Milkfat & Nonfat Milk

Milkfat and nonfat milk are components of milk. Milkfat is the fat portion of milk, while nonfat milk is the liquid portion remaining after the fat has been removed. Both are derived from cow's milk.

Milkfat and nonfat milk are used to add richness, flavor, and texture to a wide variety of foods. They are common ingredients in dairy products like ice cream, butter, and cheese, as well as in baked goods and confectionery.

Milkfat and nonfat milk are generally recognized as safe (GRAS) by the FDA when used in food. They are primary sources of nutrients like calcium and vitamin D. International bodies like JECFA have evaluated milk and milk products. Evidence on the health effects of dairy consumption is extensive and ongoing, with some studies suggesting benefits and others indicating potential risks depending on the type and quantity consumed.