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Whole milk is minimally processed cow's milk containing 3.25% milkfat. It offers a rich, creamy taste and provides a balance of protein, carbohydrates, fat, and essential nutrients including calcium and vitamin D.
Both have benefits. Whole milk provides more satiety and fat-soluble vitamins, while skim has fewer calories. Current research suggests whole milk's saturated fat may be less harmful than once thought.
Opened whole milk typically stays fresh for 5-7 days when properly refrigerated at 35-40°F. Trust your senses - sour smell or lumpy texture indicates spoilage.
Lactose intolerant individuals should avoid regular whole milk or choose lactose-free whole milk, which has the same nutrition with lactase enzyme added for easier digestion.
Keep refrigerated at 35-40°F (2-4°C). Once opened, consume within 7 days. Do not freeze as texture changes.
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