Though much less common in terms of the total volume produced, some milk producers like Greenfields also make use of the milk from a Jersey cow, which is what we commonly perceive as the brown coloured cows. However, this isn’t the only breed of cow which is used in milk production. When looking at cow’s milk, whole milk all around the world is typically produced using Holstein cows, which is the breed which we commonly perceive as the black and white coloured cows. However, other alternative types of milk are sometimes considered by individuals who are lactose intolerant or individuals who may prefer the taste, texture, and lowered fat content found in reduced fat milk or skim milk. It is also likely to taste the richest and creamiest in contrast to other types of milk. It is therefore the recommended type of milk as whole cow’s milk is a great source of protein and calcium, among other vitamins and minerals. From a taste and nutritional perspective, whole milk typically has a higher fat content along with the full suite of nutrients found in cow’s milk. Whole milk is sometimes also referred to as fresh milk or regular milk in the consumer retail market. The fortification of milk by adding vitamins and minerals is not an uncommon practice among milk producers. In whole milk, the amount of fat and other nutritional indicators are not adjusted, which means that nothing is removed, nor is the milk fortified with other nutrients. Due to food safety processes such as pasteurization, whole milk is not considered raw milk and is totally safe to consume in accordance with the milk producer’s recommended shelf life. Nutritionally, the milk is taken from the cow as is and processed for food safety. Ever wondered what is whole milk? – Well, whole milk categorically refers to cow’s milk that has not undergone any sort of nutritional alteration.
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