Skim milk

Template:Infobox Nutrient Skim milk, also known as non-fat milk or fat-free milk, is a dairy product obtained by removing almost all the fat from whole milk. The process of skimming reduces the milk fat content to less than 0.5%, making it a popular choice for individuals seeking to reduce their fat intake without sacrificing the calcium and protein benefits of regular milk.

History

The practice of skimming fat from milk has been around for centuries, initially performed by allowing milk to sit and manually skimming the fat that rose to the top. The modern process of producing skim milk involves centrifugal separators, which efficiently separate the milk fat from the liquid.

Nutritional Value

Skim milk is rich in protein, calcium, vitamin D, and vitamin B12, but has a significantly lower calorie count compared to whole milk due to the absence of fat. It is often fortified with vitamins A and D to replace the loss of these vitamins when the fat is removed.

Health Benefits

Consumption of skim milk has been associated with various health benefits, including lower risk of obesity, heart disease, and type 2 diabetes. Its high calcium content also supports bone health.

Uses

Skim milk is used similarly to whole milk in cooking and baking. It is also a popular choice for making cheese, yogurt, and other dairy products where lower fat content is desired.

Controversies

There have been debates about the health benefits of skim milk versus whole milk. Some studies suggest that whole milk may be more satiating and less likely to contribute to obesity, while others highlight the benefits of reduced fat intake provided by skim milk.

See Also

• Milk
• Dairy product
• Calcium
• Protein

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