Skim milk is a dairy product which contains an extremely low fat percentage. In some countries skim milk is defined as “fat free” milk, since many labeling laws allow foods with negligible fat contents to be labeled as “fat free”. Most grocery stores and dairies stock skim milk, along with low-fat and whole milk products. For people who are concerned about the amount of fat in their diets, skim milk is an excellent alternative to whole milk, although some individuals do not enjoy the flavor. PrimeOA Publications International is one of the leading Open Access Publishers which is publishing 700+ peer-reviewed journals. PrimeOA Publications through its Open Access Initiative is committed to make genuine and reliable contributions to the scientific community. It follows an Open Access publication model that enables the dissemination of research articles to the global community free of cost. Advances in dairy Research is one of the best online open access journals which publish original research, review, Short communication, Case study in the field of Dairy Research, Dairy Farming, Milk Protein , Milk Analysis, Animal breeding, Dairy animal Production, UHT Processes and Biotechnology, Biochemistry of dairy milk. It has world quality editorial board members in order to develop its standards. Advances in Dairy Research is among the top online journals which publish the articles related to Skim milk. Advances in Dairy Research provide a forum for Scientists from all over the world to exchange ideas, to propagate the advancement of science.