Nonfat Dairy Milk

Nonfat dairy milk is cow's milk with most of the fat removed. It is produced by separating the cream from the milk, typically through centrifugation. The remaining liquid is skimmed milk, which is then pasteurized and often fortified with vitamins A and D.

Manufacturers add nonfat dairy milk for its nutritional value, creamy texture, and flavor. It is commonly used in a wide range of products including dairy beverages, baked goods, soups, sauces, and processed snacks.

Nonfat dairy milk is generally recognized as safe (GRAS) by the FDA. It is a good source of protein, calcium, and vitamin D. Regulatory bodies like JECFA and EFSA have evaluated milk and dairy products, recognizing their nutritional benefits. While some individuals may have lactose intolerance or milk allergies, for the general population, consumption within a balanced diet is considered safe.