Reducing the fat in skim milk affects its taste and texture. Adding certain carbohydrate derivatives can improve skim milk quality without changing its basic components. By adding polydextrose and inulin to skim milk, the researchers found that the milk's viscosity and taste improved. This means skim milk with these additives can be as good as regular milk in terms of texture and flavor. The added derivatives also didn't affect the milk's pH, color, or other properties. This study shows that skim milk with these additives can be stored well and approved for commercial sale, offering a more affordable and acceptable option for consumers.