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 ?
Made with whole or nonfat milk from only the best grass-fed Jersey and Guernsey cows, Smari has more calcium and protein than other yogurts.
It's got 110 calories, zero sat fat (thanks to nonfat milk and no whipped cream), and around 4 teaspoons of added sugar (thanks to stevia, a no-calorie natural sweetener).
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Most of the children in the study drank low-fat or nonfat milk.
Instead of nonfat milk and cornstarch, I have used cream when serving it to guests as a first course, and with whole milk when I have been out of cornstarch (and found it to be OK).
Separated proteins were then transferred to a nitrocellulose membrane, and the membrane was blocked for 2 hr at room temperature with 5% nonfat milk in Tris-buffered saline-Tween buffer (20 mM Tris, 500 mM NaCl, 0.
Curiously, the finest, thickest, and most stable milk froth is made with nonfat milk (1 cup becomes about 4 cups), but low-fat (1%) and reduced-fat (2%) also make richly textured foams.
Dry cereals, served plain or with lowfat or nonfat milk
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Chobani Nonfat Milk and Whole Milk Plain Greek Yogurt in multiserve containers is ideal for making smoothies, baking, or on top of a baked potato, chili and fajitas.
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For the jasmine milk: 1 gallon whole milk 2 ounces jasmine tea For the duck: 3 quarts plus 1 cup water 1 tablespoon selrose 3 1/2 ounces salt 2 cloves garlic, peeled 2 sprigs thyme 1 sprig rosemary 1 bay leaf 1/8 cup coriander seeds, toasted 1/2 tablespoon cloves, toasted 2 teaspoons cardamom pods, toasted 4 pods star anise, toasted 1 tablespoon black peppercorns, toasted 5 Long Island duck breasts, boned 3 quarts jasmine milk, from above For the jasmine milk-coriander tuile: 1 3/4 cups jasmine milk, from above 2 teaspoons coriander seeds 2 ounces nonfat milk solids 4 1/2 ounces maltodextrin 1/2 teaspoon methocel A4M* For the jasmine milk tapioca: 2 ounces large tapioca pearls, soaked in water 1 hour 1 cup jasmine milk, from above *available from www.