Healthy Food Database
The majority of milk consumed in the Western world is sourced from cows. Milk is considered one of the world's 'complete' foods and is the richest dietary source of calcium.
Milk is also the basis of yoghurt, cheese, butter, cream and ice cream.
There are many types of fresh milk available (see below). Long life and concentrated milks are also available but not recommended.
A huge range of milk is available from supermarkets and health food stores.
- Regular milk, which is pasteurised (free from any bacteria) and homogenised (the cream is broken down to make the milk uniform with separating cream line). It is rich and creamy in texture.
- Reduced and low fat milks (see Milk - Low fat )
- Ultrafiltration (UF) milk is enriched with protein and calcium.
- Lactose Reduced milk is a good option for people with an intolerance to lactose (sugar found naturally in cows' milk). Lactose reduced milk has an added enzyme to break down lactose making it more digestible.
- Fortified or modified milk is enriched with nutrients eg. protein, calcium, or iron.
- Organic milk is from cows that graze on farmland free of any pesticides and chemicals.
Refrigerate milk and use it within two to seven days.
Tips & Tricks:
Try to cut down fat when cooking with milk in sauces and puddings - use reduced fat milk instead.
Nutrition per 1 Cup:
Monosaturated Fat , g:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.