dl milk

Skimmed milk, also called skim milk or non-fat milk, is bovine milk from which the fat content has been mechanically removed or reduced to negligible levels (typically less than 0.1% milk fat). The milk is pasteurized and homogenized, then centrifuged or separated to extract the cream layer, leaving a white liquid with lower caloric density than whole milk. The fat removal process does not significantly alter the milk's protein, lactose, or mineral content, though some fat-soluble vitamins (A, D, E) may be reduced unless fortified.

Skimmed milk maintains the characteristic mild, slightly sweet flavor of cow's milk with less richness and creaminess on the palate. Different regions refer to this product by varying names—"écremé" in French, "scremato" in Italian—and it is a staple in many contemporary diets, particularly in health-conscious consumers and those managing caloric intake.

Skimmed milk functions primarily as a beverage and ingredient in cooking and baking where its lower fat content is desirable. It is used in light sauces, custards, puddings, and low-fat baked goods, though its reduced fat may require adjustments in recipes designed for whole milk, as it produces less rich textures and less creamy mouthfeel. The ingredient appears frequently in nutritionally-modified versions of classic dishes across Western cuisines. In coffee and tea, it serves as a lighter alternative to whole milk or cream, commonly encountered in contemporary café culture.