The lack of a standard solution that resembles the solute composition and chemical properties of milk without having surface activity has led researchers studying the physicochemical properties of milk phospholipids and gangliosides at interfaces to use an array of buffers that mimic only a few parameters of fluid milk, such as pH and/or osmolarity. Polar lipid behavior is heavily influenced by the solutes present in their surroundings, so obtaining solutions that resemble fluid milk as much as possible, without having surface activity that can interfere with accurate data acquisition, is required for obtaining reliable results that can be applied to real food systems. In this work, a method for extracting surface- active compounds from milk, such as lipids and proteins, without significantly changing the integrity of the fluid milk is presented. Surface-active compounds are characterized as those that accumulate at the water/air interface and increase the surface pressure of that interface. By passing fluid milk through a 10-kDa molecular weight cut-off membrane ultrafiltration unit and then passing the resulting permeate through rounds of carbon filtration and aeration, a solution that is virtually non-surface-active can be created. No acid-base chemistry or excessive heat is used, and the presence of trace, fully soluble compounds can be retained unlike in simulated milk ultrafiltrate preparation. Equilibrium surface pressures of the permeate at various stages of refinement were obtained using a Langmuir trough, with crude permeate having an equilibrium surface pressure of 13 ± 1 mN/m. Surface pressures were obtained at least thrice from at least 3 different permeate samples. The stability of ganglioside monolayers on permeate at various stages of refinement show that ultrafiltration of fluid milk alone is not sufficient to obtain reliable data. With an increasing interest in the behavior of milk fat globule membrane lipids in fluid milk, this work improves model systems that heavily simplify the complexity of the matrix that milk fat globules present themselves in.