Fat Free Skim Milk

Fat-free skim milk is milk from which almost all the fat has been removed. It is produced by separating the cream from the milk, a process that also removes most of the fat-soluble vitamins. The remaining liquid is skim milk.

Skim milk is used as a beverage and as an ingredient in many foods, including baked goods, dairy products like yogurt and cheese, and processed foods. It provides a source of protein and calcium with fewer calories and less fat than whole milk.

Fat-free skim milk is a source of protein, calcium, and vitamin D (if fortified). The U.S. Food and Drug Administration (FDA) considers milk a major allergen. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated milk components. Evidence suggests dairy consumption, including skim milk, is part of a healthy diet, but some individuals may have lactose intolerance or milk allergies.