk, which contains less than 0.5% milk fat. 3% milk would be pretty much the same as whole milk, and producing varieties using half percent differences would be ridiculous.

2% MILK (REDUCED FAT) Reduced-fat milk is labeled as 2 percent milk, which means the milkfat is 2 percent of the total weight of the milk—not that an 8-ounce glass of milk contains 2 percent fat.

Even the dairy cows that produce the richest, creamiest milk do not produce milk that is 100% butterfat. Full cream milk as sold in shops is 4%, but some breeds produce a higher % than that, and some individual stud cows of these breeds higher again.

Yeah, 3.5 – 4% is whole milk for most western countries… Double cream is about 50% fat, so you should drink that if you want 50% milk! Beyond 5% fat content you get into the yoghurt, cream, butter and cheese area of dairy. “Whole fat” milk is only 3% fat.

If your child is drinking whole or reduced fat (2%) milk, it may be the largest source of saturated fat in their diet. Serving lowfat or fat free milk to children age two and older helps keep hearts healthy and arteries clear.

2. Fat Content

1. Put 10 ml of sulphuric acid in the butyrometer.
2. Add 11 ml of milk from the average sample.
3. Add 1 ml of amyl alcohol.
4. Shake the butyrometer to dissolve the milk elements.
5. Put the butyrometers in the centrifuge.

You can remove the fat from whole milk by putting the milk in a jar and placing it in the fridge for 24 hours so it can settle. Take a spoon and scoop off the cream from the top of the milk to separate the fat from it. You can then store the milk in your fridge for up to 7 days.

From Wikipedia, the free encyclopedia. Butyrometer is a measuring instrument used to measure fat content in milk or milk products in general. The method used in the determination is Gerber’s method as invented by Swiss chemist Niklaus Gerber.

Butterfat, also called milk fat, natural fatty constituent of cows’ milk and the chief component of butter. …