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DIETITIANBECKY Posts: 26,660
5/20/13 3:49 P

It is the protein, not the fat.
The protein cooks (coagulates) and forms the film.
Becky

Edited by: DIETITIANBECKY at: 5/20/2013 (15:49)
ANARIE Posts: 12,470
5/20/13 1:59 P

It's actually proteins, but it's not enough of a difference to worry about.

en.wikipedia.org/wiki/Milk_skin

DRIEDOUT SparkPoints: (3,899)
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Posts: 249
5/20/13 1:23 P

I like that. So a few less calories from milk fat

PENAM87 Posts: 46
5/20/13 1:11 P

You're simply removing some of the fat.

DRIEDOUT SparkPoints: (3,899)
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5/20/13 12:41 P

I like to warm the milk I use in my coffee. I measure it, and put it in a pan on low, and add it to the gradually cooling coffee in my french press a little at a time.

Obviously the milk evaporates, and less water would not change the calorie content. But it also develops a skin, which I spoon off. What creates the skin? What am I removing? Does that have any impact on the protein, fat or calorie content?

Not that it's a big deal, just curious

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