Ice Cream Ingredients: Milkfat And Nonfat Milk

Milkfat is the fatty part of milk, and nonfat milk is the liquid part of milk after the fat has been removed. Both are natural components of dairy milk, typically sourced from cows. Nonfat milk can be concentrated or dried into a powder.

Milkfat contributes to the rich flavor, creamy texture, and mouthfeel of many dairy products. Nonfat milk provides protein, lactose, and minerals, and helps improve the body and texture of foods. These ingredients are commonly found in ice cream, yogurt, cheese, and baked goods.

Milkfat and nonfat milk are considered generally recognized as safe (GRAS) by the FDA when used in food. Dairy products are a good source of essential nutrients like calcium and protein. The Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories, and milkfat contains saturated fat. As basic food components, milkfat and nonfat milk are not typically evaluated by JECFA or EFSA as food additives.