Whole milk is fresh milk as it comes from the cow,with nothing removed and nothing (except vitamin D) added. It contains about 312 percent fat (known as milk fat or but-terfat), percent nonfat milk solids, and 88 percent water.
Skim or nonfat milk has had most or all of the fat removed. Its fat content is 0.5 percent or less.
Low-fat milk has a fat content of 0.5 to 2 percent. Its fat content is usually indicated, usually 1 percent or 2 percent.
Fortified nonfat or low-fat milk has had substances added to increase its nutritional value,usually vitamins A and D and extra nonfat milk solids.
Flavored milks, such as chocolate milk, have had flavoring ingredients added. A label such as chocolate milk drink or chocolate-flavored drink indicates that the product does not meet the standards for regular milk. Read ingredient labels.
Except of course for nonfat milk, natural liquid milk contains fat, which, because it is lighter than water,will gradually separate and float to the top in the form of cream. Homogenized milk has been processed so the cream doesn't separate out.This is done by forcing the milk through very tiny holes,which breaks the fat into particles so small they stay distributed in the milk. Nearly all liquid milk on the market has been homogenized.
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