Each Of The Following: Nonfat Milk

Nonfat milk, also known as skim milk, is milk from which most of the fat and calories have been removed. It is produced by separating the cream from the milk through centrifugation. The remaining liquid is skim milk.

Manufacturers add nonfat milk to foods to provide a source of protein and calcium, and to improve texture and moisture. It is commonly found in baked goods like cakes and cupcakes, as well as in pasta dishes and snack mixes.

Nonfat milk is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium, which are important nutrients. The WHO/IARC has not classified nonfat milk. Evidence does not suggest adverse health effects from consuming nonfat milk in typical amounts.