Detailed division of dairy products

In the dairy, centrifugation machines spin milk at high speeds,forcing less dense fats to separate from the liquid and float up.After being skimmed off,this fat, known as butterfat,can be used in dairy products like butter,cream,and cheese.Or it can be later added back to the liquid in varying proportions to yield different fat content milks.Full fat milk, sometimes referred to as whole milk, has 3.25% butterfat added compared to 1-2% for low and reduced fat milk,and less than half a percent for skim milk.