Whole Milk

Whole milk is a dairy product obtained from cows, containing its full natural fat content. It is typically pasteurized (heated to kill harmful bacteria) and homogenized (fat particles are broken down to prevent separation) for safety and consistency.

Manufacturers use whole milk for its rich flavor, creamy texture, and nutritional value in a variety of food products. It is a common ingredient in baked goods, desserts, sauces, and ready-to-eat meals, contributing to moisture and richness.

Whole milk is regulated by the FDA as a food product. It is a source of essential nutrients like calcium, vitamin D (when fortified), and protein. However, it is also high in saturated fat, and the 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. JECFA has evaluated dairy products as part of a healthy diet, and EFSA has also assessed milk and dairy products for safety and nutritional aspects. Evidence regarding the role of dairy fat in cardiovascular health is mixed, with some studies suggesting it may not be as detrimental as once thought, while others support moderation due to its saturated fat content.