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What is whole milk?

Deborah Beauvais
Nutrition & Dietetics
By definition Whole Milk is Milk from which no constituent, such as fat, has been removed. Thus it has a higher fat content than 2%, 1% and Fat-Free milk which have reduced amounts of fat that alter the total calories in the product but do not alter the amount of other nutrients in the Milk such as Vitamin D, Calcium and Protein.
Michael T. Murray, ND
Naturopathic Medicine

Whole milk contains not less than 3.25 percent milk fat and 8.25 percent nonfat solids. The addition of vitamins A and D is optional. If vitamin A is added, it must be present at a level of not less than 2,000 International Units (IU) per quart. If vitamin D is added, it must be present at a level of 400 IU per quart.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.