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By HELEN W. SMITH
Fttension Agent. Home Fconomic*
Milk has long been a popular beverage, not only for its flavor, but because of its nutritional attributes. Milk is considered one of the best sources of calcium in the American diet and it also provides protein, vitamins and other minerals.
There are a variety of milk products from which consumers can select. These include:
Whole Milk must contain not (ess than 3.25 percent milkfat and not less than 8.25 percent milk solids not fat. Most milk currently sold, 'including whole, lowfat and skim is fortified with vitamin D at a level of 400 International Units (HI) per quart.
Lowfat Milk has had enough milktat removed to product milk with milkfat contents of 0.5, 1.0, 1.5 or 2.0 percent. All contain at least 8.25 percent milk solids not fat. Because vitamin A is removed with the milkfat, vitamin A is added to lowfat milk at a level of 2,000 IU per quart.
Skim Milk, also called nonfat milk, has had as much fat removed as technologically possible, brining it to less than 0.5 percent. It must contain at least 8.25 percent solids non fat ad must be fortified with 2,000 IU of \ it
69.2%