![]() On the 1st of January, 2008 new regulations came into force to facilitate consumer choice. Prior to 2008, any milk that contained a different fat content was defined as a ‘milk drink’. The EU regulations for milk classification previously divided milk into three categories defined by the fat content whole, semi-skimmed or skimmed. Skimmed milk has a slightly more watery appearance than other types of milk and has a less creamy taste due to the removal of fat. ![]() However, it is ideal for adults who wish to limit their fat or calorie intake. For this reason, it is not recommended for children under the age of 5 years as they need extra energy for growth. The lower level of fat in skimmed milk reduces its calorie (energy) content. It contains slightly more calcium than whole milk and lower levels of fat-soluble vitamins, particularly vitamin A, as this is lost when the fat is removed - see nutritional composition of milks Skimmed milk, therefore, has nearly all the fat removed. Skimmed milk has a fat content of between 0.1-0.3 %. Semi-skimmed milk is the most popular type of milk in the UK with a fat content of 1.7%, compared to 4% in whole milk and 0.3% in skimmed milk. Homogenisation offers a way to reduce the fatty sensation of whole milk and prevent the formation of a cream plug. Much of the milk in the market is now homogenised as well as pasteurised. This helps to protect against any food borne illness that can occur through consumption of raw (unpasteurised) milk.įollowing pasteurisation, the milk is rapidly cooled and is then stored in a refrigerator in order to preserve its shelf life. Pasteurisation is the process whereby milk is heated with the purpose of killing potentially harmful micro-organisms such as certain pathogenic bacteria, yeasts and moulds which may be present in the milk after initial collection. Most of the milk consumed in Europe is pasteurised. Natural whole milk is collected from the dairy herd and undergoes various processing techniques before it reaches the shelf for consumption by the general public. Some EU member states may produce an additional category of whole milk with a minimum fat content of 4%. Whole standardised milk is whole milk standardised to a minimum fat content of 3.5%. Natural whole milk is milk with nothing added or removed. The different kinds of milk tend to vary according to the way they are produced and in their fat content. It is important that packaging is viewed as a valuable resource.There are many different varieties of milk available for consumption within the UK. “There is limited availability of food-grade recycled plastic and that is a challenge. “There are changes in store for how shoppers see milk bottle tops, with the new caps able to be more easily recycled and retained in the food sector unlike their coloured counterparts,” said Adam Williams, Co-op’s milk buyer. The supermarket chain said this will remove more than 150 tonnes of coloured plastic from HDPE streams per year.
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