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Skim milk is produced by separating and removing the fat content from whole milk, and then fortifying it with vitamin D and vitamin A. The fat content of whole milk is around 3.5% while skim milk contains less than 0.2% fat. Lower fat content means skim milk has fewer calories and less cholesterol compared with whole milk.
Skim milk has 80 calories per 8 oz. serving and 0 grams of fat, while 2 percent milk has 120 calories and 5 grams of fat. Buttermilk contains anywhere from 0.1 percent to 2 percent milk fat, and is made out of partially or completely skim milk. A culture, or bacteria, is added to the buttermilk. The culture produces lactic acid, which is what gives buttermilk its texture and tart taste.