Using the separation and standardization process, different types of milk can be obtained each containing different contents of fat.
Skim milk is milk which is separated from non-homogenized whole milk or in the case of most Greenbelt families, the milk leftover after the cream was removed. This milk usually contains 0.1 per cent milk fat. (World Book Encyclopedia, 459-464)
Low fat milk is milk which contains usually between 0.5 to 2 per cent milk fat. This is obtained by the addition of skim milk or cream to milk. (World Book Encyclopedia, 459-464)
Whole milk is milk that has not had any of it's natural nutrients or vitamins removed. (World Book Encyclopedia, 459-464)