It's skim, could be good for the fat man.
Milk generally requires refrigeration to prevent it from going sour. However, by the 1960s, "Ultra-high-temperature-processing" could be applied to milk to make it last longer outside of refrigeration. The milk has since become a hit with European countries, but was initially slow to adapt to North Americans. Seeing that refrigeration is nothing more than a memory of the past in the Dead Zone, milk that can survive for weeks without refrigeration has become a necessity for survivors who need their calcium.