Puolihapettu

Puolihapettu is a Finnish term that translates to "semi-fattened" or "partially saturated" in English. It is primarily used in the context of dairy products, specifically milk. Puolihapettu milk is a type of milk that has undergone partial separation of its fat content. Standard whole milk contains a certain percentage of fat, while skimmed milk has most of the fat removed. Puolihapettu milk falls in between these two extremes, offering a reduced fat content compared to whole milk but retaining more fat than skimmed milk.

The process of creating puolihapettu milk typically involves centrifugation, where the milk is spun at high speed to separate the cream (fat) from the skimmed milk. A controlled amount of the separated cream is then added back to the skimmed milk to achieve the desired fat percentage. This results in a milk that is lighter than whole milk but still offers a richer texture and mouthfeel than skimmed milk.

The fat content of puolihapettu milk can vary, but it is generally in the range of 1.5% to 2.5%. This makes it a popular choice for consumers who are looking to reduce their fat intake without completely eliminating it from their diet. It is commonly used in cooking, baking, and as a beverage, providing a versatile option within the dairy aisle. The term is specific to Finnish dairy labeling and is not widely used in other countries.