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Most cattle produce milk with 3-5% milk fat. Other factors such as the animal's nutrition and the stage of lactation affect fat content. The percentage of fat found in milk depends on the species and breed of the animal that produced it. Adequate calcium in our diet for healthy bones and teeth is only valuable when accompanied with vitamin D.

Milk with reduced fat levels (2%, 1% or skim) does not contain adequate levels of vitamin A without fortification. Vitamin D is critical to calcium absorption. Vitamins A and D are found naturally in milk, however, they are fat-soluble vitamins. Fluid milk in the United States is often fortified with Vitamin A and D. This results in a uniform texture and stops the cream from separating and rising to the top of the milk. Homogenization breaks up or shears the fat molecules (cream) in milk so that they are the same size and density of the rest of the milk.Today, each state administers its own laws as to whether milk can be sold without pasteurization. These diseases were especially devastating to young children and infants. As pasteurization practices became more common and eventually mandatory, milkborne diseases such as typhoid fever, scarlet fever, diphtheria, and diarrheal diseases were virtually eliminated. During pasteurization, milk (or another liquid) is heated to destroy microorganisms. Pasteurization is a process originally created by Louis Pasteur in the mid 1800's.Fluid milk in the United States is pasteurized, homogenized, fortified, and standardized before it is sold to consumers.

Milk leaves the dairy farm and must be processed prior to being sold to consumers. In the United States, goats only provide a very small portion of milk for specialty markets. The fluid milk we drink and the milk that is used to make other dairy products such as ice cream, yogurt, and cheese is typically produced by cows on a dairy farm. Milk undergoes processing after it leaves the dairy farm. Without food processing our diets would consist of whole, raw foods exactly as they were produced on the farm and only in the season or shelf life of the food item. In addition, without food processing, consumers are at a greater risk of food-born illnesses. Food processing provides a greater variety of food to eat as well as food that is safer for human consumption. Food processing is a benefit to consumers. Examples include curing Pork to make ham and bacon, turning apples into applesauce or cider, and squeezing oranges for orange juice. Many foods undergo various food processing procedures. Processing is a term used to describe steps that are taken after the product leaves the farm, and before it is ready for retail sale.