Dairy milk comes in many varieties to cater the needs & preferences of consumers.
- Whole milk – contains 3.5% fat. It is the closest to the way it comes from the cow before processing.
- Reduced-fat milk – contains 2% milk fat. It is for those who still loves the creamy taste but minus the fat
- Low-fat milk – contains 1% milk fat. Suitable for weight watchers
- Fat-free milk also known as nonfat or skim – contains no more than 0.2% milk fat.
All kinds of milk above contains the essential nutrients found in whole milk but less fat.
Most milk undergoes processing before it reaches the store. The three primary steps are: pasteurisation, homogenization and fortification.
- Pasteurisation – is a process that heats the milk to destroy harmful microorganisms and prolong shelf life. Pasteurisation keeps milk safer while maintaining its valuable nutrients. Ultra-high temperature (UHT) milk is pasteurized at a much higher temperature to make it sterile. UHT can be kept safe without refrigeration.
- Homogenization – After pasteurisation, milk undergoes homogenization to prevent separation of the milk fat from the fluid milk. Homogenization creates a smooth, uniform texture.
- Fortification – Finally, milk is fortified to increase its nutritional value or to replace nutrients lost during processing. Vitamin D is added to most milk to facilitate the absorption of calcium. Vitamin A is frequently added to reduced-fat, low-fat and fat-free milk to promote normal vision, the immune system, and reproduction.
Read more: Healthy Eating
“Let Food be Thy Medicine & Medicine be Thy Food.” Hippocrates