low-fat or skim milk

Low-fat and skim milk are fluid dairy products derived from cow's milk with a significant reduction in milk fat content through mechanical separation and removal processes. Skim milk (also called non-fat milk) contains less than 0.5% milk fat by weight, while low-fat milk typically contains between 0.5% and 2% milk fat. Both products retain the essential proteins, lactose, and water-soluble vitamins of whole milk, with skim milk being the leanest option and low-fat milk offering a moderate middle ground. The removal of fat, which carries much of milk's natural flavor, often results in a thinner mouthfeel and slightly less rich taste compared to whole milk, though these products may be fortified with vitamins A and D to compensate for losses during processing.

Low-fat and skim milk are extensively used in contemporary cooking and baking as healthier alternatives to whole milk in recipes where fat reduction is desired. They function in sauces, soups, and custards, though they produce lighter results due to reduced fat content; skim milk requires careful handling in applications requiring creaminess, as it lacks the emulsifying and richness-building properties of whole milk's butterfat. These products are fundamental in breakfast applications—cereals, oatmeal, and coffee beverages—and in reduced-fat baking, though recipes designed for whole milk may require modifications. Low-fat milk is particularly common in institutional cooking, school meals, and health-conscious households.