Lite Ice Cream: Milkfat And Nonfat Milk

Milkfat is the fat component of milk, and nonfat milk is the liquid remaining after milk fat and most of the water are removed. Both are dairy products derived from cow's milk. They are commonly used together in dairy products.

Manufacturers add milkfat and nonfat milk to 'lite' ice cream and other frozen desserts to provide a creamy texture and rich flavor while reducing the overall fat content compared to traditional ice cream. They contribute to the structure and mouthfeel of the product.

Milkfat and nonfat milk are standard components of many dairy foods and are generally recognized as safe by the FDA. They are primary sources of dietary fat and calcium, respectively. While saturated fat intake should be moderated according to the Dietary Guidelines for Americans, these ingredients are not subject to specific upper intake limits from regulatory bodies like the National Academies. No specific health controversies are associated with their consumption at typical dietary levels.