BLOG: As a nutrition professional, I often hear the complaint that skim milk has no flavor. For many, the thin texture and weak taste of reduced fat milks is enough to turn them away from these dairy products.
Low and non-fat milks come from the same cows that produce traditional whole milk products. So, why are the taste and nutrition profiles so different? Simply put, reduced fat products begin as whole milk, but are made by allowing the milk and cream to separate. Traditionally the cream -which contains most of the fat- was allowed to settle, leaving behind a lower fat milk that could be “skimmed” off the top, thus providing the name skim milk. Unfortunately by taking away most of the fat, skimmed milk also lost much of its texture, flavor and even some nutrients.
In spite of this, Stewart’s customers are in luck! Stewart’s fat-free milk is unique in that it is fortified with non-fat milk solids. Milk solids, in the form of dried milk, improve the look and flavor of skim milk so that it tastes and feels more like whole milk. Better yet, these milk solids also add more calcium, vitamin D and vitamin A to each cup.
One serving provides 35% of your daily calcium recommendation, 25% of hard-to-find vitamin D, and 10% of your vitamin A requirement. That is a whole lot of nutrition for just 100 calories!
Boosting the flavor profile with milk solids also allows Stewart’s to make rich and creamy chocolate milk that comes from 1% milk. Unlike other brands that rely on a higher fat content to keep chocolate milk smooth and delicious, Stewart’s is able to give you an even better flavor with half the fat and calories!
It is important to remember that skim milk is not the only option. In fact, vitamins A and D may be more readily absorbed when consumed in 1% or 2% milk than in fat-free varieties. What is most important is that you are able to find healthy and delicious dairy products to help you reach the recommended 3 servings a day!
-Christine Sloat MS, RD, CDN
About Christine: Christine Sloat is a Registered Dietitian and life-long resident of upstate New York. She holds a Bachelor’s of Science in Dietetics from the University of Delaware, and a Master’s of Science in Applied Nutrition from The Sage Colleges in Troy. She has a nutrition consulting business, Nutritious Notions LLC.