About Fat-Free or Nonfat Milk
Removing as much fat as technologically possible results in fat-free (nonfat) milk. The term “fat-free” replaced the “skim” milk designation. “Nonfat” is synonymous with “fat-free” where the milk should contain no more than 0.5 percent milk fat and a minimum of 8.25 percent MSFN (milk solids-not-fat). Vitamin A fortification is required, while vitamin D is optional. Consumption of fat-free (nonfat) milk is less than that of reduced fat (2 percent) milk. In fact, sales of reduced fat (2 percent) milk has increased more compared to the sales of fat-free (nonfat).