Animal feed resources information system

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Skim milk

IMPORTANT INFORMATION: This datasheet is pending revision and updating; its contents are currently derived from FAO's Animal Feed Resources Information System (1991-2002) and from Bo Göhl's Tropical Feeds (1976-1982).


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Common names 

Skim milk

Related feed(s) 

Skim milk is milk from which most of the fat has been removed but in which all the protein remains.

Nutritional aspects
Nutritional attributes 

The protein has a high biological value and is very digestible. Skim milk is a good source of water soluble vitamins, whereas the fat soluble vitamins (A and D) are removed with the fat.

Potential constraints 

Adequate heat treatment (pasteurization) should be applied to assure that all pathogenic organisms have been destroyed.


Various viable options are available for using skim milk in feeding systems for calves (bucket, cooling, formic acid treatment, etc.)(6) (CAB X214766) (Fischer, 1984) and swine. Formaldehyde stabilization of skim milk fed to calves has been evaluated and shown to increase gains (7) (CAB D432860) (Berzinya, 1988).


Skim milk is an excellent feed for swine and would be a viable feed ingredient when the price is competitive or when there is an excess supply (2) (CAB 800463489) (Buhner, 1979). Gains in growing swine were increased when skim milk was fed (3)(CAB 820481833)(Mitchell, 1982); (8) (CAB 941411566) (Rave, 1993); (9) (CAB 19991415705) (Dunshea, 1999). Normally it is more economical to feed liquid skim milk than dried skim milk and the normal bacterial acidification was found to be the cheapest method of stabilization (5) (CAB D996518) (Fischer, 1985). Liquid skim milk that had been stabilized with formic acid was found to be more palatable in swine feeding applications as compared to hydrochloric acid stabilized skim milk (4) (CAB 830485043) (Schultz, 1983).

Nutritional tables
Tables of chemical composition and nutritional value 
Datasheet citation 

DATASHEET UNDER CONSTRUCTION. DO NOT QUOTE. https://www.feedipedia.org/node/197 Last updated on June 17, 2010, 1:14

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