SKIM MILK
Skim Milk is now called Fat Free milk and must contain less than 0.5% butterfat. (The USDA changed milk labeling laws in the late 1990s. Many recipes still call it Skim Milk).
1% contains 1 to 1.5% butterfat
2% contains 2 to 2.5% butterfat
Whole milk contains at least 3.5% butterfat
Skim milk contains more calcium than whole milk.
Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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