Skimmed milk, or skim milk, is made when all the cream (also called milkfat) is removed from whole milk
. Milk from which sufficient fat has been removed to reduce the milkfat content to less than 0.5%. It is used in the manufacture of certain cheese varieties, casein, and lactose. It is an ingredient in frozen desserts, baked goods, and confectionery. It is also consumed as a beverage.
Skimmed milk contains less fat than whole milk, and as such many nutritionists and doctors recommend it for people who are trying to lose weight or maintain a healthy weight.
Sometimes, only half the cream is removed, resulting in semi-skimmed milk instead. Skim milk tends to have a slightly watery flavor, which some consumers do not enjoy.
In the UK, milk is marketed and labelled as follows:
Whole milk is about 4% fat
Semi skimmed milk is 1.7% fat
Skimmed milk is between 0.1-0.3% fat
In the USA, milk is marketed primarily by fat content and available in these varieties:
Whole Milk is 3.25% fat
2% Reduced-Fat Milk
1% Lowfat Milk (also called Light Milk)
0% Fat-Free Milk (also called Skim Milk or Nonfat Milk)
Low-fat milk has sufficient milk fat removed to bring the levels between 0.5-2 % It also must contain at least 8.25% solids-not-fat. It must contain 2000IU of vitamin A per quart.
Skim milk Also called non fat milk has had sufficient milk-fat removed to bring the level to less than 0.3%
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