Skim Milk


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Skim Milk

 

milk from which the cream has been separated. Skim milk contains about 3.2 percent protein, 4.8 percent lactose, 0.05 percent fat, and 0.7 mineral substances. It is consumed fresh or is used in the preparation of such nonfat products as dried and condensed milk, a beverage similar to koumiss with antibiotic and dietetic properties, clabber, acidophilus milk, kefir, and cottage cheese. Skim milk is also used in the production of casein and for feeding young agricultural animals (in fresh or clabbered form and as an ingredient in whole-milk substitutes). Outside the USSR, skim milk usually has sugar, fruits, vegetables, coffee, cocoa, or spices added to it. (See alsoMILK PRODUCTS.)

REFERENCE

Davidov, R. B. Moloko i molochnoe delo, 4th ed. Moscow, 1973.
References in periodicals archive ?
Microbiological, chemical and somatic cell analyses were performed to evaluate the effect of microfiltration on the composition of skim milk.
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In tests, process cheese spreads were manufactured with natural cheese that contained either full-fat cheddar cheese, reduced-fat cheddar or skim milk cheese.
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The experts divided them into two groups, half drinking skim milk and the other half taking soymilk post workout.
Subsidies for skim milk powder have disappeared altogether.
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20 that bacterial toxin in powdered skim milk produced at Snow Brand's Taiki factory in Hokkaido was the cause of the widespread food-poisoning outbreak which made about 13,400 people ill in western Japan.
solid-pack pumpkin 1 cup evaporated skim milk Fat-free sour cream and chopped fresh chives (if desired)