Comparison of some common milk types

Type Ingredients Fat% SNF% Procedure
Toned milk Reconstituted skimmed milk, buffalo milk (7% fat) Not less than 3 8.5 Mixing of ingredients
Double toned milk Cow and /or buffalo milk + fresh skim milk Reconstituted Skimmed milk and adjusting fat % Not less than1.5 Not less than 9 Pasteurization and alkaline phosphatse
test
Recombined milk Milk fat, SNF, water Less than 3 8.5 Homogenization, pasteurization, phosphotase test
Filled milk Refined vegetable oil, SNF, water Not less than 3 8.5 Homogenization
Flavoured milk Edible flavour, edible food colour, cane sugar and milk type (usually toned) Pasteurized, sterilized

Comments

JDolby Wednesday, August 19, 2015

This low-fat milk craze has been going on for decades [as has margarine] but have we become thinner? Quite the opposite. Simple carbohydrates (white bread, white rice) and sugars are your enemies, not fat.

yankee2 Wednesday, July 4, 2012

Milk SHOULD be described, Not according to the % milk fat content, which suggests a low fat content, but rather like other foods, by the % of calories supplied by fat. It seems to me that the current system is a deliberate deception by the dairy industry, to misrepresent and so promote their product, at the expense of the health of 100s of millions of people.

saharhilal Saturday, May 26, 2012

its not complete,i wanted to know fat and snf of milk including single toned,double toned mlk,, but itz not there...but still something is better than nothing.. thank yu.

skifast96 Sunday, December 11, 2011

who's the author?

-iloveme- Thursday, November 4, 2010

this is really stupid a cant find any info on here!

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