Cream & Non Fat Milk

Cream is the fatty part of milk that rises to the top, while non-fat milk (also called skim milk) is what remains after most of the fat has been removed. Both are dairy products derived from cow's milk.

Manufacturers use cream and non-fat milk to provide rich flavor, creamy texture, and body to a wide range of food products. They are fundamental ingredients in items like cheese, ice cream, yogurt, sauces, and baked goods.

Cream and non-fat milk are common food ingredients generally recognized as safe (GRAS) by the FDA. As dairy products, they provide essential nutrients like calcium and protein. However, cream is high in saturated fat, and some individuals may have difficulty digesting lactose, a sugar found in milk. JECFA and EFSA evaluate food additives, not whole food ingredients like milk and cream in this context.