Nutritional Value of Milk Compared with Filled and Imitation Milks

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Abstract
The appearance of filled and imitation milks on the market in some States was raised questions about their nutritive value. According to present information the fat used in many products is based on hydrogenated coconut oil, a fat notably high in saturated fatty acids, especially lauric acid, and low in essential fatty acids. The use of this fat for infants and children is questioned, and it is considered unsuitable for persons on fat-modified diets. Some of these products are fortified with vitamins, especially vitamin A and vitamin D. Filled milks contain the nutrients present in skim milk to the extent that it is used as an ingredient. In some filled milks, isolated proteins are used in addition to unspecified amounts of nonfat milk solids. Analyses of products identified here as imitation milk have indicated that they are in no sense a nutritional replacement for milk in protein, minerals, and vitamins. Milk contains important amounts of nutrients for which recommended dietary allowances have been established and also many nutrients known to be essential but for which allowances have not been established. Increasing knowledge of the interrelationship between nutrients has served to confirm the importance of a balanced diet of a variety of foods including whole milk.