Milk is an important food in our diet. Like meat, fish, poultry and eggs, milk
is an excellent source of high-quality protein with sufficient amounts of
essential amino acids.
Whole milk, which gets its creamy color from beta carotene and other yellow
pigments in foods eaten by cows, is an excellent source of vitamin A. Because
vitamin A is fat-soluble, it is lost when milk is skimmed.
About half the calories in whole milk come from milk fat, a highly saturated fat
that is lighter than water, rises to the top and can be skimmed off as cream.
Homogenized milk is whole milk that has been processed through machinery that
breaks its fat globules into fragments small enough to remain suspended in the
liquid rather than floating.
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