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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.)