Fresh Milk - Low Fat

Fresh low fat cow's milk is a good source of protein and calcium, essential for bone health. It is minimally processed, retaining most of its natural nutrients. The reduction in fat content makes it suitable for those monitoring their fat intake.

Water is used as a diluent in many food products. It is essential for hydration but does not contribute additional nutrients in this context. Its inclusion helps achieve the desired consistency and texture.

Milk solids are concentrated sources of milk nutrients, including proteins and minerals. They enhance the nutritional profile of the product by providing additional calcium and protein. This ingredient helps maintain the product's consistency and nutritional value.

Milk fat contributes to the creamy texture and flavor of dairy products. It contains fat-soluble vitamins like A and D, which are important for various bodily functions. The presence of milk fat supports the absorption of these vitamins.

Stabilizers like E407 (carrageenan) and E412 (guar gum) are used to improve texture and shelf life. They are processed additives that may cause digestive issues in sensitive individuals. Their inclusion indicates a higher level of processing.

E471 is a mono- and diglyceride emulsifier derived from vegetable oils. It is a processed additive used to stabilize emulsions in food products. Its presence suggests a higher degree of processing and potential for containing trans fats.

Vitamin A is an essential nutrient important for vision, immune function, and skin health. Its addition enhances the nutritional profile of the product. Fortification ensures adequate intake of this vital vitamin.

Vitamin D3 is crucial for calcium absorption and bone health. Fortification helps prevent deficiencies, especially in populations with limited sun exposure. Its inclusion is beneficial for maintaining healthy bones and immune function.