Once the milk is defatted, it will become tasteless, because butyric acid, which gives milk a special flavor, has been removed, so the taste is weak and it is not good to drink. Moreover, fat-soluble vitamins such as vitamins A, D, E and K are seriously lost, while water-soluble vitamins and minerals are partially retained, but the content is obviously reduced. What's more, conjugated linoleic acid, a health care component with anti-cancer effect in milk, was also removed during degreasing. In addition, although the content of calcium will not drop much, the absorption rate of calcium will be affected due to the reduction of vitamin D.
Skim milk or low-fat milk loses a lot of important nutrients while removing fat. In fact, about 4% fat in whole milk is not very high compared with foods with high fat content such as animal viscera and fat meat.