2% low-fat milk
2% low-fat milk provides 5 grams of protein per 240 mL (8 oz) serving and is an excellent source of calcium and vitamin D, supporting bone health. It contains approximately 120 calories per serving with reduced saturated fat compared to whole milk, while retaining essential fat-soluble vitamins.
About
2% low-fat milk is a standardized dairy product derived from the milk of lactating bovines, with the fat content reduced to approximately 2% by weight through mechanical separation and removal of cream. This intermediate product between whole milk (3.25–3.8% fat) and skim milk (0.1% fat) retains significant nutritional density while reducing saturated fat content. The milk is typically pasteurized and homogenized to ensure microbial safety and consistent texture, resulting in a white, opaque liquid with a mild, slightly sweet flavor characteristic of bovine dairy.
Culinary Uses
2% low-fat milk serves as a versatile cooking and beverage ingredient across numerous culinary applications. It is commonly used in sauces, gravies, and cream soups where a lighter body is desired without sacrificing richness. In baking, it functions in batters, doughs, and custards, though recipes formulated for whole milk may require slight adjustments to account for reduced fat content. As a beverage, it is consumed directly or incorporated into smoothies, coffee, and tea. Its lower fat content makes it suitable for applications where reduced dietary fat is a consideration, though it retains adequate body for most culinary purposes.