Skim Milk
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Skim Milk or Nonfat Milk must by law contain less than .5% butter fat.

The term "skim" comes from the pastoral days when fresh milk was allowed to sit after milking, allowing the fat to rise to the top. Once on the surface, the fat was skimmed to make butter and cream products, and the remaining milk was consumed or turned into other dairy products like cheese. Depending on whether the end user customer knew about the dairyman's removal of the fat, "Skimming" or "The Skim" could be a good or bad thing.

Availability

Skim Milk is available all year long.

Varieties

In fortified skim milk, the non fat dry milk solids and vitamins are added back into the milk.

Nutritional Value USDA
MILK,RED FAT,FLUID,2% MILKFAT,WO/ ADDED VIT A & VIT D
Amount Per 100g
Calories 50
%Daily Value*
 
1%
Total Fat 1g
0%
Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
2%
Cholesterol 8mg
2%
Sodium 47mg
2%
Potassium 140mg
1%
Total Carbohydrate 4g
0%
Dietary Fiber 0g
Sugars 5g
Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nutrition

It is more efficient today to separate butter fat from the milk with centrifuges. However, due to the missing butter fat, the vitamins A, D, E & K are not naturally present in separated skim milk.

Gluten Free

Yes

Low Fat

Yes

Low Calorie

Yes