3 important questions to ask about your milk

Danna Peña
3 important questions to ask about your milk
Take a closer look at the ingredients of your milk drink and be surprised by these findings

MANILA, Philippines – Healthy, nutritious, and good for the body.

This may be the common perception of an average person towards milk.

May it be whole or full cream milk, filled milk, or recombined milk, people generally perceive all kinds of milk to be beneficial to the body. But because of this prevailing notion, people often overlook the differences in these milk types’ ingredients.  

Are we really aware of what goes on inside the type of milk we drink?

Here are important things to note when checking the ingredients of milk. 

Does it contain whole milk?

Whole milk refers to cow milk from which no fat and other substances have been taken out from. Besides having a rich and creamy taste, it’s packed with vitamins and minerals that can help maintain overall health and wellbeing.

Calcium from whole milk is better absorbed by the body compared to calcium from other sources. Further, whole milk is a great source of high quality protein – its protein is considered a “complete protein,” meaning all essential amino acids that support faster growth and development are present in it.

The natural milk fat in whole milk, along with its many vitamins and minerals, makes it the choice ingredient for milk products due to its pureness and natural goodness.

Does it contain additives?

Preservatives and flavorings are added to make the milk drink taste better and more flavorful. Some milk products in the market contain substitutes like vegetable oil or palm olein. For some, sugar content can increase by up to 14 grams per cup due to these added flavorings. 

On the other hand, there are whole milk products which have no added preservatives and retain the pure, natural goodness of milk. Whole milk has a rich and creamy taste despite no sugar added because of its natural milk fat and lactose.

With this, it is important to check the ingredients list of the milk product you are drinking.

Have you double checked the ingredients list? 

Food labels are tricky to read. Take note of these items when checking through your milk product’s package and be assured of what exactly you’re putting inside your body:

Nutrition information panel – Indicates the amount of calories, saturated fat, salt (sodium), added sugars, fibre and the presence of other ingredients in your milk

Ingredients List – Food products are listed from largest to smallest by weight. Identifies ingredients high in saturated fat, added salt or added sugars

Nutrition content claims – Shows claims like “low fat,” “reduced salt,” or “high fibre”

Health claims – Refers to a nutrient or substance in a food and its effect on a health function, for ex. “Calcium is good for bones and teeth.”

% of RENI (Recommended Energy and Nutrient Intake) – Compares the amount of nutrients in one serving of the food with what an average individual needs for the maintenance of a person’s health and well-being, based on standards set by the Department of Science and Technology’s Food and Nutrition Research Institute.  

So, what’s in your milk?

Just as with all the things consumed: Have everything in moderation, enjoy your glass of milk and be aware of what’s in it before taking a gulp. – Rappler.com


  1. Milk Composition and Synthesis Library , Animal Nutrition and Sciences, Copyright 2010 by Walter L. Hurley, University of Illinois, Urbana-Champaign
  2. Bioavailability of Dietary Calcium, Archives of Endocrinology and Metabolism of Brazil. 2006 Oct;50(5):852-61
  3. Understanding Creaminess Perception of Dairy Products Using Free-Choice Profiling and Genetic Responsivity to 6-n-Propylthiouracil, Sarah V. Kirkmeyer Oxford Journals, Medicine and Health volume 28, Issue 6 pages 527-536.
  4. Sensory Perception and Lubrication properties of Milk: Influence of Fat Content, Akhtar, Stenzel, Murray, & Dickinson, International Dairy Journal 2012 volume 26 pp. 15-22.
  5. Jensen, S. K. Quantitative secretion and maximal secretion capacity of retinol, beta carotene and alpha-tocopherol into cows’ milk. J Dairy Res. 1999; 66(4):511-22

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