Skumming

Skumming is a dairy processing term that denotes the separation of cream from milk, producing skim milk and a separate stream of dairy fat. In Scandinavian languages, the verb skumma or the noun skumming refers to this operation; in English the process is typically described as skimming or cream separation.

Practice: In modern facilities, milk is fed into a cream separator, a centrifuge that uses centrifugal force to separate by density. Gravity separation, used in older equipment, relies on the natural rise of fat-rich cream. The separated streams may be pasteurized before packaging.

The fat content of skim milk is typically around 0.1 to 0.5 percent, while the separated cream contains a much higher fat proportion, commonly around 30–40 percent for standard cream products.

Uses: Skim milk is marketed as a low-fat drinking product or used as an ingredient in dairy blends and cheese production. The cream is used for butter, coffee cream, or whipped cream. The separation step is an essential first stage in many dairy operations and can influence subsequent product quality, including texture and stability.

History: The method originated from traditional practices of allowing milk to stand and skimming the surface; modern plants use automated separators to increase efficiency and control. Regulatory and safety controls, such as pasteurization, ensure product safety after separation.