Whole milk
Whole Milk
Whole milk (pronunciation: /hoʊl mɪlk/) is a type of dairy product that has not had the fat removed from it.
Etymology
The term "whole milk" originates from the fact that it contains the entire milk product, including the fat. The word "milk" comes from the Old English word "meoluc", which is derived from the Proto-Germanic "*meluks".
Description
Whole milk is often used in cooking and baking due to its rich and creamy texture. It is also consumed as a beverage and is a common ingredient in many types of cheese. Whole milk typically contains about 3.25% milk fat, which gives it a richer flavor and creamier texture than skim milk or low-fat milk.
Nutritional Information
Whole milk is a good source of protein, calcium, and vitamin D. It also contains significant amounts of vitamin A, vitamin B12, and potassium. However, because of its high fat content, it is also higher in calories than other types of milk.
Related Terms
- Skim milk: Milk from which all the fat has been removed.
- Low-fat milk: Milk that has had some, but not all, of the fat removed.
- Dairy product: A food product made from milk.
- Lactose: The sugar found in milk.
- Pasteurization: The process of heating milk to kill bacteria.
See Also
External links
- Medical encyclopedia article on Whole milk
- Wikipedia's article - Whole milk
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