Fat provides a perception of creaminess and improves the mouth feel of acid dairy products.
Fat reduce milks are labeled according to their contribution of grams of fat per reference amount (RA) of 240 mL. Low fat milk contributes less than 3 g fat per RA, while nonfat milk contributes less than 0.5 g of fat per RA.
Low fat milk contains 0.5%, 1.5% or 2% milk fat and not less than 8.25 percent nonfat solids. Though it contains 2% fat by weight, this amount is equivalent to 30 percent of the total calories. Sometimes low-fat milk is fortified with nonfat dry milk.
One cup of low fat milk provides 121 calories; protein, 8.1 g; carbohydrate, 11.7 g; calcium, 297 mg; fat, 4.8 g; cholesterol, 22 mg; vitamin A, 140 retinal equivalents; thiamin, 0.1 mg; riboflavin, 0.4 mg; niacin, 0.21 mg.
Nutrient in low fat milk
