Whole Milk
Also known as: full cream milk
Whole milk is a nutrient-dense whole food providing high-quality protein, calcium, vitamin D, and other nutrients. Concerns are limited to milk allergy and lactose intolerance subpopulations.
What it is
Unmodified cow's milk containing approximately 3.25% milkfat with naturally occurring proteins, lactose, vitamins, and minerals.
Used as a beverage, ingredient in dairy products, and base for cooking and baking; provides fat, protein, and creamy texture.
Why it's flagged
- milk allergen (one of FDA's 9 major allergens)
- lactose intolerance
- saturated fat content
What regulators actually say
"Milk is the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows. Milk shall contain not less than 8 1/4 percent milk solids not fat and not less than 3 1/4 percent milkfat."
"Milk is one of the major food allergens recognized under U.S. food allergen labeling laws."
Regulatory status
United States — FDA
Standard of identity under 21 CFR 131.110; declared major food allergen under FALCPA/FASTER Act.
European Union — EFSA
Permitted; allergen labeling required under EU Regulation 1169/2011 Annex II.
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