Skimmed Milk
Also known as: skim milk, non-fat milk, nonfat milk, fat-free milk, low-fat milk
Standardized whole food regulated by FDA standards of identity (21 CFR 131). Pasteurized to eliminate pathogens.
What it is
Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <1.5% fat by weight.
Source of dairy protein, calcium, and lactose with minimal fat. Used as a beverage, in coffee, baking, and as a base for low-fat dairy products.
Why it's flagged
- Allergen — milk is a major FDA-recognized allergen requiring disclosure
- Lactose content can cause GI symptoms in lactose-intolerant individuals
What regulators actually say
"Milk is the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows ... shall have been pasteurized or ultrapasteurized."
"Nonfat dry milk is the product obtained by removal of water only from pasteurized skim milk. It contains not more than 5 percent by weight of moisture, and not more than 1 1/2 percent by weight of milkfat."
Regulatory status
United States — FDA
Standard of identity — 21 CFR 131.110 / 131.125
European Union — EFSA
Permitted; standard dairy product
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