358:. 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.
47:‘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.
20:
449:
594:
54:
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
586:
228:
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.
137:
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.
882:
58:
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
39:'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.
121:
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.
990:
897:
861:
817:
773:
726:
1051:
950:
623:
1022:
966:
1081:
986:
652:
324:
114:
682:
510:
118:
109:. Before the Babcock test was created, dishonest milk dealers could adulterate milk to falsely indicate a higher fat content. In 1911, the
1139:
1110:
110:
1192:
1018:
982:
50:
Nutrition intake between whole milk drinkers and skimmed or low fat drinkers is different. An analysis of a survey done by the
567:
Lee HH, Gerrior SA (2002). "Consumers of reduced-fat, skim, and whole milk: intake status of micronutrients and diet fibers".
216:" milk (abbreviated to "homo" on labels and in speech) refers to milk which is 3.25% butterfat (or milk fat). There are also
528:"Energy, macronutrient, and food intakes in relation to energy compensation in consumers who drink different types of milk"
74:
so that the fat droplets separate out. To make low fat milk, one can simply mix skim and whole milk in a fixed ratio.
129:
The terminology for different types of milk, and the regulations regarding labelling, varies by country and region.
883:"Proximate Composition of Australian Dairy Foods — Your guide to the nutritional content of Australian Dairy Foods"
55:
were more likely to choose foods that were less micronutrient-dense, which resulted in their less healthful diets.
929:
1047:
615:
839:
795:
751:
704:
590:
59:
1073:
747:
644:
327:
regulations stating that any food with less than ½ gram of fat per serving can be labelled "fat free".
113:'s Committee on Official Methods of Testing Milk and Cream for Butterfat met in Washington DC with the
1193:"The Milk and Dairies (Semi-skimmed and Skimmed Milk) (Heat Treatment and Labelling) Regulations 1988"
674:
1168:
502:
86:
377:
334:. Half and half is usually sold in smaller packages and used for creaming coffee and similar uses.
82:
840:"A Comparison of Various Modifications of the Babcock Test for the Testing of Homogenized Milk"
549:
506:
81:
ranges from about 3.3% up to 5%. It varies by breed, and by diet, and can also be altered by
851:
807:
763:
716:
539:
1131:
1102:
1196:
893:
856:
812:
768:
721:
1026:
343:
969:
1223:
1217:
331:
252:
106:
1077:
678:
431:
102:
953:
467:
454:
90:
444:
71:
544:
527:
472:
306:
203:
32:
553:
19:
587:"Effect of Whole Milk compared with Skimmed Milk on Fasting blood lipids"
752:"Specifications and Directions for Testing Milk and Cream for Butterfat"
101:
Milk's fat content can be determined by experimental means, such as the
921:
448:
330:
In the U.S. and Canada, a blended mixture of milk and cream is called
212:
In Canada "whole" milk refers to creamline (unhomogenized) milk. "
23:
Chart of milk products and production relationships, including milk
1135:
1106:
477:
18:
462:
213:
93:
have bred cows that produce milk with less than 1% fat content.
1074:"Milk producers urged to skim off more fat as EU relaxes rules"
499:
American
Dietetic Association Complete Food and Nutrition Guide
78:
36:
70:
Today, most skim milk is created by spinning whole milk in a
342:
Three main varieties of milk by fat content are sold in the
1160:
1195:. Queen's Printer of Acts of Parliament. Archived from
983:"Title 21 § 131.110 Milk - Code of Federal Regulations"
850:(90). American Dairy Science Association: 901–919.
806:(5). American Dairy Science Association: 331–373.
715:(4). American Dairy Science Association: 342–343.
645:"How is Milk Made? From Cow to Table #InternSarah"
501:(revised and updated 3rd ed.). Hoboken, NJ:
31:is the proportion of milk, by weight, made up by
762:(1). American Dairy Science Association: 38–44.
705:"The Babcock Test; A Review of the Literature"
675:"Scientists breed cows that give skimmed milk"
1187:
1185:
796:"Study of Babcock Test for Butterfat in Milk"
8:
591:Department of Nutrition, Exercise and Sports
77:The fat content of the raw milk produced by
532:The American Journal of Clinical Nutrition
855:
811:
767:
720:
543:
360:
236:
145:
489:
319:In the USA, skim milk is also known as
16:Butterfat proportion of milk, by weight
1013:
1011:
1009:
1007:
569:Family Economics and Nutrition Review
526:Lee HH, Gerrior SA, Smith JA (1998).
7:
1048:"Bread and milk: the perfect couple"
35:. The fat content, particularly of
111:American Dairy Science Association
14:
1103:"Gold top or Channel Island Milk"
857:10.3168/jds.s0022-0302(45)95251-9
813:10.3168/jds.S0022-0302(19)94337-2
794:Bailey, D E (September 1, 1919).
769:10.3168/jds.S0022-0302(17)94359-0
722:10.3168/jds.s0022-0302(42)95301-3
838:Trout, G M; P. S. Lucas (1945).
447:
125:Terms for fat content by country
97:Methods of detecting fat content
66:Methods for reducing fat content
62:cholesterol in the bloodstream.
1171:from the original on 2020-09-19
1142:from the original on 2018-04-24
1113:from the original on 2018-04-24
1084:from the original on 2008-07-08
1054:from the original on 2011-07-20
993:from the original on 2022-05-21
932:from the original on 2013-06-25
864:from the original on 2023-03-16
820:from the original on 2023-03-16
776:from the original on 2023-03-16
729:from the original on 2023-03-16
685:from the original on 2008-07-20
655:from the original on 2021-02-28
626:from the original on 2021-04-26
597:from the original on 2018-04-23
427:Less than 0.3% (typically 0.1%)
1072:Elliot, Valerie (2008-01-01).
673:Leake, Jonathan (2007-05-27).
497:Duyff, Roberta Larson (2006).
1:
89:. For example, scientists in
1240:
703:Herreid, Ernest O (1942).
1019:"Skimming the Milk Label"
389:>3.5% (typically 3.7%)
844:Journal of Dairy Science
800:Journal of Dairy Science
756:Journal of Dairy Science
709:Journal of Dairy Science
616:"How Is Skim Milk Made?"
403:1.5%-2% (typically 1.7%)
119:U.S. Bureau of Standards
115:U.S. Bureau of Dairying
896:. 2012. Archived from
240:Fat content by weight
24:
545:10.1093/ajcn/67.4.616
152:Canadian terminology
149:Fat content by weight
22:
87:genetic modification
43:Health and nutrition
378:Channel Island milk
29:fat content of milk
593:. 9 October 2012.
83:selective breeding
25:
890:legendairy.com.au
512:978-0-470-04115-4
438:
437:
407:Semi-skimmed milk
364:Butterfat content
317:
316:
243:U.S. terminology
210:
209:
1231:
1208:
1207:
1205:
1204:
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1090:
1089:
1069:
1063:
1062:
1060:
1059:
1044:
1038:
1037:
1035:
1034:
1025:. Archived from
1015:
1002:
1001:
999:
998:
979:
973:
972:
963:
957:
956:
947:
941:
940:
938:
937:
926:NeilsonDairy.com
918:
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564:
558:
557:
547:
523:
517:
516:
494:
457:
452:
451:
361:
282:reduced fat milk
237:
169:Homogenized milk
146:
53:
1239:
1238:
1234:
1233:
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1230:
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1057:
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1046:
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1032:
1030:
1029:on May 11, 2008
1017:
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976:
965:
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960:
949:
948:
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919:
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904:
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894:Dairy Australia
885:
881:
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876:
867:
865:
837:
836:
832:
823:
821:
793:
792:
788:
779:
777:
750:(May 1, 1917).
746:
745:
741:
732:
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702:
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688:
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672:
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658:
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566:
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561:
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367:UK Terminology
340:
235:
144:
135:
127:
99:
68:
51:
45:
17:
12:
11:
5:
1237:
1235:
1227:
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1216:
1215:
1210:
1209:
1181:
1152:
1123:
1094:
1064:
1050:. The Grocer.
1039:
1003:
974:
958:
942:
913:
874:
830:
786:
739:
695:
665:
651:. 2019-05-06.
636:
607:
578:
559:
538:(4): 616–623.
518:
511:
488:
487:
485:
482:
481:
480:
475:
470:
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459:
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442:
439:
436:
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428:
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423:
418:
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404:
400:
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386:
385:
383:breakfast milk
373:
369:
368:
365:
339:
338:United Kingdom
336:
315:
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303:
299:
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275:
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98:
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67:
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44:
41:
15:
13:
10:
9:
6:
4:
3:
2:
1236:
1225:
1222:
1221:
1219:
1199:on 2008-09-07
1198:
1194:
1188:
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1182:
1170:
1166:
1162:
1156:
1153:
1141:
1137:
1133:
1127:
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1112:
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1098:
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1020:
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1008:
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975:
971:
968:
962:
959:
955:
952:
946:
943:
931:
927:
923:
917:
914:
903:on 2018-10-17
899:
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849:
845:
841:
834:
831:
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787:
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753:
749:
748:Hunziker, O F
743:
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728:
723:
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714:
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684:
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669:
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541:
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433:
429:
426:
425:
422:
419:
416:
415:
412:
408:
405:
402:
401:
398:
397:full fat milk
394:
391:
388:
387:
384:
380:
379:
374:
371:
370:
366:
363:
362:
359:
357:
353:
349:
345:
337:
335:
333:
332:half and half
328:
326:
323:milk, due to
322:
313:
309:
308:
304:
301:
300:
297:
293:
290:
287:
286:
283:
279:
276:
273:
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269:
265:
262:
259:
258:
255:
254:
253:Half and half
250:
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246:
242:
239:
238:
233:United States
232:
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219:
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206:
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155:
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148:
147:
141:
139:
132:
130:
124:
122:
120:
116:
112:
108:
107:Gerber method
104:
96:
94:
92:
88:
84:
80:
75:
73:
65:
63:
61:
56:
48:
42:
40:
38:
34:
30:
21:
1201:. Retrieved
1197:the original
1173:. Retrieved
1164:
1155:
1144:. Retrieved
1132:"Whole Milk"
1126:
1115:. Retrieved
1097:
1086:. Retrieved
1078:Times Online
1067:
1056:. Retrieved
1042:
1031:. Retrieved
1027:the original
995:. Retrieved
977:
961:
945:
934:. Retrieved
925:
916:
905:. Retrieved
898:the original
889:
877:
866:. Retrieved
847:
843:
833:
822:. Retrieved
803:
799:
789:
778:. Retrieved
759:
755:
742:
731:. Retrieved
712:
708:
698:
687:. Retrieved
679:Times Online
668:
657:. Retrieved
649:Dairy Carrie
648:
639:
628:. Retrieved
619:
610:
599:. Retrieved
581:
572:
568:
562:
535:
531:
521:
498:
492:
432:Skimmed milk
430:
420:
410:
406:
396:
392:
382:
376:
375:Gold top or
355:
352:semi-skimmed
351:
347:
341:
329:
320:
318:
311:
305:
296:low fat milk
295:
291:
281:
277:
268:regular milk
267:
263:
251:
225:
221:
217:
211:
202:
192:
182:
172:
168:
164:
160:
136:
128:
103:Babcock test
100:
76:
69:
57:
49:
46:
28:
26:
951:21 CFR
575:(1): 13–24.
468:Milk powder
455:Food portal
312:nonfat milk
248:10.5 to 18%
214:Homogenized
91:New Zealand
1203:2008-05-13
1175:2020-08-30
1165:milk.co.uk
1146:2018-04-23
1117:2018-04-23
1088:2008-05-13
1076:. London:
1058:2010-06-23
1033:2008-05-13
997:2022-01-22
967:7 CFR
936:2013-05-16
907:2019-03-10
868:2008-06-28
824:2008-06-28
780:2008-06-28
733:2008-06-19
689:2008-05-13
677:. London:
659:2021-02-16
630:2021-02-16
601:2018-04-23
484:References
393:Whole milk
356:whole milk
264:Whole milk
165:Whole milk
161:3.25% milk
72:centrifuge
473:Butterfat
307:Skim milk
204:Skim milk
173:Homo milk
133:Australia
33:butterfat
1218:Category
1169:Archived
1140:Archived
1138:Online.
1111:Archived
1109:Online.
1082:Archived
1052:Archived
991:Archived
930:Archived
862:Archived
818:Archived
774:Archived
727:Archived
683:Archived
653:Archived
624:Archived
595:Archived
441:See also
554:9537608
421:1% milk
411:2% milk
348:skimmed
292:1% milk
278:2% milk
193:1% milk
183:2% milk
1161:"Home"
970:58.305
620:Kitchn
552:
509:
321:nonfat
302:0–0.5%
224:, and
199:0-0.1%
142:Canada
117:, the
1136:Tesco
1107:Tesco
922:"FAQ"
901:(PDF)
886:(PDF)
503:Wiley
478:Cream
260:3.25%
157:3.25%
52:U. S.
1224:Milk
550:PMID
507:ISBN
463:Milk
354:and
325:USDA
218:skim
85:and
79:cows
27:The
1023:FDA
987:CFR
954:131
852:doi
808:doi
764:doi
717:doi
540:doi
409:or
395:or
381:or
310:or
294:or
280:or
266:or
171:or
167:or
163:or
105:or
60:HDL
37:cow
1220::
1184:^
1167:.
1163:.
1134:.
1105:.
1080:.
1021:.
1006:^
989:.
985:.
928:.
924:.
892:.
888:.
860:.
848:12
846:.
842:.
816:.
802:.
798:.
772:.
758:.
754:.
725:.
713:25
711:.
707:.
681:.
647:.
622:.
618:.
589:.
573:14
571:.
548:.
536:67
534:.
530:.
505:.
417:1%
372:5%
350:,
346:,
344:UK
288:1%
274:2%
226:2%
222:1%
220:,
189:1%
179:2%
1206:.
1178:.
1149:.
1120:.
1091:.
1061:.
1036:.
1000:.
939:.
910:.
871:.
854::
827:.
810::
804:2
783:.
766::
760:1
736:.
719::
692:.
662:.
633:.
604:.
556:.
542::
515:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
