Skim milk
Skim Milk
Skim milk, also known as nonfat milk or fat-free milk, is a type of milk that has had all of its cream and fat removed. It is a popular choice for those who are looking to reduce their intake of fat and calories.
Pronunciation
Skim milk is pronounced as /skɪm mɪlk/.
Etymology
The term "skim" comes from the Old English word "sciman," which means to "take off, remove." This is in reference to the process of removing the cream and fat from the milk. The word "milk" comes from the Old English word "meoluc," which is derived from the Proto-Germanic word "meluks."
Related Terms
- Milk: A white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals before they are able to digest other types of food.
- Cream: The fatty part of milk, which rises to the top when milk is allowed to stand and is not homogenized.
- Fat: One of the three main macronutrients, along with protein and carbohydrates. It is the most energy-dense macronutrient.
- Calories: A unit of energy. In nutrition, calories refer to the energy people get from the food and drink they consume, and the energy they use in physical activity.
Health Benefits
Skim milk provides all the protein, carbohydrates, vitamins, and minerals of whole milk but with less fat and fewer calories. It is a good source of calcium, vitamin D, and protein, which are essential for bone health. It is also often fortified with vitamin A, which is important for good vision and a healthy immune system.
Production
Skim milk is produced by separating the fat from whole milk. This is usually done by centrifugation, which involves spinning the milk at high speed so that the fat globules, which are lighter, rise to the top. The fat-free milk is then collected from the bottom.
See Also
External links
- Medical encyclopedia article on Skim milk
- Wikipedia's article - Skim milk
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