Milk is categorized according to its fat content. The different types of milk available on the South African market are full-­cream, medium-fat, low-­fat and fat ­free milk. Excess fat in the diet is not recommended; however, the body still needs some fat for cell structure, protection of nerves and to absorb and store fat­soluble vitamins such as vitamin A. When the fat content of milk is reduced (through cream separation or centrifugation), some vitamin A is lost. The content of the water­soluble vitamins and minerals, however, remains unchanged.