nonfat milk

Nonfat milk, also called skim milk, is milk from which the fat content has been mechanically removed through centrifugation or other separation processes, resulting in a product containing less than 0.5% milk fat by weight. Derived from cow's milk, nonfat milk retains the milk solids—including lactose, casein, whey proteins, and minerals—while the cream layer is separated and sold separately or used for butter and other dairy products. The process typically occurs at the dairy processing facility immediately after collection and pasteurization. Nonfat milk is white in appearance, with a thinner consistency and slightly more watery mouthfeel than whole milk, and a clean, slightly sweet dairy flavor without the rich, creamy notes of full-fat varieties.

Nonfat milk is used extensively in cooking and baking as a lower-fat alternative to whole milk, suitable for sauces, soups, custards, and beverages. It performs adequately in most applications where whole milk is called for, though dishes requiring cream or richness may benefit from added fat sources. In baking, nonfat milk works well in quick breads, cakes, and cookies, though custards and creams may develop a less luxurious texture. Nonfat milk is commonly consumed as a beverage, used in coffee and tea, and serves as the base for low-fat yogurt and frozen desserts. It is a staple in reduced-fat cooking across Western cuisine and is frequently used in institutional foodservice and dietary-restricted preparations.