Milk Nonfat Pasteurized Organic
The exact components of milk vary by species, but it contains significant amounts of saturated fat, protein and calcium. These amounts are not large in comparison to other foods rich in them, including coconuts, fish, and kale respectively, because milk is predominantly composed of water. Aquatic mammals, such as seals and whales, produce milk that is very rich in fats and other solid nutrients when compared with land mammals' milk. Most milk packs a nutritional punch and contains protein, calcium, phosphorus, vitamins A and D, LACTOSE (milk sugar) and riboflavin. On the minus side, milk's natural sodium content is quite high. Most milk sold in the United States today is PASTEURIZED, which means the microorganisms that cause diseases (such as salmonella and hepatitis) and spoilage have been destroyed by heating, then quick-cooling, the milk. Pasteurization eliminates the possibility of disease and gives milk a longer shelf life. Most commercial milk products have also been HOMOGENIZED, meaning that the milk fat globules have been broken down mechanically until they are evenly and imperceptibly distributed throughout the milk. The end result is that the CREAM does not separate from the milk and the liquid is uniformly smooth. Cow's milk is generally available in several varieties. In some countries these are: Full cream (or "whole" in US, "homo milk" in Canada & some US dairies, about 3.25% fat) Semi-skimmed ("reduced fat" or "low fat", about 1.5-1.8% fat) Skimmed (about 0.1% fat) Milk in the U.S. and Canada is sold as: Whole varieties 2% (reduced fat) 1% (low fat) <0.5% (very low fat) Skim (nearly no fat) or fat free In the United States, skim milk is also known as "fat free" milk, due to USDA regulations stating that any food with less than Â½ gram of fat per serving can be labeled "fat free". Source:http://en.wikipedia.org/wiki/Milk Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.