Milk, cow, fluid, regular fat (~3.5%), ultra high temperature treated, commercial

Ultra high temperature (UHT) treated Australian cows milk. Produced by heating regular milk to a minimum of 132 C for 1 second prior to packaging, resulting in its extended shelf life.

Proximates (except ash), vitamins (except ACAR, CRYP, vitamin C and folate) and minerals (except I) were averaged from samples analysed in 1989 by AGAL (composite of 3 varieties- Dairy Farmers, Pauls and Bonlac Foods- from Australia, purchased from 2 outlets in Sydney) and samples of Australian UHT milk as reported by the ADC (1999). Carbohydrates expressed as a sum total in ADC sample. Ash, ACAR, CRYP and vitamin C were determined only in the AGAL sample. Se, Cr and Ni were determined in the 22nd ATDS sample. Folate and dietary fibre was imputed from value for regular milk. Fatty acid profile is for milk, butter, etc. (ADC 1991), as per NUTTAB95. I was calculated using analysed value for fresh full fat milk multiplied by a retention factor of 0.95.