Understanding Milk: From Skim to Whole and Everything In Between

At one point in history, milk was simply milk and didn’t have different designations. Today, we have skim milk, 1%, 2%, and whole milk, among others. However, if you aren’t sure why you would use each type of milk, it can get rather confusing.

Something to keep in mind is that every type of milk contains calcium, vitamin D, Vitamins B2, B3, B5, and B12. Milk is also packed with phosphorus, Vitamin A, riboflavin, and pantothenic acid.

Whole Milk

Whole milk actually contains 3.25% milkfat, which is not as much as some people might believe. In an 8 oz glass of whole milk, you’ll get 150 calories and 8 grams of fat.

You’ll want to use whole milk in anything that requires flavour, since it’s the fat that contains the flavour. For this reason, puddings and custards should be made using whole or 2% milk, as this will give them a richer feel and increase the flavour and creaminess.

2% Milk

Also referred to as reduced fat milk, this is milk that contains 2% milkfat. That makes up 5 grams of fat in a single glass, which isn’t much less than whole milk.

You can use reduced fat milk in nearly anything you would use whole milk for. The difference isn’t massive, but it does have a slight effect on the mouth feel of puddings and cakes.

1% Milk

This is also called low fat milk and has 2.5 grams of fat and just 100 calories in an 8 oz. glass.

Those who are trying to avoid too much fat in their diet will tend to move toward low fat milk. It still has some flavour, thanks to the small amount of fat in it, but is a good option for a diet. Low fat milk may be used in baking, but you do need to mix lightly, as most recipes use the fat in whole milk to create tenderness in the finished product.

Skimmed Milk

Fat free or skimmed milk is just 80 calories per 8 oz. glass. It does not contain water, as many commonly believe, but simply means the milkfat has been removed.

Like low fat milk, skimmed can be used in baking if you are careful. Mix gently and do not overwork your dough or batter, as the lack of fat can cause the end result to come out tougher and chewier. It’s best used in recipes that specifically call for skim milk.

Each type of milk has the same nutrients, it’s merely the fat that changes, making it possible to stay healthy, whether you drink whole or skim.

Are you looking to buy milk in bulk? Contact Freshways today to find out how we can help.