[low-fat [milk]]

Low-fat milk is bovine milk that has been processed to reduce its fat content to between 0.5% and 2% by weight, compared to approximately 3.5-4% in whole milk. This reduction is typically achieved through centrifugal separation (centrifugation), which mechanically removes the cream layer containing most of the milk fat. The process preserves the milk's protein, lactose, and water-soluble nutrients, including B vitamins and minerals such as calcium and phosphorus. Low-fat milk retains the characteristic pale white color and mild, slightly sweet flavor of whole milk, though with a thinner mouthfeel due to reduced fat content. The most common commercial variants are 1% milk (containing approximately 1% fat) and 2% milk (containing approximately 2% fat).

Low-fat milk serves as a versatile base in both sweet and savory cooking, offering functionality similar to whole milk with reduced fat calories. It is commonly used in baked goods, where it contributes moisture and structure; in sauces and custards, though with slightly less richness; in soups and cream-based preparations; and as a beverage. In institutional and health-conscious cooking, low-fat milk is preferred for steamed beverages, cereals, and porridges. It performs adequately in most cooking applications, though it produces less stable foam for applications like cappuccino and requires slightly modified ratios in recipes designed for whole milk if creaminess is critical. Low-fat milk is also standard in many contemporary recipes developed with dietary considerations in mind.