A method of reducing the fat content in a dairy product.

The present invention relates to a method for reducing the fat content in a liquid dairy product. According to the invention there is provided a coalescing medium having a critical wetting surface tension of no more than about 50 mN / m, preferably a fibrous coalescing medium having an average fiber diameter up to about 50 mu m and a sheet weight of about 0.15 to about 1 kg / m2, is passed a liquid dairy product containing the fat through the coalescing medium at a rate of about 40 to about 800 lpm / m 2 of the surface area of ​​the coalescing medium to form fat particles coalesce and liquid dairy products with reduced fat content and fat particles are separated by coalescence of liquid milk product with reduced content fat. The invention is particularly applicable to reducing the fat content in milk, whey and dairies cleaning solutions.