2012淘金英语专业四级听写
上海外国语大学
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Supermarkets now stock many different varieties of milk. The most common is still cow's milk, but others include sheep and goat's milk, as well as a number of plant-based substitutes, including soya, rice, oat and almond milk. Milk is generally distinguishable by its fat content. Whole milk is relatively high in fat and certainly semi-skimmed and skimmed milk can be labelled as low-fat food. Contrary to popular belief, lowering the fat content in milk does not affect the calcium content, so an adequate calcium intake can still be obtained from lower-fat dairy products. However, low-fat milk contains less energy and lower amounts of fat-soluble vitamins and isn't suitable for children under two years. Some supermarkets have now started selling milk with almost half the fat of semi-skimmed milk. But it retains a more creamy flavour. This is a good option for those people who want to lower the amount of fat they're consuming but don't like the taste of skimmed milk.