Semi-Skimmed Milk

Semi-skimmed milk is produced by removing half the cream from whole pasteurised milk by centrifugal force, leaving it with a fat content of between 1.5% and 1.8%. Although lower in calories than whole milk, it has more protein, calcium and vitamins (although not the fat-soluble vitamins A and D which are removed with the cream). As half the cream is left in the milk, semi-skimmed milk has more flavour than skimmed.

Semi-skimmed milk is sold in a variety of ways:

• Cartons with a green label
• Plastic bottles with a green cap
• Glass bottles with a red and silver striped foil top

Uses

Britain's most popular type of milk, semi-skimmed milk can be used in cooking, drinks or on breakfast cereals.

Storage

Semi-skimmed milk should be kept in the fridge and used within five days of opening. Cartons and plastic bottles may also be frozen successfully; after thawing, simply shake the milk well to ensure that it is well blended.