Milk Information


MILK INFO I'VE GATHERED FROM AROUND THE INTERNET
Milk Variety	Notes	Calories per 8 oz Serving (kcal)	Fat Percentage	Fat per 8 oz Serving (g)	Calcium per 8 oz Serving (mg)
Whole Milk	May be fortified with vitamin D (400 IU per quart) but not required. Label must state this	149	3.25%	7.7	291
2% Reduced Fat Milk	Vitamins A and D are removed with the milk fat so they must be added back. Contains at least 2,000 IU vitamin A and 400 IU vitamin D per 1 quart. Label must indicate addition of vitamins.	121	2.00%	4.4	296
1% Lowfat Milk (a.k.a. Light Milk)		104	1.00%	2.2	312
Fat-Free Milk (a.k.a. Skim or		90	0.00%	0.5	316
Chocolate Milk (from Whole)	Milk to which chocolate or cocoa and sweetener have been added. This milk is just as nutritious as its unflavored counterpart.	208	17%	8.0	280
Chocolate Milk (from 2%)		178	10%	4.7	284
Chocolate Milk (from 1%)		157	5%	2.3	285
Milk Variety	Notes	Calories per 8 oz Serving (kcal)	Fat Percentage	Fat per 8 oz Serving (g)	Calcium per 8 oz Serving (mg)
Evaporated Milk	Made by removing about 60% of the water from whole milk. The milk is then homogenized, fortified with vitamin D to a level of 25 IU per 1 fluid oz, canned and heat sterilized. The addition of vitamin A is optional. If added, each fluid ounce must contain not less than 125 IU.	220	6.50%	6	600
Evaporated Fat-Free	Is a concentrated, fortified (vitamins A and D) fat-free (skim or nonfat) milk that is canned and sterilized	200	0.50% or less	0.1	736
Sweetened Condensed Milk	A canned milk concentrate of whole milk to which sugar as been added. The sweetener used (usually sucrose) prevents spoilage.	984	8% or less	26.4	864
Sweetened Condensed Fat-Free Milk	Same as Sweetened Condensed Milk	880	0.50% or less	0	800
Acidophilus Milk	Same nutritional value as the milk from which it is made. It differs from regular milk in that the bacterium Lactobacillus acidophilushas been added to it.	Same as milk it is made from above	Same as milk it is made from above	Same as milk it is made from above	Same as milk it is made from above
Butter Milk	Originally a by-product of buttermaking, buttermilk is now made by culturing milk--usually skim or low-fat--with a lactic-acid culture. Sometimes a small amount of butter is added for a smoother flavor and texture, but generally buttermilk gets just 20% of its calories from fat. A small amount of salt may also be added. However, buttermilk is not usually fortified with vitamins A and D.	99		2.2	285
Butter Milk, dry (2 Tbls)		58		1	178
Milk Variety	Notes	Calories per 8 oz Serving (kcal)	Fat Percentage	Fat per 8 oz Serving (g)	Calcium per 8 oz Serving (mg)
Dry Milk Powder (non-fat 1/4 Cup Dry)	To make familiar nonfat dry milk, the water is partially evaporated from fluid milk, then the milk is sprayed in a drying chamber to further dehydrate it. You reconstitute the resulting powder by adding water, usually in a proportion of about 1 cup of water to 3 tablespoons powdered milk. Instant nonfat dry milk, which consists of large, flakelike particles, dissolves quickly and smoothly.	109		0.2	377
Dry Milk Powder (whole 1/4 Cup Dry)	Same as non-fat dry milk. Whole dry milk is mostly used in food manufacturing	159		8.6	292
Soy Milk	Soybeans are soaked, ground fine and strained	140		4	80
Lite Soy Milk	Soybeans are soaked, ground fine and strained	100		2	80
Filled Milk	Contains fats or oils other than milk fat; contains milk solids (milk, cream, or skim Milk) Contains blend of hydrogenated soybean, cottonseed, and/or safflower oils	154		8.5	312
Ice Milk	Ice milk is made in much the same way as ice cream, except for the fact that it contains less milk fat and milk solids. The result, other than a lowered calorie count, is a lighter, less creamy texture.	92		2.8	92
Milk Variety	Notes	Calories per 8 oz Serving (kcal)	Fat Percentage	Fat per 8 oz Serving (g)	Calcium per 8 oz Serving (mg)
Rice Milk	Made with filtered water and brown rice, and fortified with calcium, vitamins A & D	90		2	150
Human Milk		172		11.2	80
Sheep Milk		264		17.2	474
Goat Milk		168		10.1	326
Buffalo Milk		266		17.2	474
Almond Milk	Made with water and ground almonds	70		2.5	20
Malted Milk (2 Tbsp Powder)	A grain (typically barley) that is sprouted, kiln-dried and ground into a mellow, slightly sweet-flavored powder. This powdered malt has many uses including making vinegar, brewing beer, distilling liquor and as a nutritious additive to many foods.	174		3.3	125
Kefir [keh-FEER]	Originally made from camel's milk, kefir comes from high in the Caucasus - a 750-mile-long mountain range between the Caspian and Black seas. Today, however, it's more commonly produced from cow's milk. It's a slightly sour brew of fermented milk, most of which contains about 2 1/2 percent alcohol. Kefir is reminiscent in both taste and texture of a liquid YOGURT. It's available in cartons or bottles in health-food stores.	210		9.8	321

DEFINITIONS FROM WEBSTER'S AND OTHER SOURCES

pas·teur·i·za·tion
1 : partial sterilization of a substance and especially a liquid (as milk) at a temperature and for a period of exposure that destroys objectionable organisms without major chemical alteration of the substance
2 : partial sterilization of perishable food products (as fruit or fish) with radiation (as gamma rays): Required for a milk to have Grade A and to be sold in interstate commerce, but within each state or locality, compliance is voluntary.

ul·tra·pas·teur·i·za·tion
1 partial sterilization of a substance and especially a liquid (as milk) at a temperature higher than pasteurization and for a period of exposure that destroys objectionable organisms without major chemical alteration of the substance which stays fresher longer under refrigeration than pasteurized milk often used for cream and eggnog

Ultra High Temperature (UHT) Milk
UHT Milk is packaged in sterilized containers. It can be stored at room temperature for up to 3 months. Once opened, it should be refrigerated.

ho·mog·e·nize
1 a : to blend (diverse elements) into a uniform mixture
   b : to make homogeneous
2 a : to reduce to small particles of uniform size and distribute evenly usually in a liquid
   b : to reduce the particles of so that they are uniformly small and evenly distributed;
        specifically : to break up the fat globules of (milk) into very fine particles
    Homogenized milk is smooth and has a uniform texture. It is forced through a small opening under high pressure. This breaks down the fat into particles so tiny they remain emulsified in the milk rather than floating to the top. This process prevents the cream of the milk rising to the top and gives it a softer curd in the stomach that aids digestion.

ac·i·doph·i·lus milk
Etymology: New Latin Lactobacillus acidophilus, literally, acidophilic lactobacillus
1 : milk fermented by any of several bacteria and used therapeutically to change the intestinal flora

lactose-intolerant
For some people, the lactose in milk is a problem, not a benefit. Lactose consists of two chemically combined sugars, glucose and galactose. Many people cannot digest more than a small amount of milk because of a deficiency of lactase, an intestinal enzyme that breaks lactose into its two constituent sugars to render it absorbable. Humans produce peak amounts of lactase in infancy, when milk is necessary for survival; thereafter, the supply begins to diminish. Many adults are unable to drink milk or eat dairy products without symptoms such as gas, bloating, diarrhea, and cramps. Lactose intolerance affects 5% to 10% of Americans of northern European origin; it is more common among African Americans, Asians, Jews, some Mediterranean.

Soy Milk: Soybeans, soaked, ground fine and strained, produce a fluid called soybean milk

LINKS:

National Dairy Council:

	http://www.nationaldairycouncil.org/dairycs/dcindex.html (dead link)
	http://www.nationaldairycouncil.org/lvl04/nutrilib/newknow/ 3100_newerknowledge_04.htm

Soy Foods:

http://www.soyfoods.com

Epicurious:

http://www.Epicurious.com

HELP FROM:

	Bethany Zimbicki RD, LD; San Antonio, TX; bethany.zimbicki@mhmr.state.tx.us
	Shiva

REFERENCES:

	"Bowes & Churches Food Values of portions Commonly Used" 16th ed. Jean A. T. Pennington
	http://www.Epicurious.com

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Last Edited on 02/01/2007

MILK INFO I'VE GATHERED FROM AROUND THE INTERNET

DEFINITIONS FROM WEBSTER'S AND OTHER SOURCES