Reduced Fat Milk

Reduced-fat milk is cow's milk from which some of the milk fat has been removed. It typically contains 2% milk fat by weight, compared to whole milk's 3.25%. This process involves centrifuging whole milk to separate the fat (cream) from the skim milk, then recombining them to achieve the desired fat percentage.

Manufacturers use reduced-fat milk as a primary ingredient to provide a dairy base, creamy texture, and flavor in various food products. It is commonly found in beverages like flavored milks and coffee drinks, as well as in dairy-based desserts, sauces, and some processed foods where a lower fat content is desired.

Reduced-fat milk is a common food ingredient and is not regulated as a food additive by the FDA. It is a source of protein, calcium, and often fortified with vitamin D. The Dietary Guidelines for Americans (2025-2030) recommend choosing low-fat or fat-free dairy products as part of a healthy eating pattern. JECFA and EFSA typically evaluate food additives and contaminants, not basic food ingredients like milk.