Skim milk - Dasshinyu (English spelling)

Japanese: 脱脂乳 - だっしにゅう（英語表記）skim milk

The part that remains after the fat is separated from milk by centrifugation. It has a fat content of less than 0.1%, and its main components are proteins such as casein, lactalbumin, and lactoglobulin, lactose, minerals, and vitamins _B1 , _B2 , and C. It is used as the raw material for fermented milk, skim cheese, casein, and lactose. When the water is removed, it is called skim milk powder, which has excellent storage properties and a wide range of uses. (→Reconstituted milk)

Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information

Japanese:

牛乳から脂肪分を遠心分離した残りの部分。脂肪率は 0.1%以下で，主成分はカゼイン，ラクトアルブミン，ラクトグロブリンなどの蛋白質，乳糖，無機質，ビタミン B₁，B₂ ，Cなど。発酵乳，脱脂チーズ，カゼインや乳糖の原料になる。水分を除いたものを脱脂粉乳といい，保存性にすぐれ利用範囲も広い。 (→還元牛乳 ) 　

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