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Nonfat milk, also known as skim milk, is cow's milk that has had substantially all of its fat content removed through centrifugal separation, leaving primarily water, lactose, casein and whey proteins, and milk solids. The fat removal process typically reduces milk fat to less than 0.5% by weight, compared to approximately 3.5–4.5% in whole milk. This process was developed in the late 19th century and has become standard in commercial dairy processing. The result is a thinner, slightly more translucent liquid with a less rich mouthfeel than whole milk, though the flavor remains fundamentally dairy-based and mild.\n\nThe composition of nonfat milk makes it nutritionally distinct: it retains most water-soluble vitamins (B vitamins, vitamin A when fortified) and minerals (calcium, phosphorus), while losing fat-soluble vitamins unless artificially fortified. The protein structure remains largely unchanged, maintaining its ability to coagulate and foam, making it suitable for both beverage and culinary applications.

Nonfat milk serves as a lower-calorie substitute for whole milk in applications where fat reduction is desired, including coffee, tea, breakfast cereals, and baking. It is commonly used in sauces and soups where milk is a primary ingredient, though the resulting dishes may lack the richness and mouthfeel of those made with whole milk. In professional baking, nonfat milk powder (dried nonfat milk solids) is frequently preferred over liquid nonfat milk for its longer shelf life and consistent protein concentration, used in bread doughs, cakes, and pastries to enhance browning and structure. Nonfat milk also foams effectively and is therefore standard in coffee shop settings for cappuccinos and lattes.