Lowfat Ice Cream: Milkfat And Nonfat Milk

Milkfat is the fat component of milk, and nonfat milk is the liquid part of milk after the fat has been removed. Both are dairy products derived from cow's milk. They are key components in the production of many dairy-based foods.

Milkfat provides richness, flavor, and a smooth texture to foods. Nonfat milk contributes protein, calcium, and a liquid base. They are most commonly found in ice cream, yogurt, cheese, butter, and other dairy products.

Milkfat and nonfat milk are considered safe and nutritious components of the diet by regulatory bodies. The FDA considers milk a major food allergen. While saturated fat in milkfat has been linked to cardiovascular health concerns, moderate consumption as part of a balanced diet is generally considered acceptable. International bodies like JECFA have evaluated milk and milk products.