How do you do this?  I would suggest a method somewhat similar to the "sauce
separator" tool commonly seen in large kitchen store chains in the USA - a
measuring cup with a spout that originates from the bottom instead of the
top.  Translate that to medical devices and one could .....

place the non separated milk in a syringe barrel (capped with a needle less
device - many are available here)of appropriate size (they are available
from 1cc to 60cc)

with the cap pointing straight down....cover the open end with tin foil.

Let the milk sit over time to separate - how long DOES this take?   A simple
rack could be constructed with upside down styrofoam cups (these also come
in various sizes) placed in any flat bottomed container (perhaps a cake pan)
and holes carved out to hold the syringe barrels. The entire rack could be
placed in the refrigerator if needed to wait the suggested length of time
needed for separation before actually using (feed or store separately) the
"cream" portion of the EBM.

One could uncap the syringe and decant the bottom most EBM (skim portion)
directly into an appropriate container.  As the predetermined volume is
decanted one could either recap the syringe or quickly aim it to a second
appropriate container.  One could even do three or more separate decanting
of the same milk. Volume markers would help to keep things objective and
give guidelines.  Exact ratios of creamy milk to skimmed milk could be
determined if mother's known daily milk volumes were compared to infant's
known daily need (as in a totally gavage fed preemie). Less precise
estimates that still allows objective measurements could be made in cases of
supplementing cream for a foremilk/hindmilk imbalance.  In other words one
could tell parents give the creamiest 20% or the creamiest 10%, etc...

The syringe method also leaves the fat in a container with a built in
squeegee.  The piston portion of the syringe could be used to clean the fat
off the barrel walls.

The syringe method has another advantage over simply pouring the milk off
the top.  If anyone has ever tried to pour the grease off the top of a
container of broth or sauce you would know how difficult that is to do. The
thinner, non fat portion stays at the bottom of the container as you tilt
the cup and still pours out first.  If you try to move fast to defeat this
large portions are spilled.  The old dairy milk bottles from the days prior
to homogenization had a narrowed cinched-in neck that then spread out again
to form a little half ball on the top.  These effectively stopped the skim
from pouring out with the cream.  It also predetermined how much cream one
would take off.  A small ball would take off only the highest fat portion, a
larger ball would hold that fat plus some of the less fatty milk.

I think siphoning the milk fat off or suctioning it with a syringe would
also be possible but difficult. The tip of the suction or siphoning device
would have to be constantly moved to stay in the fat portion. This would be
harder to do as more fat was removed and the remaining fat layer shrinks.
It would also be harder to do in wide storage containers as opposed to
tall/narrow ones.

Any one have thought on this?
Carla (just north of Washington, DC)