Frozen Dairy Dessert: Nonfat Milk

Nonfat milk is cow's milk from which most of the milkfat has been removed. It is made by spinning whole milk in a centrifuge, which separates the lighter fat from the heavier liquid milk. This process results in a product that retains the protein, carbohydrates, and minerals of milk but with significantly less fat.

Manufacturers add nonfat milk to products to provide protein, calcium, and a creamy texture without adding significant fat. It is a common ingredient in dairy products like yogurt, ice cream, and cheese, as well as in baked goods, soups, and beverages. It helps improve the nutritional profile and texture of many processed foods.

Nonfat milk is a common food ingredient and is generally recognized as safe (GRAS) by the FDA. It is a good source of protein, calcium, and vitamin D (when fortified). Some individuals may experience digestive discomfort due to lactose intolerance, which is the inability to fully digest the sugar (lactose) in milk. JECFA and EFSA typically evaluate food additives, not basic food ingredients like nonfat milk.