369:. Semi-skimmed is by far the most popular variety, accounting for 63% of all milk sales. Whole milk follows with 27% and then skimmed with 6%. Until 1 January 2008, milk with butterfat content outside the ranges defined by the European Commission could not legally be sold as milk. This included 1% milk, meaning varieties with 1% butterfat content could not be labelled as milk. Lobbying by Britain has allowed these other percentages to be sold as milk. Since the change in regulation, all major supermarkets have launched a 1% variety.
31:
460:
58:‘Whole’ or ‘full-fat’ milk has more nutritional energy by volume than low fat milk, and researchers found that in general low fat milk drinkers do absorb less fat, but will compensate for the energy deficit by eating more carbohydrates. They also found that the lower fat milk drinkers also ate more fruits and vegetables, while the higher fat milk drinkers also ate more meat and sweets.
605:
65:
Department of
Agriculture showed that consumers of reduced or low fat milk had greater intake of vitamins, minerals, and dietary fiber compared to the group of whole milk drinkers, yet zinc, vitamin E, and calcium were all under consumed in each group. The conclusion was that the whole milk drinkers
597:
239:
milk fat milks. Modern commercial dairy processing techniques involve first removing all of the butterfat, and then adding back the appropriate amount depending on which product is being produced on that particular line.
148:
While regular or whole milk has an average of 3.5% fat, reduced-fat milks have at least 25% less fat than regular milk. Low-fat milk must contain less than 1.5% fat and skim or ‘fat-free’ milk has no more than 0.15% fat.
893:
69:
Researchers at the
University of Copenhagen, in Denmark, found that drinking full-fat milk may actually be better for your heart than drinking skimmed milk. This is because it boosted levels of
50:'s milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk bottle top varied to enable quick recognition.
132:
and manufacturers of glassware. Standard specifications for the
Babcock methodology and equipment were published as a result of this meeting. Improvements to the Babcock test have continued.
1001:
908:
872:
828:
784:
737:
1062:
634:
1084:
663:
685:
120:. Before the Babcock test was created, dishonest milk dealers could adulterate milk to falsely indicate a higher fat content. In 1911, the
961:
1033:
977:
1150:
1121:
1203:
997:
1029:
993:
335:
125:
61:
Nutrition intake between whole milk drinkers and skimmed or low fat drinkers is different. An analysis of a survey done by the
578:
Lee HH, Gerrior SA (2002). "Consumers of reduced-fat, skim, and whole milk: intake status of micronutrients and diet fibers".
521:
227:" milk (abbreviated to "homo" on labels and in speech) refers to milk which is 3.25% butterfat (or milk fat). There are also
129:
539:"Energy, macronutrient, and food intakes in relation to energy compensation in consumers who drink different types of milk"
121:
85:
so that the fat droplets separate out. To make low fat milk, one can simply mix skim and whole milk in a fixed ratio.
140:
The terminology for different types of milk, and the regulations regarding labelling, varies by country and region.
894:"Proximate Composition of Australian Dairy Foods — Your guide to the nutritional content of Australian Dairy Foods"
66:
were more likely to choose foods that were less micronutrient-dense, which resulted in their less healthful diets.
940:
1058:
626:
850:
806:
762:
715:
1092:
655:
338:
regulations stating that any food with less than ½ gram of fat per serving can be labelled "fat free".
124:'s Committee on Official Methods of Testing Milk and Cream for Butterfat met in Washington DC with the
17:
1204:"The Milk and Dairies (Semi-skimmed and Skimmed Milk) (Heat Treatment and Labelling) Regulations 1988"
693:
1179:
601:
345:. Half and half is usually sold in smaller packages and used for creaming coffee and similar uses.
70:
758:
851:"A Comparison of Various Modifications of the Babcock Test for the Testing of Homogenized Milk"
92:
ranges from about 3.3% up to 5%. It varies by breed, and by diet, and can also be altered by
1142:
1113:
513:
263:
97:
1207:
867:
823:
779:
732:
8:
388:
1037:
224:
93:
980:
560:
517:
862:
818:
774:
727:
550:
964:
904:
354:
1234:
1228:
342:
117:
555:
538:
1088:
689:
442:
113:
564:
598:"Effect of Whole Milk compared with Skimmed Milk on Fasting blood lipids"
478:
465:
101:
763:"Specifications and Directions for Testing Milk and Cream for Butterfat"
112:
Milk's fat content can be determined by experimental means, such as the
932:
82:
341:
In the U.S. and Canada, a blended mixture of milk and cream is called
483:
317:
214:
43:
223:
In Canada "whole" milk refers to creamline (unhomogenized) milk. "
34:
Chart of milk products and production relationships, including milk
104:
have bred cows that produce milk with less than 1% fat content.
1085:"Milk producers urged to skim off more fat as EU relaxes rules"
510:
American
Dietetic Association Complete Food and Nutrition Guide
30:
1146:
1117:
488:
81:
Today, most skim milk is created by spinning whole milk in a
459:
353:
Three main varieties of milk by fat content are sold in the
473:
1171:
89:
47:
1206:. Queen's Printer of Acts of Parliament. Archived from
994:"Title 21 § 131.110 Milk - Code of Federal Regulations"
455:
861:(90). American Dairy Science Association: 901–919.
135:
107:
76:
817:(5). American Dairy Science Association: 331–373.
726:(4). American Dairy Science Association: 342–343.
656:"How is Milk Made? From Cow to Table #InternSarah"
970:
512:(revised and updated 3rd ed.). Hoboken, NJ:
42:is the proportion of milk, by weight, made up by
1226:
954:
848:
773:(1). American Dairy Science Association: 38–44.
536:
716:"The Babcock Test; A Review of the Literature"
686:"Scientists breed cows that give skimmed milk"
1198:
1196:
807:"Study of Babcock Test for Butterfat in Milk"
501:
602:Department of Nutrition, Exercise and Sports
88:The fat content of the raw milk produced by
1135:
1193:
677:
577:
543:The American Journal of Clinical Nutrition
866:
822:
778:
731:
554:
757:
29:
713:
590:
330:In the USA, skim milk is also known as
53:
27:Butterfat proportion of milk, by weight
14:
1227:
1082:
1024:
1022:
1020:
1018:
804:
1106:
683:
580:Family Economics and Nutrition Review
537:Lee HH, Gerrior SA, Smith JA (1998).
507:
1059:"Bread and milk: the perfect couple"
1015:
986:
46:. The fat content, particularly of
24:
122:American Dairy Science Association
25:
1246:
1114:"Gold top or Channel Island Milk"
868:10.3168/jds.s0022-0302(45)95251-9
824:10.3168/jds.S0022-0302(19)94337-2
805:Bailey, D E (September 1, 1919).
780:10.3168/jds.S0022-0302(17)94359-0
733:10.3168/jds.s0022-0302(42)95301-3
348:
849:Trout, G M; P. S. Lucas (1945).
458:
243:
136:Terms for fat content by country
108:Methods of detecting fat content
77:Methods for reducing fat content
73:cholesterol in the bloodstream.
1182:from the original on 2020-09-19
1164:
1153:from the original on 2018-04-24
1124:from the original on 2018-04-24
1076:
1065:from the original on 2011-07-20
1051:
1004:from the original on 2022-05-21
943:from the original on 2013-06-25
925:
886:
875:from the original on 2023-03-16
842:
831:from the original on 2023-03-16
798:
787:from the original on 2023-03-16
740:from the original on 2023-03-16
666:from the original on 2021-02-28
637:from the original on 2021-04-26
608:from the original on 2018-04-23
438:Less than 0.3% (typically 0.1%)
1083:Elliot, Valerie (2008-01-01).
751:
707:
684:Leake, Jonathan (2007-05-27).
648:
619:
571:
530:
508:Duyff, Roberta Larson (2006).
13:
1:
494:
100:. For example, scientists in
143:
7:
451:
10:
1251:
714:Herreid, Ernest O (1942).
1030:"Skimming the Milk Label"
400:>3.5% (typically 3.7%)
152:
855:Journal of Dairy Science
811:Journal of Dairy Science
767:Journal of Dairy Science
720:Journal of Dairy Science
627:"How Is Skim Milk Made?"
414:1.5%-2% (typically 1.7%)
130:U.S. Bureau of Standards
126:U.S. Bureau of Dairying
907:. 2012. Archived from
251:Fat content by weight
35:
556:10.1093/ajcn/67.4.616
163:Canadian terminology
160:Fat content by weight
33:
98:genetic modification
54:Health and nutrition
389:Channel Island milk
40:fat content of milk
604:. 9 October 2012.
94:selective breeding
36:
901:legendairy.com.au
523:978-0-470-04115-4
449:
448:
418:Semi-skimmed milk
375:Butterfat content
328:
327:
254:U.S. terminology
221:
220:
16:(Redirected from
1242:
1219:
1218:
1216:
1215:
1200:
1191:
1190:
1188:
1187:
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1159:
1158:
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1110:
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1103:
1101:
1100:
1091:. Archived from
1080:
1074:
1073:
1071:
1070:
1055:
1049:
1048:
1046:
1045:
1036:. Archived from
1026:
1013:
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1010:
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990:
984:
983:
974:
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967:
958:
952:
951:
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937:NeilsonDairy.com
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782:
755:
749:
748:
746:
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711:
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692:. Archived from
681:
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642:
623:
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372:
371:
293:reduced fat milk
248:
247:
180:Homogenized milk
157:
156:
64:
21:
1250:
1249:
1245:
1244:
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1225:
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1107:
1098:
1096:
1081:
1077:
1068:
1066:
1057:
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1052:
1043:
1041:
1040:on May 11, 2008
1028:
1027:
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1005:
992:
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987:
976:
975:
971:
960:
959:
955:
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944:
931:
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926:
917:
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911:
905:Dairy Australia
896:
892:
891:
887:
878:
876:
847:
843:
834:
832:
803:
799:
790:
788:
761:(May 1, 1917).
756:
752:
743:
741:
712:
708:
699:
697:
682:
678:
669:
667:
654:
653:
649:
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625:
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609:
596:
595:
591:
576:
572:
535:
531:
524:
506:
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497:
464:
457:
454:
378:UK Terminology
351:
246:
155:
146:
138:
110:
79:
62:
56:
28:
23:
22:
15:
12:
11:
5:
1248:
1238:
1237:
1221:
1220:
1192:
1163:
1134:
1105:
1075:
1061:. The Grocer.
1050:
1014:
985:
969:
953:
924:
885:
841:
797:
750:
706:
676:
662:. 2019-05-06.
647:
618:
589:
570:
549:(4): 616–623.
529:
522:
499:
498:
496:
493:
492:
491:
486:
481:
476:
470:
469:
453:
450:
447:
446:
439:
435:
434:
429:
425:
424:
415:
411:
410:
401:
397:
396:
394:breakfast milk
384:
380:
379:
376:
350:
349:United Kingdom
347:
326:
325:
314:
310:
309:
300:
296:
295:
286:
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272:
268:
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137:
134:
109:
106:
78:
75:
55:
52:
26:
9:
6:
4:
3:
2:
1247:
1236:
1233:
1232:
1230:
1210:on 2008-09-07
1209:
1205:
1199:
1197:
1181:
1177:
1173:
1167:
1152:
1148:
1144:
1138:
1123:
1119:
1115:
1109:
1095:on 2008-07-08
1094:
1090:
1086:
1079:
1064:
1060:
1054:
1039:
1035:
1031:
1025:
1023:
1021:
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1003:
999:
995:
989:
982:
979:
973:
966:
963:
957:
942:
938:
934:
928:
914:on 2018-10-17
910:
906:
902:
895:
889:
874:
869:
864:
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852:
845:
830:
825:
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816:
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808:
801:
786:
781:
776:
772:
768:
764:
760:
759:Hunziker, O F
754:
739:
734:
729:
725:
721:
717:
710:
696:on 2008-07-20
695:
691:
687:
680:
665:
661:
657:
651:
636:
632:
628:
622:
607:
603:
599:
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472:
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461:
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445:
444:
440:
437:
436:
433:
430:
427:
426:
423:
419:
416:
413:
412:
409:
408:full fat milk
405:
402:
399:
398:
395:
391:
390:
385:
382:
381:
377:
374:
373:
370:
368:
364:
360:
356:
346:
344:
343:half and half
339:
337:
334:milk, due to
333:
324:
320:
319:
315:
312:
311:
308:
304:
301:
298:
297:
294:
290:
287:
284:
283:
280:
276:
273:
270:
269:
266:
265:
264:Half and half
261:
258:
257:
253:
250:
249:
244:United States
241:
238:
234:
230:
226:
217:
216:
212:
209:
208:
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202:
199:
198:
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192:
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177:
173:
170:
167:
166:
162:
159:
158:
150:
141:
133:
131:
127:
123:
119:
118:Gerber method
115:
105:
103:
99:
95:
91:
86:
84:
74:
72:
67:
59:
51:
49:
45:
41:
32:
19:
1212:. Retrieved
1208:the original
1184:. Retrieved
1175:
1166:
1155:. Retrieved
1143:"Whole Milk"
1137:
1126:. Retrieved
1108:
1097:. Retrieved
1093:the original
1089:Times Online
1078:
1067:. Retrieved
1053:
1042:. Retrieved
1038:the original
1006:. Retrieved
988:
972:
956:
945:. Retrieved
936:
927:
916:. Retrieved
909:the original
900:
888:
877:. Retrieved
858:
854:
844:
833:. Retrieved
814:
810:
800:
789:. Retrieved
770:
766:
753:
742:. Retrieved
723:
719:
709:
698:. Retrieved
694:the original
690:Times Online
679:
668:. Retrieved
660:Dairy Carrie
659:
650:
639:. Retrieved
630:
621:
610:. Retrieved
592:
583:
579:
573:
546:
542:
532:
509:
503:
443:Skimmed milk
441:
431:
421:
417:
407:
403:
393:
387:
386:Gold top or
366:
363:semi-skimmed
362:
358:
352:
340:
331:
329:
322:
316:
307:low fat milk
306:
302:
292:
288:
279:regular milk
278:
274:
262:
236:
232:
228:
222:
213:
203:
193:
183:
179:
175:
171:
147:
139:
114:Babcock test
111:
87:
80:
68:
60:
57:
39:
37:
962:21 CFR
586:(1): 13–24.
479:Milk powder
466:Food portal
323:nonfat milk
259:10.5 to 18%
225:Homogenized
102:New Zealand
1214:2008-05-13
1186:2020-08-30
1176:milk.co.uk
1157:2018-04-23
1128:2018-04-23
1099:2008-05-13
1087:. London:
1069:2010-06-23
1044:2008-05-13
1008:2022-01-22
978:7 CFR
947:2013-05-16
918:2019-03-10
879:2008-06-28
835:2008-06-28
791:2008-06-28
744:2008-06-19
700:2008-05-13
688:. London:
670:2021-02-16
641:2021-02-16
612:2018-04-23
495:References
404:Whole milk
367:whole milk
275:Whole milk
176:Whole milk
172:3.25% milk
83:centrifuge
18:Whole milk
484:Butterfat
318:Skim milk
215:Skim milk
184:Homo milk
144:Australia
44:butterfat
1229:Category
1180:Archived
1151:Archived
1149:Online.
1122:Archived
1120:Online.
1063:Archived
1002:Archived
941:Archived
873:Archived
829:Archived
785:Archived
738:Archived
664:Archived
635:Archived
606:Archived
452:See also
565:9537608
432:1% milk
422:2% milk
359:skimmed
303:1% milk
289:2% milk
204:1% milk
194:2% milk
1172:"Home"
981:58.305
631:Kitchn
563:
520:
332:nonfat
313:0–0.5%
235:, and
210:0-0.1%
153:Canada
128:, the
1147:Tesco
1118:Tesco
933:"FAQ"
912:(PDF)
897:(PDF)
514:Wiley
489:Cream
271:3.25%
168:3.25%
63:U. S.
1235:Milk
561:PMID
518:ISBN
474:Milk
365:and
336:USDA
229:skim
96:and
90:cows
38:The
1034:FDA
998:CFR
965:131
863:doi
819:doi
775:doi
728:doi
551:doi
420:or
406:or
392:or
321:or
305:or
291:or
277:or
182:or
178:or
174:or
116:or
71:HDL
48:cow
1231::
1195:^
1178:.
1174:.
1145:.
1116:.
1032:.
1017:^
1000:.
996:.
939:.
935:.
903:.
899:.
871:.
859:12
857:.
853:.
827:.
813:.
809:.
783:.
769:.
765:.
736:.
724:25
722:.
718:.
658:.
633:.
629:.
600:.
584:14
582:.
559:.
547:67
545:.
541:.
516:.
428:1%
383:5%
361:,
357:,
355:UK
299:1%
285:2%
237:2%
233:1%
231:,
200:1%
190:2%
1217:.
1189:.
1160:.
1131:.
1102:.
1072:.
1047:.
1011:.
950:.
921:.
882:.
865::
838:.
821::
815:2
794:.
777::
771:1
747:.
730::
703:.
673:.
644:.
615:.
567:.
553::
526:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
