Nonfat Milk

Nonfat milk is cow's milk from which most of the fat has been removed. It is made by centrifuging whole milk to separate the cream, leaving behind the skimmed milk. This liquid is then often pasteurized and sometimes dried into a powder.

Manufacturers add nonfat milk to products for its protein, calcium, and other nutrients, and to improve texture and flavor. It is commonly found in baked goods, dairy products like yogurt and cheese, and processed foods such as snacks and cereals.

In the US, nonfat milk is considered a common food ingredient and is generally recognized as safe (GRAS) by the FDA. It is a good source of protein, calcium, and vitamin D (when fortified). However, some individuals may experience digestive issues due to lactose intolerance, a common condition where the body cannot fully digest the sugar (lactose) in milk. As a basic food ingredient, nonfat milk is not typically evaluated by JECFA or EFSA as a food additive.