Milk, cow, fluid, regular fat (~3.5%)

The mammary secretion of milking animals, obtained from one or more milking for consumption as liquid milk or for further processing, excluding colostrum, prepared for consumption by pasteurisation and homogenisation. Milk contains a minimum of 3.2 g milk fat/100 g.

The majority of nutrients including proximates, minerals, metals, sugars, vitamins, tryptophan, fatty acids and organic acids were derived from either composite or individual analyses from 2 programs: (1) 10 purchases of 6 brands of regular full fat milk (3x Pauls, 2x Coles, 1x Dairy Farmers, 1x Brownes, 1x Canberra, 1x Pura) purchased nationally in each state and territory capital city and 2 regional centres in NSW and QLD (2006 - Key Foods Program); and (2) 16 purchases of 10 brands of full fat milk (4x Woolworths, 2x Pura, 2x Pauls, 2x Betta, 1x Canberra, 1x Coles, 1x Coles Organic UHT, 1x No Frills, 1x Fresh, 1x Brownes) purchased nationally across the Summer and Winter months of 2008 (Key Foods Program, 2008). I was determined individually in all samples purchased for both Key Food Programs. Ca was determined individually in all Key Foods Program 2006 samples. Biotin and Cl were determined in 1997 ANZFA Folate Project. Cr, I, Mo, Ni, Se, As, Cd, Cu, Hg, Pb, Sb, Sn and Zn were also determined from samples of milk purchased nationally in 2000, 2002 and 2004 (19th, 20th and 22nd ATDS),