Low Fat Milk

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.

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.

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.