Ice Cream: Milkfat And Nonfat Milk

Milkfat is the fat component of milk, and nonfat milk is the part of milk that remains after most of the fat and water have been removed. Both are derived from cow's milk. They are often used together in dairy products.

Milkfat provides richness, flavor, and a smooth texture to foods. Nonfat milk contributes protein and a creamy base. They are primary ingredients in ice cream, yogurt, butter, and many other dairy-based desserts and products.

Milkfat and nonfat milk are considered safe and nutritious food ingredients by the FDA. They are major sources of calcium, vitamin D (when fortified), and protein. Excessive intake of saturated fat, found in milkfat, has been linked to increased risk of heart disease by health organizations, but moderate consumption as part of a balanced diet is generally considered acceptable.