Types of Milk

When you shop for groceries, you are usually confronted with several kinds of milk, not only in the dairy case - fluid milk - but also on the shelf - canned or dried milk. These products are divided into three categories - whole milk, skim milk, and milk like products.

The specifications for whole milk are set by each state but, in genera, this type of milk contains at least 3.25 percent fat and at least 8.25 percent nonfat milk solids. Fluid whole milk, usually pasteurized and homogenized, is the most popular form of milk sold. In fact, it is so popular that in common usage, the word milk refers to this form of milk. Whole milk, however, is also the basis for certified milk, flavored milk, half and half, sweetened condensed milk, and evaporated milk.

To qualify for the label certified milk, milk must be handled according to strict sanitary regulations by the dairy farmer, manufacturer, and any other handlers. The certified milk of earlier times was unpasteurized, whereas today, most certified milk undergoes pasteurization.

Flavored milk is made by adding a flavoring syrup to whole milk during processing. By far the most popular type of flavored milk is chocolate milk.

Half and half, made of equal parts of milk and cream, contains more fat than does whole milk. This product is homogenized to prevent separation of the cream.

As the name implies, sweetened condensed milk contains sugar and whole milk. After sugar is added, over half the water is removed and the milk then canned.

Evaporated milk, available in cans, is made by removing 60 percent of the water from whole milk. If diluted with water, it can be substituted for fluid whole milk.

Skim milk is produced by removing milk fat from the whole milk. Most of the vitamin A is also removed as the milk is skimmed. The final fat content of the milk and the processing steps it undergoes determine whether the skim milk is low fat milk, fluid skim milk, instant non-fat dry milk, evaporated skim milk, buttermilk, acidophilus milk, yogurt, or flavored milk drink.

Milk that has a fat content between that of whole milk and that of other skim milks is called low fat milk. The fat content of low fat milk is usually two percent.

Fluid skim milk has a very low fat content, less than 0.5 percent. Although this milk differs very little in appearance or flavor from whole milk, it has a lower caloric value and, therefore, it is often used in weight reduction diets as a substitute for whole milk. Both low fat milk and fluid skim milk often have non-fat dry milk solids added to up the protein content.

Some skim milk also undergoes the processes of drying (instant nonfat dry milk) or evaporating (evaporated skim milk). After mixing with the appropriate amount of water according to directions, these products are comparable to fluid skim milk.

Although buttermilk was originally the liquid left after butter was churned, it is no longer made this way. Instead, the cultured buttermilk now marketed is made by fermenting low fat or fluid skim milk with a special culture of bacteria.

Another fermented milk, acidophilus milk, is available in a few areas of the country. It is produced similarly to buttermilk but with a different type of culture.

Yogurt is made by fermenting a mixture of low fat milk and milk solids. This product is characterized by its smooth, thick texture.

If flavoring is added to skim milk, the product is labeled flavored milk drink. Chocolate is the most popular.

In recent years, milk like products - filled milk and imitation milk - have appeared on the market. Although these products resemble milk, some of them do not contain any dairy products.

Filled milk is made by combining a fat other than milk fat (usually coconut oil) with some form of skim milk. Imitation milk contains no dairy products.