Skimmed describes milk from which most of the fat has been removed, leaving typically 0.1% fat or less. The cream is separated by centrifugation, and the remaining milk keeps its protein, calcium, and B vitamins while losing the fat-soluble vitamins A and D with the cream, which is why some skimmed milks are fortified. It is the choice for those minimising saturated fat and calories, though its thin body and blander flavour disappoint whole-milk loyalists. In cooking it behaves differently: sauces made with skimmed milk need more thickening, and it scorches more readily. The name is literal, recalling the days when cream was skimmed by hand from the top of the pail.