Low Fat Milk
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What it is
Low-fat milk is cow's milk from which most of the butterfat has been removed. It typically contains 1% or 2% milkfat, compared to whole milk which contains about 3.25% milkfat. The fat is removed through a process called centrifugation.
Why it's used
Manufacturers use low-fat milk as a primary ingredient in dairy products like yogurt and cheese, and as a liquid base in baked goods, soups, and sauces. It provides moisture, protein, and calcium, and contributes to texture and flavor in products such as cakes, crackers, and ready-to-drink shakes.
Health notes
Low-fat milk is a source of calcium, vitamin D, and protein. The U.S. Food and Drug Administration (FDA) considers milk a major food allergen. Regulatory bodies like the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated milk and its components. Evidence does not suggest adverse health effects from consuming typical amounts of low-fat milk for most people.
Allergen info
Milk is one of the 9 FDA major allergens. It does not contain gluten.
Products containing Low Fat Milk
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FRIENDLY FARMS
1% Low Fat Milk
47kcal
3.4Protein
1.1Fat
5.5Carbs
BELMONT
Cheesecake Gourmet Sampler, Cheesecake
High in saturated fat — 45% DV per serving
High in added sugars — 38% DV per serving
383kcal
5.3Protein
22.3Fat
41.5Carbs
Topco Associates, Inc.
Lowfat Chocolate Milk
62kcal
3.3Protein
1.0Fat
10Carbs
Hy-Vee, Inc.
1% Low Fat Milk
47kcal
3.4Protein
1.1Fat
5.5Carbs