Skimmed milk
Skimmed Milk
Skimmed milk (pronounced: /ˈskɪmd ˈmɪlk/), also known as non-fat milk or fat-free milk, is a type of milk that has had all of its cream and fat removed.
Etymology
The term "skimmed milk" originates from the process of "skimming" the cream off the top of the milk. This process has been used for centuries to separate the fat-rich cream from the rest of the milk.
Description
Skimmed milk is made by removing all the fat from whole milk. This is usually done by centrifugation, a process that spins the milk at high speeds to separate the fat from the rest of the milk. The fat is then removed, and the remaining milk is pasteurized and homogenized. The result is a milk product that contains less than 0.5% fat.
Skimmed milk is often used in baking and cooking, as well as in the production of lower-fat dairy products like yogurt and cheese. It is also a popular choice for those who are trying to reduce their fat and calorie intake.
Nutritional Value
Skimmed milk contains all the same nutrients as whole milk, including calcium, vitamin D, and protein, but with fewer calories and less fat. However, because the fat is removed, some fat-soluble vitamins like vitamin A and vitamin E are also reduced.
Related Terms
- Whole milk: Milk that has not had any of its fat removed.
- Semi-skimmed milk: Milk that has had some, but not all, of its fat removed.
- Milk fat: The fat that is naturally present in milk.
- Lactose: The sugar that is naturally present in milk.
External links
- Medical encyclopedia article on Skimmed milk
- Wikipedia's article - Skimmed milk
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