Translation guide
In Japanese, skimmed milk is most commonly referred to as 脱脂乳 (だっしにゅう) or スキムミルク. The term 低脂肪乳 (ていしぼうにゅう) is also used for low-fat milk, which is similar but not exactly the same. This guide explains the differences and usage.
skimmed milk (liquid)
skimmed milk (powder)
The most common way to refer to skimmed milk in everyday contexts, such as in supermarkets or recipes.
The standard Japanese term for skimmed milk. Literally 'defatted milk'. Used on product labels and in nutritional contexts.
This skimmed milk has almost no fat.
Loanword from English 'skim milk'. Commonly used in recipes and by younger people. Often found on packaging.
I put skim milk in my coffee.
Means 'low-fat milk'. Not exactly the same as skimmed milk (which has <0.5% fat), but often used interchangeably in casual contexts. Check the label for fat percentage.
低脂肪乳 usually contains 0.5–1.5% fat, while true skimmed milk has less than 0.5%. In Japan, products labeled 脱脂乳 are closer to skimmed milk.
Low-fat milk has a bit more fat than skimmed milk.
When referring to the powdered form used in baking or as a shelf-stable product.
Skimmed milk powder. Commonly used in commercial food production and sometimes in home baking.
I use skimmed milk powder to make bread.
Loanword for 'skim milk powder'. Often seen in recipes or on imported products.
Skim milk powder can be reconstituted with water.
脱脂乳 (skimmed milk) has less than 0.5% fat. 低脂肪乳 (low-fat milk) has 0.5–1.5% fat. 無脂肪乳 (non-fat milk) is sometimes used synonymously with 脱脂乳, but is less common. Always check the nutrition label for exact fat content.