IDS-1100 Lecture Notes - Lecture 15: Almond Milk, Soy Milk, Skimmed Milk

• School: University of Winnipeg
• Department: International Development St
• Course: IDS-1100
• Professor: Thomas E.Thomason

Document Summary

Not so long ago, the milk of the farmer"s milk was the only option in which milk could be used fully and unconditionally. With industrial development, you now find many types of milk. There is full-fat milk and there is half-fat and there is skimmed; even you can find lactose-free milk. Not only that, there are some other alternatives if you are allergic to cow or buffalo milk, such as almond milk, rice and soy. Each type of milk has its advantages and disadvantages, depending on the person"s diet, health, nutritional needs or acceptance. So we will offer the advantages and disadvantages of each type of milk; bovine, soy, almond and rice. full-fat milk: is a milk containing 3% fat. It does not remove any of its components, so it contains all the nutrients of milk such as protein, fat, calcium and vitamin d. Low-fat and low-fat milk: some types of milk contain partially fat and others are skimmed.