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Milk

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A white liquid secreted by the mammary glands of animals, such as cows, sheep and goats. Fresh milk is consumed for nourishment, providing valuable nutrients such as calcium, protein, potassium, magnesium, and riboflavin. It is also used for making other foods, such as butter, cheese and yogurt. The most commonly used is cow's milk, which is available as: 1) pasteurized whole milk containing at least 3.25 percent milk fat, 2) low-fat milk containing 1 or 2 percent milk fat, and 3) nonfat or skim milk. Other common types of milk include raw milk, buttermilk, powdered buttermilk, evaporated dry milk, condensed milk, sweetened condensed milk, nonfat dry milk, sweet acidophilus milk, low-sodium milk, lactose-reduced milk, ultra pasteurized milk, soy milk, goat milk, and chocolate flavored milk.

When stored, milk should be refrigerated, placed in the center of the refrigerator close to the optimum cooling temperature for freshness. When it spoils, the milk will emit a sour aroma that should be easily detected.

USDA Nutrition Facts

Serving Size1 cup
Calories113
Protein1g
Total Fat5g
Total Carbohydrates15g
Dietary Fiber2g
Potassium233mg
Sodium332mg
Cholesterol4mg
Serving Size1 cup
Calories108
Protein2g
Total Fat4g
Total Carbohydrates14g
Dietary Fiber2g
Potassium145mg
Sodium263mg
Cholesterol3mg
Serving Size1 cup
Calories108
Protein2g
Total Fat4g
Total Carbohydrates14g
Dietary Fiber2g
Potassium144mg
Sodium257mg
Cholesterol14mg

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