Milk whose fat content is unaltered. It is homogenized, pasteurized, and often fortified with vitamins A and D. It may in some instances be treated with lactase-destroying enzymes.
The opaque white liquid that remains after the extraction of cream or butterfat from milk is commonly referred to as skim milk. It is important to note that the absence of cream or butterfat in this milk results in a lower fat content and a thinner consistency.