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 ?
Three aliquots were diluted at 37oC with skim milk extender containing ascorbic acid (0.
0mM) supplementation in skim milk extender on abnormalities (Mean +- SD: n=3; head, mid piece and tail) of buffalo bull spermatozoa at 1st, 3rd, and 5th day of storage at 5degC.
Skim milk extender has been recognized as an appropriate storage medium in liquid state for buffalo bull spermatozoa because of its higher ability to conserve semen quality, availability and economic suitability (Akhter, 2006).