- Is your whole milk really whole milk?
- Milk composition, including fat, varies by breed
- Butterfat greatly impacts how dairy tastes
Are you ever confused by all of the different types of milk in the dairy case? Whole, 2%, 1%, 0%, reduced, skim, fat free. What does it all mean?
Milk is one of our most nutrient-dense foods—with calcium, protein, vitamins A & D, to name a few of its superpowers. The amount of butterfat (cream) in cow’s milk varies by breed. The iconic black and white Holstein produces milk with up to 4% fat while Jerseys—the ones with brown coats—produce richer-tasting milk with about 5% fat. Brown Swiss and Guernsey cows make milk that’s somewhere in between.
But here’s the big milk curveball: Federal guidelines dictate the percentage of butterfat for each milk category. Since butterfat is very valuable, large milk processors want the federal “whole” percentage to be as low as possible. What you need to know, as a shopper, is that milk can still be labeled as “whole” even if some of the fat has been removed. That doesn’t sound like “whole” milk to us.
At FIVE ACRE FARMS, we look for cows whose milk is naturally high in butterfat. We don’t adjust the fat content in our whole milk (a process called “standardization”), and we think that’s something you can taste. No wonder our whole milk—simply what comes out of the cow—is so popular. Taste the difference it makes in our yogurt, kefir and buttermilk—all made using our whole milk.
Drop us a line and tell us your favorite variety and where you buy our milk, and we’ll send you FIVE ACRE FARMS swag to show our thanks.