What is the difference between a skimmed milk and trim milk?
The average composition of cow's milk is 87.2% water, 3.7% milk
fat, 3.5% protein, 4.9% lactose, and 0.7% ash. This composition
varies from cow to cow and breed to breed. For example, Jersey cows
have an average of 85.6% water and 5.15% milk fat. These figures
also vary by the season of the year, the animal feed content, and
many other factors. The federal Food and Drug Administration (FDA)
establishes standards for different types of milk and milk
products. Some states use these standards, while others have their
own standards. Prior to 1998, the federal standards required that
fluid milk sold as whole milk must have no less than 3.25% milk
fat, low-fat milk must have 0.5-2.0% milk fat, and skim milk must
have less than 0.5% milk fat. Starting in 1998, the FDA required
that milk with 2% milk fat must be labeled as "reduced-fat" because
it did not meet the new definition of low-fat products as having
less than 3 grams of fat per serving. Milk with 1% milk fat could
still be labeled as "low-fat" because it did meet the definition.
As a comparison, light cream has no less than 18% milk fat, and
heavy cream has no less than 36% milk fat. Hope this helps 100ml of
fresh milk provides:
* 3.5g fat
* 124mg calcium
Low-fat milk contains half the fat of whole milk. It is popular
with people who are watching their weight or who are trying to
reduce their fat intakes. Low-fat milk is not suitable for children
under two years.
Low-fat milk is sometimes fortified with vitamins and minerals
because reducing the fat content in milk also reduces the levels of
vitamin A and D. These vitamins and others such as B vitamins are
added back in. Different dairies add different vitamins at varying
levels so it is important to read the labels on milk cartons so you
know what you are buying.
100mls of low-fat milk will provide:
* 1.6g fat
* 124mg calcium
Low-fat milks with added vitamins have a unique composition
compared to ordinary low- fat milk.