There was CY shelf-stable milk in the U.S. for a brief time maybe 15 or 20 years ago. I guess there wasn’t enough of a market for it to be profitable.
Yitzyk, a look at the ingredients in skim milk show that they’re identical in vitamins only because vitamin A is added (in addition to the vitamin D that’s added to whole milk). Removing the fat removes the vitamin A, which is why they have to add it back in.