Skimmed Condensed Milk

Skimmed Condensed Milk: Nutrition and Guide

Skimmed condensed milk is produced by reducing skimmed milk under vacuum to remove most of its water content, yielding a concentrated milk product. Unlike sweetened condensed milk — the classic tinned product familiar from British store cupboards used in fudge and caramel — unsweetened skimmed condensed milk is essentially a concentrated skimmed milk product with similar characteristics to evaporated milk. In food manufacturing, concentrated skimmed milk is a widely used ingredient for producing dairy products, infant formula, and processed foods where a concentrated, storable source of milk protein and minerals is needed. The high protein concentration makes it of interest in sports nutrition and functional food manufacturing. As a shelf-stable, concentrated dairy product it offers excellent storage characteristics and nutritional density per unit volume.

Nutritional Value

Skimmed condensed milk provides 78 kcal and 7.6 g of protein per 100 ml, with just 0.2 g of fat — highly concentrated protein and minerals from the water removal process with minimal fat. Calcium content is very high at approximately 250 mg per 100 ml. It provides concentrated B12, riboflavin, phosphorus, potassium, and iodine. This makes it one of the most calorie-efficient sources of dairy protein and calcium available.

How to Use Skimmed Condensed Milk

Skimmed condensed milk can be diluted with water to produce a milk of approximately normal concentration, or used concentrated as a high-protein, high-calcium ingredient in smoothies, baking, or sauces. In cooking, it functions similarly to evaporated milk — contributing dairy richness, protein, and calcium without significant fat. It suits applications where richness is desired without the added fat of cream or whole evaporated milk: creamy soups, pasta sauces, rice puddings, and smoothies all benefit from a spoonful.