Skimmed milk: Difference between revisions

Latest revision as of 19:20, 22 March 2025

A type of milk with reduced fat content

Skimmed milk, also known as non-fat milk or fat-free milk, is a type of milk from which the cream has been removed. This process results in a milk product that contains less than 0.5% milk fat. Skimmed milk is often consumed by individuals seeking to reduce their intake of dietary fat and calories.

Production[edit]

The production of skimmed milk involves the removal of cream from whole milk. This is typically achieved through a process called centrifugation, where the milk is spun at high speeds to separate the fat from the rest of the milk. The remaining liquid is then pasteurized to ensure it is safe for consumption.

Nutritional content[edit]

Skimmed milk retains most of the nutrients found in whole milk, including protein, calcium, and vitamins such as vitamin D and vitamin B12. However, the removal of fat also reduces the levels of fat-soluble vitamins such as vitamin A and vitamin E. To compensate, some manufacturers fortify skimmed milk with additional vitamins.

Health benefits[edit]

Skimmed milk is often recommended for individuals who need to manage their cholesterol levels or reduce their overall caloric intake. It provides a source of high-quality protein and essential minerals without the added calories from fat. This makes it a popular choice for those on weight loss diets or those with specific dietary restrictions.

Uses[edit]

Skimmed milk can be used in a variety of culinary applications. It is commonly used in baking, cooking, and as a base for smoothies and shakes. It can also be consumed on its own as a beverage or added to coffee and tea.

Comparison with other types of milk[edit]

Skimmed milk differs from other types of milk such as whole milk, which contains about 3.5% fat, and semi-skimmed milk, which contains about 1.5% to 1.8% fat. Each type of milk offers different nutritional profiles and is chosen based on individual dietary needs and preferences.

Related pages[edit]

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-{{Short description|Milk with all milkfat removed}}
+{{Short description|A type of milk with reduced fat content}}
-{{more refs|date=August 2021}}
-[[File:Skim milk poured into cereal bowl.jpg|thumb|Skimmed milk being poured into a cereal bowl]]
-'''Skimmed milk''' ([[British English]]), or '''skim milk''' ([[American English]]), is made when all the [[cream|milkfat]] is removed from whole [[milk]].<ref>{{cite web| url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.189 | title=CFR – Code of Federal Regulations Title 21 | website=accessdata.fda.gov | publisher=Federal Drugs Administration | location=USA }}</ref> It tends to contain around 0.1% fat.<ref name="nomilk">{{cite book|last1=Ward|first1=Andrew|title=No Milk Today - The vanishing world of the milkman|date=23 May 2017| publisher=Robinson | location=London | isbn=978-1472138903 | edition=1st}}</ref>
-==Background==
+'''Skimmed milk''', also known as '''non-fat milk''' or '''fat-free milk''', is a type of [[milk]] from which the [[cream]] has been removed. This process results in a milk product that contains less than 0.5% [[milk fat]]. Skimmed milk is often consumed by individuals seeking to reduce their intake of [[dietary fat]] and [[calories]].
-Historically, skimmed milk was used for fattening pigs, and was recommended as "not only the very best supplement for growing pigs, but is of almost equal value for fattening purposes" as it "furnishes a complete protein" and makes the feed "more palatable".<ref>{{cite journal| last1=Oliver|first1=A. W.| first2=E. L. | last2=Potter | title=Fattening Pigs for Market| journal=Agricultural Experiment Station Bulletin|date=November 1930| issue=269| pages=14| url=https://ir.library.oregonstate.edu/downloads/fx719m84g | access-date=20 August 2022 }}</ref>
-==Terminology==
+==Production==
-In the [[United Kingdom]], milk is traditionally marketed and labelled as follows:{{fact|date=August 2021}}
+The production of skimmed milk involves the removal of [[cream]] from whole milk. This is typically achieved through a process called [[centrifugation]], where the milk is spun at high speeds to separate the fat from the rest of the milk. The remaining liquid is then pasteurized to ensure it is safe for consumption.
-* Whole milk (around 3.0–4% fat) –  Plastic bottles marketed in blue packaging.
-* Semi-skimmed milk (around 1.8% fat) – Plastic bottles are marketed in green packaging.
-* Skimmed milk (around 0.1% fat) – Plastic bottles are marketed in red packaging.
-* [[Channel Island milk]] (around 5–5.5% fat) Often referred to as gold top, although this varies.
-Additionally, some supermarkets in the UK now{{when|date=August 2021}} market milk as:{{fact|date=August 2021}}
-* 1% fat milk – Normally sold in purple or orange packaging.
-In the UK, milk is sometimes still delivered on the doorsteps by a [[milkman]] in the early hours of the morning in glass pint bottles with the colour printed foil lid indicating the milkfat content. Whole milk had plain silver foil, semi-skimmed milk had silver foil with red stripes and skimmed milk silver foil with a blue checker pattern.<ref name="nomilk" />
-In the [[United States]], milk is marketed primarily by fat content and available in these varieties:<ref name=":0">{{Cite web |last=Ipatenco |first=Sara |date=2018-04-16 |title=The Colors of Milk Labels & What They Mean |url=https://livehealthy.chron.com/colors-milk-labels-mean-6338.html |access-date=2022-07-21 |website=[[Houston Chronicle]]}}</ref>
-* Whole milk is 3.5% fat
-* 2% Reduced-fat milk
-* 1% Lowfat milk
-* 0% Non-fat milk (also called skim milk or fat-free milk)
-United States milk producers also use a color-coding system to identify milk types, usually with the bottle cap or colored accents on the packaging. Whole milk is often denoted by red, while 2% is most often colored blue. 1% and skim colors vary by region or dairy, with common colors for these lines being purple, green, yellow, pink, or light blue.<ref name=":0" />
+==Nutritional content==
+Skimmed milk retains most of the [[nutrients]] found in whole milk, including [[protein]], [[calcium]], and [[vitamins]] such as [[vitamin D]] and [[vitamin B12]]. However, the removal of fat also reduces the levels of [[fat-soluble vitamins]] such as [[vitamin A]] and [[vitamin E]]. To compensate, some manufacturers fortify skimmed milk with additional vitamins.
-==Production==
+==Health benefits==
-Most skimmed milk is created by spinning whole milk in a [[centrifuge]] so that the fat droplets separate out.<ref>{{Cite web|title=How Is Skim Milk Made?|url=https://www.thekitchn.com/how-is-skim-milk-made-ingredient-intelligence-215893|access-date=2021-02-16|website=Kitchn|language=en}}</ref>
+Skimmed milk is often recommended for individuals who need to manage their [[cholesterol]] levels or reduce their overall [[caloric intake]]. It provides a source of high-quality [[protein]] and essential [[minerals]] without the added calories from fat. This makes it a popular choice for those on [[weight loss]] diets or those with specific dietary restrictions.
-==See also==
+==Uses==
-* [[Fat content of milk]]
+Skimmed milk can be used in a variety of culinary applications. It is commonly used in [[baking]], [[cooking]], and as a base for [[smoothies]] and [[shakes]]. It can also be consumed on its own as a beverage or added to [[coffee]] and [[tea]].
-* [[Low-fat milk]]
-==References==
+==Comparison with other types of milk==
-{{Reflist}}
+Skimmed milk differs from other types of milk such as [[whole milk]], which contains about 3.5% fat, and [[semi-skimmed milk]], which contains about 1.5% to 1.8% fat. Each type of milk offers different nutritional profiles and is chosen based on individual dietary needs and preferences.
-{{Milk navbox}}
+==Related pages==
-{{Authority control}}
+* [[Milk]]
+* [[Dairy product]]
+* [[Lactose]]
+* [[Pasteurization]]
+* [[Vitamin D fortification]]
+[[Category:Dairy products]]
 [[Category:Milk]]