Milk contains protein, calcium, phosphorus, potassium, sodium, iodine, vitamins A and D amongst others, lactose (milk sugar) and riboflavin.
The basic types of milk come in three varieties:
Whole milk (3.5 percent fat) contains the full amount of fat given when the milk is taken from the cow.
Lowfat milk (1.5 - 1.8 percent fat) maintains most of the virtues of whole milk, with most of the fat removed.
Nonfat or skim milk (0.3 percent) contains only a small track of fat, yet remains highly nutritious.
Always store milk in a refrigerator milk from the offset. Milk readily absorbs flavors so always close milk cartons or other containers tightly. The storage life of milk is reduced greatly when allowed to sit out at room temperature for 30 minutes or more, as it would if put in a pitcher for serving.