Grade A Lowfat Organic Milk

Grade A Lowfat Organic Milk is cow's milk that has had most of the water removed and then had fat added back to achieve a specific fat content. It is produced from cows that are raised according to organic farming standards, meaning they are not treated with antibiotics or growth hormones, and are fed organic feed. The 'Grade A' designation indicates it meets federal standards for milk quality.

Manufacturers use lowfat milk as a base ingredient in a wide variety of dairy products. It provides a creamy texture, a source of protein and calcium, and a familiar dairy flavor. It is commonly found in flavored milks, yogurt, ice cream, and cheese.

Milk is a natural source of calcium, vitamin D (often added), and protein. Consuming milk and dairy products is associated with bone health. The U.S. Food and Drug Administration (FDA) considers milk a staple food. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated milk and its components. Evidence regarding dairy consumption and health outcomes is extensive and ongoing, with some studies suggesting benefits and others exploring potential associations with certain health conditions.