Editing Milk (section)

===Nutritional value===
Processed cow's milk was formulated to contain differing amounts of fat during the 1950s. One cup (250&nbsp;mL) of 2%-fat cow's milk contains 285&nbsp;mg of [[calcium]], which represents 22% to 29% of the [[daily recommended intake]] (DRI) of calcium for an adult. Depending on its age, milk contains 8&nbsp;grams of [[protein]], and a number of other nutrients{{Which|date=July 2022}} (either naturally or through [[food fortification|fortification]]).

Whole milk has a [[glycemic index]] of 39±3.<ref name=International-Tables-2008>{{cite journal |last1=Atkinson |first1=Fiona S. |date=1 December 2008 |url=https://diabetesjournals.org/care/article/31/12/2281/24911/International-Tables-of-Glycemic-Index-and |title=International Tables of Glycemic Index and Glycemic Load Values: 2008 |journal=Diabetes Care |volume=31 |issue=12 |pages=2281–2283 |doi=10.2337/dc08-1239 |pmc=2584181 |pmid=18835944 |access-date=September 28, 2023 |archive-date=January 29, 2024 |archive-url=https://web.archive.org/web/20240129200317/https://diabetesjournals.org/care/article/31/12/2281/24911/International-Tables-of-Glycemic-Index-and |url-status=live }}</ref> A food is considered to have a low GI if it is 55 or less.

For [[protein quality]], whole milk has a [[Digestible Indispensable Amino Acid Score]] (DIAAS) of 1.43, with the [[limiting amino acid]] for those groups being [[methionine]] and [[cysteine]].<ref>{{cite Q |1=Q33645656 |doi-access=free}}</ref> A DIAAS of 1 or more is considered to be an excellent/high [[protein quality]] source.<ref>{{citation|title=Report of an FAO Expert Consultation, 31 March - 2 April 2011, Auckland, New Zealand|year=2013|publisher=[[Food and Agriculture Organization]]|isbn=978-92-5-107417-6|page=43}}</ref>