![]() ![]() Once the cows have been milked, the milk is treated in exactly the same way as regular pasteurised milk. The producers must register with an approved organic body and are subject to regular inspection. Organic milk comes from cows that have been grazed on pasture that has no chemical fertilisers, pesticides or agrochemicals used on it. In addition, it has a lower energy content than semi-skimmed, and slightly lower levels of vitamins A and E, but has a higher calcium content. 1% fat milk contains 40% less total and saturated fat than standard semi-skimmed milk. The nutritional differences between semi-skimmed and 1% fat milk are small and dependent mainly on the difference in fat content. However, these milks cannot be described as whole, semi-skimmed or skimmed.įollowing this change in regulation 1% fat milk is now offered to consumers who like the taste of semi-skimmed, but want to enjoy milk with lower fat content. Now any milk with a fat content other than those laid out can also be considered as ‘milk’, provided that its fat content is clearly indicated on the packaging in the form of ‘….% fat’. On the 1st of January, 2008 new regulations came into force to facilitate consumer choice. Prior to 2008, any milk that contained a different fat content was defined as a ‘milk drink’. The EU regulations for milk classification previously divided milk into three categories defined by the fat content whole, semi-skimmed or skimmed. ![]() Skimmed milk has a slightly more watery appearance than other types of milk and has a less creamy taste due to the removal of fat. However, it is ideal for adults who wish to limit their fat or calorie intake. For this reason, it is not recommended for children under the age of 5 years as they need extra energy for growth. The lower level of fat in skimmed milk reduces its calorie (energy) content. It contains slightly more calcium than whole milk and lower levels of fat-soluble vitamins, particularly vitamin A, as this is lost when the fat is removed - see nutritional composition of milks Skimmed milk, therefore, has nearly all the fat removed. Skimmed milk has a fat content of between 0.1-0.3 %. Semi-skimmed milk is the most popular type of milk in the UK with a fat content of 1.7%, compared to 4% in whole milk and 0.3% in skimmed milk. ![]() Homogenisation offers a way to reduce the fatty sensation of whole milk and prevent the formation of a cream plug. Much of the milk in the market is now homogenised as well as pasteurised. This helps to protect against any food borne illness that can occur through consumption of raw (unpasteurised) milk.įollowing pasteurisation, the milk is rapidly cooled and is then stored in a refrigerator in order to preserve its shelf life. Pasteurisation is the process whereby milk is heated with the purpose of killing potentially harmful micro-organisms such as certain pathogenic bacteria, yeasts and moulds which may be present in the milk after initial collection. Most of the milk consumed in Europe is pasteurised. Natural whole milk is collected from the dairy herd and undergoes various processing techniques before it reaches the shelf for consumption by the general public. Some EU member states may produce an additional category of whole milk with a minimum fat content of 4%. Whole standardised milk is whole milk standardised to a minimum fat content of 3.5%. Natural whole milk is milk with nothing added or removed. The different kinds of milk tend to vary according to the way they are produced and in their fat content. There are many different varieties of milk available for consumption within the UK.
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