MILK FAT Sixty percent of the fat in milk is saturated fat. Cheese is fat, with salt. If you have ever tasted unsalted cheese, you will realize just how much salt is used to get that familiar cheesy flavor. Sour cream contains mostly fat. Cottage cheese and yogurt are about the best dairy products because they are lower in fat and are partly pre-digested by the bacterial culture.
Milk is high in calcium.
Unfortunately, it is also high in fat. Calorie for calorie, broccoli supplies almost the same amount of calcium as whole milk. One hundred and fifty calories of broccoli will supply 264 mg of calcium cholesterol free, organic calcium that is surrounded with living enzymes, fiber, vitamins and minerals which are important for calcium assimilation. In the 1950's when you bought milk, you had to drink it within two days. It was a fresh, almost natural product.