The fat content of milk is the proportion of milk, by weight, made up
by butterfat. The fat content, particularly of cow's milk, is modified
to make a variety of products. The fat content of milk is usually stated on the
container, and the colour of the label or milk bottle top varied to enable
quick recognition. Health and Nutrition
Higher milk fat has more nutritional energy per cup, but researchers found
that in general low fat milk drinkers do absorb less fat, and will compensate for
the energy deficit by eating more carbohydrates. They also found that the
lower milk fat drinkers also ate more fruits and vegetables, while the higher
milk fat drinkers also ate more meat and sweets.
Nutrition intake between whole milk drinkers and skimmed or low fat drinkers
is different. An analysis of a survey done by the U. S. 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 made that the whole milk drinkers were more
likely to choose foods that were less micronutrient-dense, which resulted in
their less healthful diets. Methods for reducing fat content
To reduce the fat content of milk, e.g. for skimmed or semi-skimmed milk, all of
the fat is removed and then the required quantity returned. The fat content of
the milk produced by cows can also be altered, by selective breeding and
genetic modification. For example, scientists in New Zealand have bred cows
that produce skimmed milk. Methods of detecting fat content
Milk's fat content can be determined by experimental means, such as the Babcock
test or Gerber Method. Before the Babcock test was created, dishonest milk
dealers could adulterate milk to falsely indicate a higher fat content. In 1911,
the American Dairy Science Association's Committee on Official Methods of Testing
Milk and Cream for Butterfat met in Washington DC with the U.S. Bureau of
Dairying, the U.S. Bureau of Standards 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. Terms for fat content by country
The terminology for different types of milk, and the regulations regarding
labelling, varies by country and region. = Canada=
In Canada "whole" milk refers to creamline milk. "Homogenized" milk
refers to milk which is 3.25% butterfat. There are also skim, 1%, and 2% 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.
In the U.S. and Canada, a blended mixture of half cream and half milk is
often sold in small quantities and is called half-and-half. Half-and-half is
used for creaming coffee and similar uses. In Canada, low-fat cream is
available, which has half the fat content of half-and-half.
= United States= In the USA, skim milk is also known as
"nonfat" milk, due to USDA regulations stating that any food with less than ½
gram of fat per serving can be labelled "fat free".
= United Kingdom= Three main varieties of milk by fat
content are sold in the UK, skimmed, semi-skimmed and whole milk.
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, Sainsbury's has launched a 1% variety
with an orange milk bottle top, while Morrisons own brand, Robert Wiseman
Dairies 'The One' brand and Waitrose own brand use purple tops.
See also Milk
Butterfat Cream
References