or skim milk

Skim milk, also known as non-fat milk, is cow's milk from which virtually all fat (cream) has been mechanically removed through centrifugation, leaving a liquid containing less than 0.5% milk fat by weight. The process separates the cream layer from the liquid milk without altering the milk's other components—lactose, proteins (casein and whey), minerals, and water-soluble vitamins—remain intact. Skim milk is white to slightly bluish-white in color and has a thinner, more watery mouthfeel than whole milk due to the absence of fat, though modern skim milk often has added milk solids to improve body and creaminess.\n\nHistorically, skim milk was a byproduct of butter and cream production; today it is intentionally produced as a standardized product. It contains approximately 86% water, 8-9% lactose, 3-4% protein, and negligible fat, with added vitamin A (to replace what was removed) and often vitamin D for bone health support.

Skim milk is widely used in baking, cooking, and beverage applications where fat reduction is desired or where the lighter texture is preferred. It serves as a base for soups, sauces, gravies, and custards, though its lack of fat may require the addition of other emulsifiers or thickening agents to achieve desired consistency. In beverage applications, it is consumed plain as a drink, used in coffee and tea, and incorporated into smoothies, protein shakes, and dessert preparations. It is also employed in low-fat or health-conscious versions of traditional recipes—including puddings, ice cream, cheese sauce, and cream-based dishes—though recipes may require adjustment to compensate for reduced fat content, which carries flavor and provides mouthfeel.