Milk & Milk Products
Introduction
Milk is nutrient-rich and is available in many tasty and refreshing forms.
Whole/Skim Milk
Whole milk contains at least 3.25% milk fat. When a portion of the milk’s fat is removed, it is called partly skimmed milk, such as 2% milk and 1% milk. Skim milk is virtually fat-free, with only about 0.1% fat. Other than the fat content, all these milks are equally nutritious.
Cream
Cream is a natural component of fresh, whole milk. Cream adds flavour and texture to your every day cooking, and adds an irreplaceable touch to recipes.
The cream will naturally separate and float on top of the milk portion from freshly gathered milk. Before commercial processing, this cream layer was spooned off and used to make butter or used in cooking.
Butter
Butter, one of the oldest and most natural foods on the planet, has been a part of the human diet for thousands of years. Made with 100% natural ingredients, it takes 10.2 L of fresh cow's milk to make 454 g (1 lb.) of butter.
The manufacturing process is a simple, time-honoured tradition: just separate cream from milk, churn the cream till it thickens and we have sweet butter!
Nutrition
Milk
Calcium
Milk contains large quantities of calcium and it is well absorbed by our bodies.
Since calcium is found naturally in milk, it is evenly distributed within the milk container.
Vitamin D
Vitamin D is necessary to help your body absorb and use the calcium found in the foods you eat. For this reason, it plays an important role in the maintenance of healthy bones.
In addition to being fortified with vitamin D, milk is also a natural source of 15 essential nutrients. Whether it is skim, 1%, 2% or homogenized, chocolate or powdered, milk provides basically the same nutritious elements. However, the fat content changes, and for chocolate milk, the sugar content. As well, milk contains about 85% water, making it an effective thirst quencher.
Cream
Whipped cream is so rich-tasting that some fear it has no part in a healthy diet. Not true – as long as it's enjoyed in moderation. In fact, two tablespoons supply only 5 g of fat and 49 cal (along with as much vitamin A as a peach!).
Butter
Butter is made by a natural process. It has no more calories and fat than margarine or vegetable oils such as olive oil. One serving (10g or 2tsp/10ml) has 8 grams of fat and 72 calories.
Butter is yellow because of the natural pigment carotene. Carotene is also why butter is a source of vitamin A. Carotene comes from the cows' diet, which is mostly hay, silage, grains and cereals, which is converted by our body into vitamin A.
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