![]() ![]() ![]() What it’s used in:įor the health-conscious, you can swap out whole milk with low-fat milk varieties, the next time you’re baking. Whole milk has 183mg of Omega-3 per cup, while low-fat milk only has a measly 9.8mg. Unfortunately, the trade-off comes in the form of nutrients. Compared to whole milk, a cup of low-fat milk contains approximately 102 calories, while a cup of whole milk weighs in at around 146 calories. If you’re looking to cut some calories but can’t do without milk, you can try low-fat milk. CreditĬommon brands you’ll be able to find along the supermarket aisle in Singapore include Meiji Low Fat Fresh Milk, F&N Magnolia Low Fat Hi-Cal Milk, Cowhead 100% Fresh Milk – Low Fat, and more. 2% milk is also known as reduced-fat milk, and contains 2% milk-fat content, while 1% milk contains 1% milk-fat content. There are a few varieties of low-fat milk, including 2% milk, 1% milk. When you hear low-fat milk, you’re likely to think that this is the healthier milk option. The fat content of whole milk is what contributes to that silky texture and creamy mouthfeel. Creditįor desserts like pudding and custard, as well as sauce recipes, if the recipe calls for whole milk, stick to it. Whole milk works in any recipe that calls for milk, and it’s preferred because some say the higher fat content makes the resulting dish taste richer. In low-fat and non-fat milk, these vitamins get taken out when milk producers take out the cream. Vitamins A, D, E and K are found in whole milk, and they’re fat-soluble-which means your body can only absorb them when they enter your digestive tract together with fats. Whole milk might be one of the most misunderstood types of milk-many drop ‘full cream’ milk from their diets in a bid to be healthier, but whole milk actually has more nutrients than its low-fat counterparts. Some common brands offering whole milk that you can find in supermarkets include Meiji Fresh Milk, F&N Magnolia Fresh Milk, Marigold 100% Fresh Milk, and more. Whole milk contains around 3.5% of milk fat, so it’s definitely not as “fattening” as the 100% milk-fat that its name seems to suggest. Short of ingesting raw milk, this is the closest we can get to what the cow produced. Whole Milk What it is:Īlso known as ‘full cream milk’, whole milk refers to milk in its purest form-after pasteurisation, of course. Singapore’s regulations state that all milk sold here must be pasteurised. I’m sure you’ve come across the term ‘pasteurised milk’, but what does it actually mean? Pasteurisation is a process that heats up milk, in order to eliminate any potentially harmful bacteria. And what’s up with almond milk, coconut milk, soy milk and other non-dairy alternatives? It can get dizzying, when you try and decide between full-cream milk, low-fat milk, UHT milk and more. With more and more aspiring home cooks and home bakers during this ‘Circuit Breaker’ period, I’m sure those of us who are starting out would be overwhelmed by the different types of milk you can find in the supermarket aisles. In the kitchen, we use milk for a variety of recipes-from most baking recipes and desserts, to sauces, to creamy dishes like mac ‘n’ cheese, and more. And it’s true-cow’s milk and other non-dairy alternatives are packed with nutrients. I’m sure that as children, most of us have heard our mothers nagging us to drink more milk so that we can grow up tall and strong. Milk is said to have many health benefits. Of course, we’ll also be exploring dairy-free alternatives, so lactose-intolerant individuals needn’t fret. When we mention milk, we tend to think of cow’s milk. Today, let’s take a walk down the dairy products aisle, and take a closer look at milk. After our previous guides in the Produce Explained series, I’m sure you’ll be able to tell the difference between common leafy greens, flour, chillies, sugar, salt, and more. ![]()
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