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Why Is There More Protein in NonFat Milk

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Mike Roose

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Apr 6, 2002, 7:42:18 PM4/6/02
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....as opposed to whole (1g per 8 oz)??

Eggs Pancakes Syrup Toast Coffee

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Apr 6, 2002, 9:54:10 PM4/6/02
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>...as opposed to whole (1g per 8 oz)??

Think about it. Milk=Water+Carbs+Protein+Fat.

What happens to the % of protein when you remove the fat?
________________________
THUS SAYETH WithBACON

Mike Roose

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Apr 6, 2002, 10:54:43 PM4/6/02
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On 07 Apr 2002 02:54:10 GMT, with...@aol.companion (Eggs Pancakes
Syrup Toast Coffee) wrote:

>>...as opposed to whole (1g per 8 oz)??
>
>Think about it. Milk=Water+Carbs+Protein+Fat.
>
>What happens to the % of protein when you remove the fat?

It's not the %, its the acutely gram count, from 8 to 9 grams per 8
oz.

Paul Chefurka

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Apr 7, 2002, 9:27:10 AM4/7/02
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If a gram of fat is removed, a gram of something else takes its place.

Steve Harris

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Apr 7, 2002, 12:21:26 PM4/7/02
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"Paul Chefurka" <pa...@chefurka.com> wrote in message
news:n7i0bus5ce0a1ihsc...@4ax.com...

But the prime reason is that many non-fat and low-fat milks these days are
frankly fortified with protein. This was done because of customer complaint
that the stuff was thin and tended to taste "like water." So the USDA
allowed it, and you can generally see that it's done on the label ("milk
solids added."). Only whole milk is (AFAIK) never protein fortified.

SBH

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