Skummjölk

Skummjölk, also known as skim milk, is a type of milk from which most or all of the fat has been removed. It is produced by centrifugal separation or by allowing the cream to rise to the surface and then removing it. Skummjölk is a dairy product and is a common ingredient in many food products and beverages.

Nutritionally, skummjölk is a good source of protein, calcium, and vitamin D, although the vitamin D is typically added during fortification. It contains very little fat and calories compared to whole milk or reduced-fat milk. This makes it a popular choice for individuals looking to reduce their fat and calorie intake.

In terms of taste and texture, skummjölk is generally thinner and less creamy than milk with higher fat content. Its flavor is often described as lighter and sometimes less rich. Despite these differences, it can be used in most culinary applications where milk is called for, including baking, cooking, and as a beverage.

The production process for skummjölk is similar to that of other milk products. Raw milk is pasteurized and then separated. The separated cream is used for other dairy products like butter or is recombined with skim milk in different proportions to create milk with specific fat percentages, such as 1% or 2% milk. Skummjölk is widely available in supermarkets and is often labeled as "skim milk" or "fat-free milk" in English-speaking countries.