The classification standard of whole milk and skim milk in China: the fat content of whole milk is above 3. 1%, and the fat content of skim milk is below 0.5%.

Skim milk refers to milk with fat content < 1% obtained by centrifugal or heating treatment of whole milk.

Reasons for choosing skim milk

The calorie and cholesterol content of skim milk is lower than that of whole milk. Skim milk has 39% fewer calories and 70% lower cholesterol than whole milk, which belongs to "low cholesterol milk".

Skim milk is very suitable for people with hyperlipidemia and high serum cholesterol.

Reasons for choosing whole milk nutrition

Whole milk has higher nutritional value. Vitamins A, D and E are all fat-soluble substances. After removing fat, the fat-soluble vitamin content in skim milk is almost zero.

Whole milk tastes better. Full-fat milk tastes smoother and tastes more mellow.

Full-fat milk has a stronger satiety. Because the fat content of whole milk is high, fat will delay the emptying time of food in the stomach and prolong the time of the next meal, thus reducing the total daily intake and helping to lose weight.

The price of whole milk is lower. The price of skim milk is relatively higher than that of whole milk because of its relatively complicated production process.