All dairy milks
come in many forms, including whole, 2 percent, 1 percent and skim. They come
in many varieties to match the wide range of consumer
preferences. There is a variety and choice to fit every age and lifestyle.
The primary types of milk sold in stores
are: whole milk Singapore, reduced-fat milk (2%), low-fat
milk (1%), and fat-free milk. The percentages included in
the names of the milk indicate how much fat is in the milk by weight.
Milk is closely associated with calcium. But
which type of milk should we drink to increase our calcium level. This easy
decision has gotten a lot more complicated and your head could spin walking
down your local supermarket dairy aisle with so many kinds of milk to choose
from, such as whole milk Singapore, UHT milk or other milk.
Whole milk
Singapore and elsewhere isn't made wholly of fat, or largely of fat, or
even substantially of fat. In fact, it doesn't contain much fat all. Whole milk
Singapore and around the world is actually only about 3.5 percent
fat.
The reason it's called "whole milk"
has less to do with its fat content, than the fact that it's comparatively
unadulterated. Whole milk is "the way it comes from the cow before
processing." Whole milk – is milk from which no constituent
(such as fat) has been removed.
Whole milk Singapore and in the world doesn't
come with that much extra fat. It has less than twice the amount of fat that 2
percent milk has, which isn't much to begin with -- less than 5 grams per cup.
It's not even that much more caloric; it only has about 30 calories more per
cup than 2 percent milk.
Most milk undergoes processing before you
buy it at the store. The three primary steps include: pasteurization, homogenization and fortification.
Pasteurization heats the milk to destroy harmful
microorganisms and prolong shelf life. Normal pasteurization keeps milk safer
while maintaining its valuable nutrients. Ultra-high temperature (UHT) milk is
pasteurized at a much higher temperature to make it sterile. UHT milk is then
packed into special containers that keep it safe without requiring
refrigeration.
After pasteurization, milk undergoes homogenization to
prevent separation of the milk fat from the fluid milk. Homogenization creates
a smooth, uniform texture.
Finally, milk is fortified to
increase its nutritional value or to replace nutrients lost during processing.
Vitamin D is added to most milk to facilitate the absorption of calcium.
Vitamin A is frequently added to reduced-fat, low-fat and fat-free milks.
Vitamin A promotes normal vision, particularly helping the eyes to adjust to
low-light settings.
Milk plays an important role in many diets
today. The addition of whole milk products to their diets could boost their
nutrient intakes, particularly if they're growing children. Overall, pure milk,
whole milk Singapore and UHT
milk does do a body good. Just keep an eye on protein, added sugar and
saturated fat.
