Policy & Politics

Text Size - + print article

Higher Nonfat Solids in Milk Benefits Consumers

Published Oct. 12, 2010

An economic analysis by the Food and Agricultural Policy Institute reveals that requiring higher nonfat solids in fluid milk would benefit consumers with additional nutrients with little impact on the price of a gallon of milk.

The FAPRI study was conducted at the request of the four co-chairmen of the Congressional Dairy Farmer Caucus, Reps. Joe Courtney (D-Conn.), Devin Nunes (R-Calif.), Tim Walz (D-Minn.) and Peter Welch (D-Vt.). The study analyzed the impact of adopting the current California fluid milk standards throughout the United States.

If the nation adapted the California standards, condensed fat-free milk, and all the calcium and protein it contains, would be added to milk to increase nutrition and improve taste. Fortifying milk with additional condensed fat-free milk helps maintain real dairy creaminess. In addition, milk proteins increase lean tissue and extra calcium helps build strong bones.

Farm Bureau supports implementing the California standards for solids-non-fat in fluid milk at the national level.

“Milk is hard to improve on, but higher nutrition standards for fluid milk marketed to consumers in this country is an issue our members are committed to,” said AFBF President Bob Stallman. “The FAPRI study shows it is an inexpensive way to get more calcium into kids and health experts say the proteins in milk help build lean muscle. The American Farm Bureau Federation supports this policy that will help build stronger bones, offer another tool to help fight obesity and provide farmers with an additional market for their milk.”

Australian Food News article

FAPRI Study



Text Size - + print article