skimmed milk - cold

Skimmed milk (also called skim milk or non-fat milk) is cow's milk from which the fat layer has been mechanically removed or centrifugally separated, resulting in a product containing less than 0.5% milk fat by weight. The removal of fat is typically achieved through centrifugation, a process that separates the lighter fat globules from the denser aqueous phase. Skimmed milk retains the proteins, lactose, vitamins, and minerals of whole milk, though the removal of fat reduces the concentration of fat-soluble vitamins (A, D, E, K) unless these are fortified back into the product. The liquid is thin, pale, and watery in appearance, with a mild, slightly sweet dairy flavor that lacks the richness of whole or reduced-fat milk.

The term "cold" indicates the milk is refrigerated, the standard form in which skimmed milk is commercially distributed and stored to maintain freshness and prevent microbial growth.

Skimmed milk is widely used in cooking and baking where fat reduction is desired without sacrificing protein content or dairy flavor. It is commonly employed in soups, sauces, custards, and puddings, though it produces a thinner mouthfeel compared to whole milk. In baking, skimmed milk can be used in breads, cakes, and pastries, though it may result in less tender crumb due to reduced fat. Skimmed milk is also used in beverage applications, including coffee, tea, smoothies, and milk-based drinks. It serves as a base for low-fat yogurt, cheese, and other cultured dairy products. Due to its minimal fat content, it is less suitable for applications requiring emulsification or richness, such as cream-based sauces or ice cream.