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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use nonfat milk for its protein and calcium content, and to reduce fat …
What it is
Nonfat milk, also known as skim milk, is milk from which almost all the fat has been removed. It is produced by separating the cream from the milk. The resulting liquid is skim milk, which is then often pasteurized and homogenized.
Why it's used
Manufacturers use nonfat milk for its protein and calcium content, and to reduce fat in products. It can also add a creamy texture and mild flavor. It is commonly found in baked goods like cakes and pies, as well as in gravies and frozen desserts.
Health notes
Nonfat milk is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium, which are important nutrients. International bodies like JECFA have evaluated milk and dairy products. Typical consumption of nonfat milk as part of a balanced diet is not associated with adverse health effects.
Allergen info
Nonfat milk is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.