Is raw milk low-fat milk

Raw milk is not low-fat milk, and there are significant differences in fat content and processing methods between the two. Raw milk is untreated fresh milk with a fat content similar to that of whole milk; Low fat milk is milk that has undergone defatting treatment, resulting in a significant reduction in fat content. Raw milk refers to the raw milk directly extruded from cows without sterilization, homogenization, or other treatments. Its fat content is usually between 3.5% and 4%, which is comparable to commercially available whole milk. This natural milk fat contains fat soluble vitamins and essential fatty acids, but has not been standardized, and the fat content fluctuates with factors such as cow breed and season. Due to the lack of pasteurization, raw milk may pose a risk of microbial contamination and needs to be boiled before consumption.

Low fat milk is a processed dairy product that removes some milk fat through centrifugal separation technology, with a fat content controlled between 0.5% and 1.5%. This treatment may result in the loss of some fat soluble nutrients, but it is more suitable for individuals who need to control their fat intake. Commercial low-fat milk has undergone high-temperature sterilization and homogenization treatment, with a longer shelf life and higher safety. It is suitable for daily consumption by patients with hypertension, hyperlipidemia, and weight loss. When choosing dairy products, one should decide according to their own needs. For those who need calcium and protein but need to control calories, low-fat milk can be chosen; For those who pursue natural taste and good digestive function, boiled raw milk can be chosen. Regardless of which option is chosen, it is recommended to limit the daily intake of dairy products to 300-500 milliliters. Lactose intolerant individuals can switch to lactose free milk or yogurt as a substitute. Storing raw milk requires refrigeration and consumption within 24 hours to prevent microbial growth.