Skim milk. There are two types of skim milk: 1. collected, obtained by means of stands, 2. milk of the same name, from which almost all the fat was extracted with a centrifuge (centrifuged milk, or more precisely - skimmed milk). Stand milk, from which the cream was collected, also includes depending on the standstill method from 0,5 do 1,0% fat, while centrifuged milk contains it below 0,1%. Even without the fat content, for cheese-making purposes, stagnant milk is better suited than centrifuged milk, because it is usually less shaken and healthier, because it does not pass through as many wires as swirled, as a result, it contains less air. They are easier to sort and set aside, if it's rotten.
The dry matter content in centrifuged milk is on average approx 9%, while in whole milk approx 12,5%. So we get less cheese from it than from whole milk. The specific gravity of the centrifuged milk, skim is from 1,032 do 1,036, on average 1,034. There are few rennet cheeses made from centrifuged milk, that would deserve to be called excellent. Made hard, they are leathery, while soft, they tend to lose their shape. The addition of whole milk significantly improves the quality of skim milk cheeses.
When it comes to curd cheeses made from harvested milk, this field is much wider and more graceful here. There are quite a few types of lean cheeses, cottage cheese, which can be called tasty.