Milk, Whole Chanel Islands, and Semi-skimmed pasteurised
Introduction
Pasteurised whole Channel Island milk is a rich, creamy animal milk from Jersey and Guernsey cows, pasteurised to kill harmful bacteria by heating and then cooled; it can be consumed cold or warm without further cooking. It has a pale golden, slightly yellow hue due to higher levels of beta‑carotene and milk fat, which also give it a fuller mouthfeel and higher energy content compared with standard milk.
Key macronutrients per 100 ml typically include: energy (kcal), fat (notably saturated fat), protein and carbohydrates (mainly lactose); it also provides fat‑soluble vitamins A and D and is a source of calcium, phosphorus, riboflavin (B2) and vitamin B12.
Regular semi‑skimmed milk is pasteurised cow’s milk with some cream removed to give a lower fat content; it too is drinkable without cooking. Its colour is white to slightly creamy, reflecting reduced fat and lower beta‑carotene compared with whole Channel Island milk. Macros per 100 ml usually show lower total fat and energy, moderate protein and similar carbohydrate (lactose) to whole milk. Important micronutrients include calcium, phosphorus, riboflavin, vitamin B12 and smaller amounts of vitamins A and D (often partly restored by fortification).
Nutrition Snapshot per 100g
Kcal nn kcal
Protein nn g | nn %
Fat nn g | nn %
Carbohydrates nn g | nn %
Percentages reflect this food’s Balance*
Fibre nn g
Total Sugars nn g
Saturated Fat nn g
Salt nn mg
Nutritional values are per 100g and sourced from UK CoFID data.
Carbohydrates value includes Fibre (AOAC method).
Carbohydrates value includes Total Sugars including naturally occurring sugars such as glucose, fructose, lactose or sucrose.
Balance*
The Balance value expresses how protein, carbohydrate and fat contribute to a food’s total energy.
Using CoFID data per 100g, each macronutrient is converted into energy using the standard Atwater convention (protein × 4 kcal, carbohydrate × 4 kcal, fat × 9 kcal). The energy from each macronutrient is then calculated as a percentage of the total macro energy.
This provides a simple way to see whether a food is predominantly carbohydrate-based, protein-based or fat-based.
It does not determine whether a food is “good” or “bad”, but helps visualise its macronutrient profile within a broader eating pattern.
When assessing a full meal or daily intake, portion sizes should be taken into account.
Why this matters
Understanding the structure of individual foods can help you make more confident decisions when adjusting to a health diagnosis or long-term condition.
If you are organising meals, tracking intake or reflecting on patterns, you may find the Aardelia digital journals helpful.