Milk, whole, 3.25% milkfat, with added vitamin D

Fun Facts

  1. Milk, as defined by the U.S. Code of Federal Regulations (CFR), 21 CFR 131.110, is: “the lacteal secretion, practically free from colostrum, obtained from the complete milking of one or more healthy cows. Milk that is in its final package form for beverage use shall have been pasteurized or ultrapasteurized, and shall contain not less than 8.25% solids and not less than 3.25% milk fat.
  2. Milk may have been adjusted by separating part of the milkfat therefrom, or by adding thereto cream, dry whole milk, skim milk, or nonfat dry milk. Milk may be homogenized.” Milk solids are the non-water components of milk – protein , lactose, and minerals.
  3. he fat content of milk varies with species (cow, sheep, goat, water buffalo), animal breed, feed, stage of lactation, and other factors. In order to provide the consumer with a consistent product, most milk in the U.S. is standardized.
  4. The fat in milk is secreted by the cow in globules of non-uniform size, ranging from 0.20 to 2.0 µm. The non-uniform size of the globules causes them to float, or cream, to the top of the container. Milk that is not homogenized is sometimes referred to as “creamline” milk.
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