Ingredients : Milkfat And Nonfat Milk

Milkfat and nonfat milk are components derived from cow's milk. Milkfat is the fatty portion of milk, while nonfat milk (also known as skim milk) is the liquid portion remaining after most of the fat has been removed. These components can be separated and then recombined in specific ratios or used individually in food products.

Manufacturers add milkfat and nonfat milk to products to provide texture, flavor, and nutritional value. In foods like ice cream and frozen yogurt, milkfat contributes to creaminess and richness, while nonfat milk provides body, protein, and calcium. They are essential ingredients in many dairy-based products.

Milkfat and nonfat milk are generally recognized as safe (GRAS) by the FDA when used in food. Milkfat contains saturated fat, and the Dietary Guidelines for Americans (2025-2030) recommend keeping saturated fat intake to less than 10% of daily calories. Nonfat milk is a source of protein, calcium, and vitamin D (if fortified). JECFA and EFSA evaluate dairy products as food components rather than as food additives.