Skim milk, also known as skimmed milk (UK) or nonfat/fat-free milk (US), is milk from which nearly all the milkfat has been removed. It typically contains about 0.1% to 0.3% fat, compared to whole milk which has around 3.25% to 4% fat

How Skim Milk Is Made

Skim milk is produced by removing the cream (milkfat) from whole milk, either by allowing the cream to rise and skimming it off or by mechanical separation. The result is milk with very little fat content but retaining most of the other nutrients

Nutritional Profile

• Skim milk contains approximately the same amount of protein and calcium as whole milk but with fewer calories and almost no fat

• Vitamins A and D, which are fat-soluble and lost during fat removal, are often added back to skim milk to maintain nutritional value

• It is a good source of calcium, potassium, and protein, supporting bone health and other bodily functions

Uses and Considerations

• Skim milk is favored by people watching their saturated fat intake or aiming to reduce calorie consumption since it contains minimal saturated fat, which is linked to increased LDL ("bad") cholesterol and heart disease risk

• Some people find skim milk less creamy and less flavorful than whole milk due to the absence of fat

• Because it lacks fat, skim milk may not aid as well in the absorption of fat-soluble vitamins if consumed without other fat sources

In summary, skim milk is a low-fat milk option made by removing nearly all milkfat from whole milk, providing a nutrient-rich beverage with reduced calories and fat content, suitable for those managing fat intake or calories