Fat content of Milk
Fat Content Of Milk
Milk is catagorised according to its fat content. The different types of milk available on the South African market are full-cream, medium-fat, low-fat and fat free milk. Excess fat in the diet is not recommended; however, the body still needs some fat for cell structure, protection of nerves and to absorb and store fatsoluble vitamins such as vitamin A. When the fat content of milk is reduced (through cream separation or centrifugation), some vitamin A is lost. The content of the watersoluble vitamins and minerals, however, remains unchanged.
1. Miller GD. 2007. Handbook of dairy foods and nutrition. 3rd ed. National Dairy Council. New York.
2. Huth PJ, Direnzo DB. et al. 2006. J Dairy Sci 89: 12071221.
3. Mahan KL & EscottStump S. 2000. Food, nutrition & diet therapy. 10th ed. WB Saunders. Pennsylvania.
4. Wolmarans P. et al. 2010. Condensed Food Composition Tables for South Africa. Medical Research Council.Cape Town.