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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).

Skim milk contains more calcium than whole milk because most of the calcium in milk is found in the water content not the fat content. When the milk fat (butterfat) is removed, the relative percentage of calcium remaining in the 'skimmed' milk is higher.
 

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