WordNet

coat (a liquid) with a layer
reading or glancing through quickly (同)skimming
a thin layer covering the surface of a liquid; "there was a thin skim of oil on the water"
remove from the surface; "skim cream from the surface of milk" (同)skim off, cream_off, cream
read superficially (同)skim_over
used of milk and milk products from which the cream has been removed; "yogurt made with skim milk"; "she can drink skimmed milk but should avoid butter" (同)skimmed
cause to skip over a surface; "Skip a stone across the pond" (同)skip, skitter
exploit as much as possible; "I am milking this for all its worth"
add milk to; "milk the tea"
take milk from female mammals; "Cows need to be milked every morning"
a white nutritious liquid secreted by mammals and used as food by human beings
any of several nutritive milklike liquids
produced by mammary glands of female mammals for feeding their young
a Cypriot monetary unit equal to one thousandth of a pound
a unit of length equal to one thousandth of an inch; used to specify thickness (e.g., of sheets or wire)
an angular unit used in artillery; equal to 1/6400 of a complete revolution
move along on skis; "We love to ski the Rockies"; "My children dont ski"
narrow wood or metal or plastic runners used in pairs for gliding over snow
the syllable naming the third (mediant) note of any major scale in solmization

PrepTutorEJDIC

〈液体〉‘から'『上澄みを取る』,浮遊物をすくい取る / (液体から)〈浮遊物〉‘を'『すくい取る』,〈上澄み〉‘を'取る《+『名』+『from』(『off』)+『名』》 / …‘を'『ざっと読む』 / 〈水面など〉‘を'『滑るように進む』,かすめて飛ぶ;(水面などすれすれに)…‘を'飛ばす(skip) / 《副詞[句]を伴って》『滑るように進む』,かすめて飛ぶ / (…を)ざっと読む《+『through』(over)+『名』(do『ing』)》 / (牛乳が)脱脂の(skimmed)
(雌の哺乳(ほにゅう)動物が分泌する)乳,(特に食料としての)『牛乳』,『ミルク』 / (植物の)乳汁,乳剤,乳液 / 〈牛など〉‘の'乳をしぼる / 〈情報など〉‘を'引き出す;(…を)〈人〉‘から'しぼり取る《+『名』+『of』+『名』》 / (毒を)〈蛇〉‘から'抜き取る《+『名』+『of』+『名』》 / 〈牛などが〉乳を出す
ミル(1000分の1インチ)
『スキー』 / 『スキーで滑走する』 / …‘を'スキーで滑る / スキーの,スキー用の
ミ(全音階の第3音)

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2014/06/03 02:25:01」(JST)

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[Wiki en表示]

Skimmed milk (United Kingdom and Canada), or skim milk (United States of America, Australia, and Canada), is made when all the cream (also called milkfat) is removed from whole milk.^[1]

Background

Historically, skimmed milk was used for fattening pigs, and was recommended as "not only the very best supplement for growing pigs, but is of almost equal value for fattening purposes" as it "furnishes a complete protein" and makes the feed "more palatable."^[2]

Sometimes only half the cream is removed; this is called semi-skimmed milk.

Skimmed milk contains less fat than whole milk, and as such many^[who?] nutritionists and doctors recommend it for people who are trying to lose weight or maintain a healthy weight^{[citation needed]}. On the other hand, some consider skimmed milk to actually be less healthy than whole milk, citing the observation that low fat foods generally do not lower calorie consumption and that when it comes to weight loss, restricting calories has a poor track record. It is thought that the reduction in calories keeps the body further from satiety, causing it to ultimately seek out the same amount of calories that would have otherwise been consumed, and in some cases possibly more or from sources less beneficial.^[3]^[4] The extent to which animal fat contributes to weight gain is also brought into question,^[5]^[6] along with claims that skimmed milk is more beneficial to heart health since non-skimmed milk has a higher low-density lipoprotein content. Milkfat, however, contains large, non-dense (Pattern A) LDL particles, which studies have shown to carry far less risk of coronary heart disease than small, dense (Pattern B) LDL particles.^[7] Skimmed milk also contains almost no Vitamin A.

In the UK, milk is marketed and labelled as follows:

Whole milk is about 4% fat
Semi skimmed milk is 1.7% fat
Skimmed milk is between 0.1-0.3% fat

In the USA, milk is marketed primarily by fat content and available in these varieties:

Whole Milk is 3.25% fat
2% Reduced-Fat Milk
1% Lowfat Milk (also called Light Milk)
0% Fat-Free Milk (also called Skim Milk or Nonfat Milk)

Health effects

According to a 2007 study conducted by the University of Hawaii, epidemiological data suggest that consumption of lowfat and nonfat milk may be correlated with an increased risk of localized or low-grade prostate cancer tumors, whereas whole milk was associated with decreased risk.^[8]^[9]

References

^ CFR - Code of Federal Regulations Title 21
^ Oliver, A. W.; E. L. Potter (November 1930). "Fattening Pigs for Market". Agricultural Experiment Station Bulletin (269): 14. Retrieved 21 November 2012. Cite uses deprecated parameters (help)
^ Alexandra Sifferlin (July 3, 2013). "Skim Milk is Healthier than Whole Milk, Right? Maybe Not". Time.
^ The Real Food Guide Is Skim Milk Good For You? http://therealfoodguide.com/is-skim-milk-good-for-you/
^ Enig, Mary, PhD. The truth about saturated fats. http://www.health-report.co.uk/saturated_fats_health_benefits.htm#1
^ Studies of dietary fat and heart disease., Science 2002. http://www.ncbi.nlm.nih.gov/pubmed/11859893
^ Paul John Scott (May 2011). "Is Skim Milk Making You Fat?". Details.
^ Park, Song-Yi (2007-10-08). "Calcium, Vitamin D, and Dairy Product Intake and Prostate Cancer Risk: The Multiethnic Cohort Study". American Journal of Epidemiology 166 (11): 1259–1269. doi:10.1093/aje/kwm269. |accessdate= requires |url= (help)
^ "Nonfat milk linked to prostate cancer". American Journal of Epidemiology (Reuters). 2008-01-02. Retrieved 2012-10-19.

UpToDate Contents

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English Journal

Caseinolytic and milk-clotting activities from Moringa oleifera flowers.

Pontual EV, Carvalho BE, Bezerra RS, Coelho LC, Napoleão TH, Paiva PM.SourceDepartamento de Bioquímica-CCB, Universidade Federal de Pernambuco, Cidade Universitária, 50670-420 Recife, Pernambuco, Brazil.
Food chemistry.Food Chem.2012 Dec 1;135(3):1848-54. Epub 2012 Jun 30.
This work reports the detection and characterization of caseinolytic and milk-clotting activities from Moringa oleifera flowers. Proteins extracted from flowers were precipitated with 60% ammonium sulphate. Caseinolytic activity of the precipitated protein fraction (PP) was assessed using azocasein,
PMID 22953932

Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan.

Blecker C, Habib-Jiwan JM, Karoui R.SourceGembloux Agro-Bio Tech, University of Liège, Laboratory of Food Science and Formulation, Passage des Déportés, 2, B-5030 Gembloux, Belgium.
Food chemistry.Food Chem.2012 Dec 1;135(3):1809-17. Epub 2012 Jun 28.
Heat treatment applied to milk induces denaturation of whey proteins, leading to a complex mixture of whey protein and whey protein coated casein micelles. The present paper investigates the effects of heat treatment (60 and 80°C during 20min) and rennet-induced coagulation temperature (30 and 40°
PMID 22953927

Japanese Journal

乳・乳製品に含まれる脂肪の酵素作用による検出(3)乳化作用強化による影響

久留米信愛女学院短期大学研究紀要 (39), 27-32, 2016-07
NAID 110010056049

Melatonin-rich milk fortified with alpha s1 casein tryptic hydrolysate improves primary insomnia : a randomized placebo controlled trial

Sleep and biological rhythms : official journal of the Japanese Society of Sleep Research 14(4), 351-360, 2016
NAID 40020957938

Production for High-vitality Starter Culture of <i>Lactobacillus plantarum</i> NDC 75017 by High Cell-density Cultivation and Low-temperature Vacuum Drying