Skim milk is a dairy product which contains an extremely low fat percentage. In some countries skim milk is defined as âfat freeâ milk, since many labeling laws allow foods with negligible fat contents to be labeled as âfat freeâ. Most grocery stores and dairies stock skim milk, along with low-fat and whole milk products. For people who are concerned about the amount of fat in their diets, skim milk is an excellent alternative to whole milk, although some individuals do not enjoy the flavor.
OMICS Group International is one of the leading Open Access Publishers which is publishing 700+ peer-reviewed journals. OMICS Group through its Open Access Initiative is committed to make genuine and reliable contributions to the scientific community. It follows an Open Access publication model that enables the dissemination of research articles to the global community free of cost. Advances in dairy Research is one of the top journals which publish quality articles, findings dealing with Dairy Research, Dairy Farming, Milk Protein , Milk Analysis, Animal breeding, Dairy animal Production, UHT Processes and Biotechnology, Biochemistry of dairy milk and to introduce various forms of technological developments. Advances in Dairy Research is among the top journals which publish the articles related to Skim milk. Advances in Dairy Research provide a forum for Scientists from all over the world to exchange ideas, to propagate the advancement of science.
Last date updated on June, 2014