What type of milk is defined as having only the necessary nonfat milk solids without excess fat?

Skim milk is specifically defined as milk from which the cream has been removed, resulting in a product that contains very little fat. In skim milk, the primary objective is to retain the nonfat milk solids while eliminating the excess fat content. This makes it a preferred choice for those seeking lower-fat dairy options while still obtaining essential nutrients such as proteins, vitamins, and minerals that are part of the milk's nonfat components.

In contrast, whole milk contains approximately 3.25% fat, which means it has a significantly higher fat content than skim milk. Sweetened condensed milk is thickened and has a concentrated sweetness due to added sugar, which does not align with the definition provided. Heavy cream, on the other hand, contains a high percentage of milk fat, typically around 36% or more, which is far from the criteria of having only necessary nonfat milk solids. Thus, skim milk is the only option that fits the description of having only the necessary nonfat milk solids without the excess fat.