2 % skim milk

Two percent skim milk is a standardized bovine milk product in which approximately two percent of the milk's fat content remains following partial fat removal through centrifugal separation. Produced from cow's milk, this product represents a middle ground between whole milk (3.5–4.0% fat) and skim milk (0.1% fat or less), offering a compromise between creaminess and reduced caloric density. The milk retains lactose, milk proteins (casein and whey), and water-soluble vitamins while the centrifugal removal process separates much of the milk fat and fat-soluble vitamins. In industrial production, raw milk is standardized by removing cream through a separator, then homogenized to distribute the remaining fat evenly in microparticles, and pasteurized to eliminate pathogenic bacteria and extend shelf life.

Two percent milk exhibits a slightly creamy mouthfeel compared to skim milk, with a subtle richness that does not overwhelm delicate flavors. The nutritional profile reflects the reduced fat content while maintaining significant protein and calcium levels characteristic of milk.

Two percent milk serves as a versatile cooking ingredient suitable for both sweet and savory applications. It is commonly used in béchamel sauces, custards, puddings, and cream soups where its lower fat content still provides adequate body without excessive richness. In beverages, it is widely consumed as table milk and used in coffee, tea, and smoothies. Bakers employ it in bread doughs, cakes, and pastries where the moderate fat content supports crumb structure while maintaining lighter texture compared to whole milk preparations. In frozen desserts, sauces, and gravies, two percent milk offers sufficient fat for emulsification without overwhelming delicate flavor profiles. Its neutral taste makes it suitable for both sweet preparations and savory dishes including mashed potatoes, cream-based sauces, and custard bases.