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AIRA COLLEEN REBULADO

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* Whole Milk

* Many Americans opt for whole milk – which is actually 3.25%

milkfat by weight – not as much as many people think. There are
150 calories in an 8-ounce glass of whole milk, with 8 grams of fat
(12 percent of daily value).

* And if you are concerned about consuming fat, there is good news.
There’s a growing body of evidence that suggests not all saturated
fats are the same. While more research is needed on the potential
benefits of dairy fats, experts agree milk plays an important role in
a healthy diet – in the overall context of the total diet, nutrients
and calories.

* There also are other options for those who have different health
needs or taste preferences, including reduced fat (2% milk), lowfat
(1% milk) and fat free (or skim) milk. Here are the facts about the
other types of milk in the dairy case.
*2% Milk(Reduced Fat)

*Reduced-fat milk is labeled as 2

percent milk, which means the milkfat
is 2 percent of the total weight of the
milk — not that an 8-ounce glass of
milk contains 2 percent fat. Here’s a
nutrition fact to consider: An 8-ounce
glass of 2 percent milk contains 5
grams of fat and has the same nine
essential nutrients as every other type
of milk.
*Lowfat Milk

*The difference between lowfat

milk and whole milk is the
amount of fat in each serving.
This also is reflected in the
calories for each as well. An 8-
ounce serving of lowfat milk
contains 2.5 grams of fat and
100 calories, compared to whole
milk, which has 8 grams of fat
and 150 calories in the same
amount.
*Fat Free Milk(Skim Milk)

*If you are looking for the same nutrients as

whole milk, but want to cut calories and
fat, fat free (also known as skim) milk is a
good choice. In fact, because it has less
fat, there are just 80 calories in fat free
milk in each 8-ounce glass. There is a
misperception that skim milk contains
water to reduce the fat content — but that
is not the case. The nine essential
nutrients, including 8 grams of high-quality
protein, remain intact.
* Organic Milk
* Strict farming practices, defined by the United
States Department of Agriculture, set the standards
for organic dairy farms to produce organic
milk. From what cows eat to how farmers care for
their cows governs the production of organic milk.
* All cows, whether they live on an organic or
conventional dairy farm, receive the best care by
dairy farmers. Animal care is one of the most
important aspects of dairy farmers’ jobs, because it
leads to high-quality, wholesome milk.
* All varieties of milk – regular or organic, flavored or
white – are safe and wholesome. Strict standards
and government regulations established over the
past century in the United States ensure that all
milk you buy at the store is safe for you and your
family to drink.
*Lactose-Free Milk

*Lactose-free milk is real cow’s milk

— just like the other types of milk —
but with one difference. The natural
sugar in milk, called lactose, has
been broken down. This makes it
great option for people who are
lactose intolerant. It still contains
the same essential nutrients,
including calcium, protein and
vitamin D, as the other types of
milk.
*Flavored Milk

*Chocolate milk, or other

flavored milk, is also a tasty
protein food for kids. Flavored
milk counts as a serving of dairy
and provides the same 9
essential nutrients in each
serving.
*Raw Milk

*Raw milk — milk straight from

the cow — is not pasteurized.
It’s not widely available for
purchase due to federal laws
prohibiting its distribution
across state lines, as well as to
safety concerns outlined by
government agencies including
the USDA, the Federal Drug
Administration and the Centers
for Disease Control.
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*The principal constituents of milk
are water, fat, proteins, lactose
(milk sugar) and minerals (salts).
Milk also contains trace amounts of
other substances such as pigments,
enzymes, vitamins, phospholipids
(substances with fatlike properties),
and gases.

The residue left when water and

gases are removed is called the dry
matter (DM) or total solids content
of the milk.
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* Grade A milk is carefully produced, processed and packaged in
order to protect the safety of the consumer. Grade A milk must be
pasteurized to be sold by retailers in interstate commerce. Raw
milk is usually pasteurized either by low temperature
pasteurization in which the milk is heated to 145 °F or higher for
at least 30 minutes, or by high temperature pasteurization in
which the milk is heated to 161 °F or higher for at least 15
seconds and then quickly cooled. Pasteurization destroys disease-
causing bacteria and extends the shelf life of milk. However,
pasteurized milk can readily spoil and could cause foodborne
illness if not properly protected and handled.
*Maintaining the Safety of Milk: Refrigeration is
the single most important factor in
maintaining the safety of milk. By law, Grade A
milk must be maintained at a temperature of
45 °F or below. Bacteria in milk will grow
minimally below 45 °F. However, temperatures
well below 40 °F are necessary to protect the
milk’s quality. It is critical that these
temperatures be maintained through
warehousing, distribution, delivery and
storage.
*The cooler refrigerated milk is
kept, the longer it lasts and the
safer it is. As the product is
allowed to warm, the bacteria
grow more rapidly. Properly
refrigerated, milk can withstand
about two weeks’ storage.
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* Size

*Most milk jugs are one of

two sizes, 12 oz and 20
oz. However, it’s possible
to find even smaller or
larger pitchers, should
your coffee bar need
them. Generally speaking,
the 12 oz and 20 oz jugs
should have similar base
sizes, so width shouldn’t
come into that choice.
* Material

*You want a pitcher that is made of

high-quality stainless steel, as this
will keep the temperature
consistent as you steam the milk.
That being said, when you’re
steaming milk to approximately
160°F/70°C, that jug’s going to
heat right up with the milk. If you
don’t feel comfortable with the
heat of a stainless steel pitcher,
you can always look for one with
Teflon coating to protect your
fingers and hands.
* Spouts

* While seasoned baristas and professionals could probably

churn out flawless latte art with any milk jug, some designs
are easier to free pour using certain spout shapes. This
makes these jugs easier to learn and coach with – and also to
compete with.
* Hearts and tulips are where most people start their latte art
journey. But simplify these a little, and you’re pouring
“blobs”: foam that pours out nicely, smoothly, and in more or
less rounded forms. When you’re just starting out and getting
the feel of things, the best pitchers to produce these blobs
would be classic spout pitchers. They allow the foam to flow
out evenly in a relatively rounded shape.