Lowfat milk 1% with added vitamin A and D
Nutritional values in 8.5 oz. (240 grams)

Energy | Protein | Carbs | Fats |
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101cal | 8.09g | 11.98g | 2.33g |
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NUTRITIONAL SUMMARY
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Nutrition Facts
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* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
GOOD TO KNOW ABOUT LOW-FAT MILK
Origin:
Low-fat milk is derived from cow's milk through a process that removes some of the milk fat. The practice of reducing milk fat dates back to the 19th century when people started seeking ways to reduce calorie intake.
Availability:
Low-fat milk is widely available year-round in grocery stores and comes in various fat percentages.
Types and Fat Content:
- Skim Milk: Contains less than 0.5% fat (U.S. and European Standards).
- Low-Fat Milk: Contains 1% fat (U.S. Standard).
- Semi-Skimmed or Semi-Fat: Contains around 1.5% fat (European Standard).
- Reduced-Fat Milk: Contains 2% fat (U.S. Standard).
- Whole Milk: Contains 3.25% fat (U.S. Standard).
- Full-Fat Milk: Typically around 3.5% fat (European Standard).
How to Select:
Choose low-fat milk that is fresh and within its expiration date. Check the fat content on the label (e.g., 1% or 2%). Look for milk from reputable brands and organic options if preferred.
Organic vs. Conventional Milk:
- Organic Milk: Comes from cows that are fed organic feed and are not treated with antibiotics or synthetic hormones. Organic milk is often considered better for the environment and animal welfare. It may have slightly higher levels of certain nutrients, but the differences in nutrition between organic and conventional milk are minimal.
- Conventional Milk: Can be more affordable (especially in North America) and is widely available. It may contain residues from antibiotics or hormones, though these are regulated and monitored.
UHT vs. Fresh Milk:
- UHT Milk (Ultra-High Temperature): This milk is heat-treated to kill bacteria and extend shelf life. It can be stored at room temperature until opened. UHT milk often has a slightly different taste due to the heating process and may lose some nutrients. It is popular in Europe for its convenience and longer shelf life.
- Fresh Milk: Requires refrigeration and typically has a fresher taste. It has a shorter shelf life compared to UHT milk and may retain more of its natural nutrients.
Packaging Considerations:
- Opaque Packaging: Helps protect milk from light exposure, which can cause nutrient degradation, particularly of vitamins like riboflavin (Vitamin B2). This is why opaque packaging is preferred for better preservation.
- Transparent Packaging: Commonly used in Canada (in the form of plastic bags) and can lead to quicker nutrient loss and flavor changes due to light exposure.
Vitamins and Additives:
- Added Vitamins: Especially in North America many low-fat milks are fortified with vitamins A and D. Vitamin D helps with calcium absorption and bone health, while vitamin A supports vision and immune function. Fortification is often done to make up for nutrients lost during fat removal and to ensure nutritional adequacy.
- Milk Solids: Sometimes added to improve texture and taste. Milk solids are concentrated forms of milk components and can enhance flavor and creaminess. Generally considered beneficial, but added milk solids may increase calorie content.
Storage:
- Refrigeration: Store fresh low-fat milk in the refrigerator at or below 40°F (4°C). Keep it in the main compartment rather than the door to maintain a consistent temperature. The best place is at the back of the refrigerator, where it is coldest. UHT milk can be stored at room temperature until opened.
- Shelf Life: Typically lasts 1-2 weeks past the sell-by date when stored properly. Unopened UHT milk can last for months.
Shelf Life:
- Opened Container: Use within 5-7 days after opening, even if it is within the expiration date.
- Unopened Container: Usually good until the sell-by or expiration date printed on the packaging.
Health Considerations:
- Fat Content: Low-fat milk contains less saturated fat compared to whole milk. For example, 1% milk contains 1% fat, and 2% milk contains 2% fat. It provides essential nutrients with fewer calories.
- Calcium & Vitamins: Low-fat milk is a good source of calcium, vitamin D, and other essential nutrients. It supports bone health and overall nutrition.
- Dietary Restrictions: Suitable for those looking to reduce fat intake while still benefiting from milk's protein and nutrients. Consider lactose-free options if lactose intolerant.
Nutritional Benefits:
- Lower Caloric Content: Provides the same essential nutrients as whole milk but with fewer calories and less fat.
- Protein Source: Offers a good amount of protein necessary for muscle maintenance and overall health.
Flavor & Texture:
- Flavor: Low-fat milk has a slightly lighter taste compared to whole milk. Some people may notice a difference in creaminess.
- Texture: Can be less creamy and thicker compared to whole milk but still suitable for most uses such as drinking, cooking, and baking.
Cooking Tips:
- Baking: Low-fat milk can be used in baking and cooking as a substitute for whole milk without significantly altering recipes.
- Frothing: For a richer froth, consider using a milk frother or combining with a bit of cream if needed.
Practical Consumption Tips:
- Boosting Flavor: Add flavor to low-fat milk with natural sweeteners like honey or vanilla extract if desired.
- Mixing: For a creamier texture, mix low-fat milk with a small amount of whole milk or a dairy alternative if you prefer a richer taste.
Color Variations:
Low-fat milk is typically the same color as whole milk, though it may appear slightly lighter in some cases due to the reduced fat content.
Transport Tips:
- Heat Sensitivity: Avoid exposing low-fat milk to high temperatures for prolonged periods. Transport in a cooler or insulated bag if necessary to maintain freshness.
Ethylene Sensitivity:
Milk is not sensitive to ethylene, but it should be stored away from strong-smelling foods to avoid flavor absorption.
Good to Know:
- Health Benefits: Low-fat milk is often recommended for those managing weight or cholesterol levels. However, some people may benefit from the full-fat version for satiety and nutrient absorption.
VITAMINS
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MINERALS
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AMINO ACIDS & PROTEIN QUALITY
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