2% milk contains much more than Two Percent of the fat of whole milk.



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送交者: 006 于 2005-1-07, 22:52:18:

Some interesting things about the Milk we consume:

Milk solids: These consist of milk's protein, carbohydrates, minerals, vitamins, and, sometimes, fat--everything but the water. They may be added to standardize the milk-solid content of milk from different sources. These solids add protein to any type of milk, and lend opacity, body, and flavor to low-fat and skim milk. Milk is graded according to its quality and intended use. All the fluid milk we buy in the stores is Grade A; Grade B and C milks are processed into cheese and other dairy products.

Whole milk: By Federal law, whole milk must contain at least 3.25% milkfat and 8.25% milk solids by weight--which means it derives about 50% of its calories from fat. Because of this relatively high fat content, whole milk is best used only for infants and young children up to age 2, not older children or adults.

Reduced-fat milk (2%): This designation covers milk that contains 2% milkfat (by weight!). The percentage of milkfat refers to the percentage of fat by weight, and much of milk's weight is water. Once you subtract the water from 2% milk, for example, you're left with a product that contains 2% fat by weight; such milk actually derives 35% of its calories from fat (whole milk is 50%). Drinking 2% milk is a good way to wean yourself from whole milk at first, but is too high in fat as a permanent choice, unless your diet is otherwise very low in fat.

Low-fat milk (1%): One-percent milk gets 23% of its calories from fat. Many people find low-fat milk more appealing and a good compromise.

Skim milk/nonfat milk: This type of milk has as much fat as possible removed: It may not contain more than 0.5% milkfat by weight, and usually contains less than half a gram of fat per cup, deriving just 5% of its calories from fat. Skim milk has about half the calories of whole milk (by reducing fat calories). It is the best choice for most adults, and is the only type of milk that should be consumed by people on strict low-fat diets. Unfortunately, skim milk has a very "thin" flavor and an unappealing bluish cast. There has been an effort in the dairy industry recently to address this issue. Individual dairies have added thickeners and/or additional milk solids to nonfat milk to give it the opacity and mouth-feel of higher-fat milks. At the moment, there is no official designation for this type of nonfat milk, so what the milk is called will vary with the dairy. Read labels to see what the dairy has added to the milk.




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