Fat Free Milk

Fat-free milk, also called skim milk, is cow's milk from which almost all the fat has been removed. This is typically done by a process called centrifugation, where the milk is spun at high speed to separate the cream (fat) from the skim milk. The resulting milk contains very little fat and fewer calories than whole milk.

Fat-free milk is used as a beverage and as an ingredient in many food products. Manufacturers use it to reduce the fat and calorie content of items like yogurt, cheese, ice cream, and baked goods. It provides protein and calcium without the richness of higher-fat milk.

Fat-free milk is a source of calcium and vitamin D, which are important for bone health. The U.S. Food and Drug Administration (FDA) considers it a dairy product. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated milk and dairy products. Typical consumption of fat-free milk is not associated with adverse health effects.