Pasteurization is usually a non-negotiable food safety requirement all milk producers abide by. It’s unlikely you’ll find unpasteurized (raw) skim milk, but it can be done. According to origin: cow, goat, sheep, water buffalo and regionally-available options (example: donkey, horse etc.). According to state: fluid and dry/powder milk.Still, it’s worth looking at the ingredients list where the exact amount of every ingredient is mentioned, even if it says otherwise on other parts of the package. Some countries allow producers to make such claims because an amount of milk fat as low as this isn’t believed to bring any significant nutritional contribution and is therefore considered a negligible amount (hence the label not always considering it). It only means there’s less than 0.5% butterfat. However, 0.0% or fat-free doesn’t necessarily mean there’s no butterfat at all in the milk, even if the packaging or label says so. For example, donkey and horse milk are 0.3% to 1.8% fat naturally. Special types of milk, available only regionally, may qualify as low and non-fat. To produce a non-fat version would mean to dilute the milk too much and have it lose too much of its nutritional value. Low-fat versions of this milk are 3% fat, about as much as regular, whole cow’s milk. Water buffalo milk, although popular, is naturally high in fat (8 g of butterfat per 100 ml). Non-fat milk is made by completely removing the naturally-occurring butterfat from the milk, then reintroducing very little of it (0.1% and up to 0.5%). The terms ‘skim’ and ‘skimmed’ mean ‘to remove floating matter from a liquid’ and their use with relation to milk stems from the practice of removing the layer of butterfat that naturally rises at the surface of the liquid part of the milk. However, in some countries, the terms skim or skimmed may be used to refer to milk with less than 0.3% fat or 0.1% fat only, while non-fat and fat-free and sometimes also skim and skimmed may refer to 0.1% and 0.0% fat milk only. The terms non-fat, fat-free, skim or skimmed milk are often used interchangeably to refer to milk with less than 0.5% fat. Fat-free milk, however, contains fewer calories than whole milk.What is non-fat milk more exactly? By definition, it is milk with less than 0.5% fat (ironic because it often does have some fat, albeit very small amounts). It comes from cows and is derived from whole milk.įat-free milk, also known as skim or nonfat milk, contains 8g of protein per 1 cup serving, which is about the same as whole milk. Skim milk, in particular, has about 12 – 13g of lactose per 8-ounce serving and is generally not considered a good option for those who are intolerant to the sugar. In fact, milk contains the most lactose compared to other dairy products, like yogurt and cheese. There also isn’t any fat in skim milk to balance out the naturally sweet flavor of the milk. Skim milk sometimes tastes sweeter than full-fat due to the higher lactose content. For example, an 8-ounce cup of milk contains about 80 calories and no fat at all.Īn 8-ounce cup of milk contains about 12g of carbohydrates, which is roughly the same as whole milk.Īn 8-ounce cup of skim milk contains about 12g of sugar, roughly the same as whole milk. The cream and fat of the milk will eventually rise to the top, which is then removed completely.įat-free milk, also known as skim milk, is a low-calorie dairy option compared to whole or 2% milk. There is a misconception that skim milk contains water to reduce the fat content however, skim milk is processed similarly to 2% milk.įat-free milk is created by allowing whole milk to separate for a period of time. Skim milk, also called fat-free or nonfat milk, has all the same essential nutrients as whole milk but no fat and fewer calories. Frequently Asked Questions about Fat Free / Skim Milk
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