Full-cream describes milk from which none of the cream or fat has been removed — whole milk as it comes from the cow, standardised in most countries to around 3.5–4% fat — and, by extension, products made with such milk. Full-cream milk powder, full-cream yoghurt, and full-cream cheeses carry the richer flavour, smoother mouthfeel, and higher energy content that milk fat provides. The term distinguishes these from reduced-fat, low-fat, and skimmed versions, and labelling rules generally define the fat bands each name may claim. Nutritionally, full-cream dairy supplies fat-soluble vitamins A and D alongside its protein and calcium, but also more saturated fat — the reason dietary guidance often steers heavy consumers toward lower-fat options.