Figure 5
From: A method for standardizing the fat content of human milk for use in the neonatal intensive care unit
Relationship between fat concentration of whole milk and skim milk centrifuged at optimum resuspension RCF (A: 3750 g .min) and at "defatting" (B: 100,000 g .min). The skim milk fat content averaged 17.2 ± 4.5 g/l (R2 = 0.0772, n = 72) and 11.5 ± 2.9 g/l (R2 = 0.0069, n = 72) for samples centrifuged at 3750 g.min and 100,000 g.min, respectively.