🥛 Whole milk
Also known as: full-fat milk
Milk with its natural fat, without the cream removed (about 3.5–4% for cow's milk).
Whole milk is milk with its natural fat content, from which the cream has not been separated. In cow’s milk this is usually 3–4% and sometimes reaches 5.5%, depending on breed, feed and season. In everyday and retail use, “whole milk” often also refers to milk standardised to a fat content close to the natural level, for example about 3.5%.
The FAO classifies milk by fat content as whole, partly skimmed (semi-skimmed), low-fat and skimmed, and also distinguishes standardised milk, whose fat content has been adjusted to a set value. Whole cow’s milk contains about 33 g of fat per litre, about 19 g of it saturated. Along with the fat, it retains the fat-soluble vitamins A and D.
Without homogenisation, the fat in whole milk rises over time and forms a cream layer. Homogenisation — breaking up fat globules under high pressure — was invented in the late 19th century and shown to the public at the 1900 World’s Fair in Paris; it reduces the average fat globule size from about 2–4 to 0.4 µm, so the cream no longer separates.
How it connects to milk
🥛 Whole milk → made from → 🥛 Milk
Links
- Made from
- 🥛 Milk
- Part of
- 🥛 Drinking milk by processing
Frequently asked questions
What is the difference between whole milk and standardised milk?
Whole milk keeps its natural fat content, while standardised milk has its fat adjusted to a set value, such as 2.5% or 3.2%, by adding or removing cream.
Why does cream rise on whole milk?
Fat is lighter than water, so its globules float up. Homogenisation breaks them up so that a cream layer no longer forms.
Similar
🥛 Sterilized milk · 🥛 A2 milk · 🥛 Skimmed milk · 🥛 UHT milk · 🥛 Pasteurized milk · 🥛 Mithun milk
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.