Higher milk solids: An idea whose time is still here

Low milk prices have rekindled an idea often favored by milk producers over the years, but so far practiced only in California: Fortification of all classes of fluid milk with small amounts of additional protein and nonfat solids (NFS), including calcium, to increase both nutrient content and taste.

In its August issue of “Equity Newsletter,” National All-Jersey, Inc., urges its members to encourage their milk cooperative boards of directors and members of Congress to support adoption of higher solids standards first adopted in California in 1967. “Consumers will get more nutrition and taste from each glass of milk at a time when the majority of teenagers are calcium deficient. Higher demand for milk solids will also decrease the product surplus being purchased and stored by the government,” it said.

We agree.

Compared to Federal levels, California fortification standards are significantly higher in all types of fluid milk, but especially 2 percent, 1 percent, and skim:

whole milk (Federal) – 8.25% NFS, 7.5 g protein, 261 mg calcium
whole milk (Calif.) – 8.70% NFS, 7.9 g protein, 276 mg calcium

2% milk (Federal) – 8.25% NFS, 7.5 g protein, 261 mg calcium
2% milk (Calif.) – 10.0% NFS, 9.1 g protein, 317 mg calcium

1% milk (Federal) – 8.25% NFS, 7.5 g protein, 261 mg calcium
1% milk (Calif.) – 11.0% NFS, 10.0 g protein, 348 mg calcium

skim milk (Federal) – 8.25% NFS, 7.5 g protein, 261 mg calcium
skim milk (Calif.) – 9.0% NFS, 8.2 g protein, 285 mg calcium