Types of Milk

It’s getting more and more confusing going into the shop to buy milk. Here’s a list to help explain just what you are buying:

Pasteurised: This is the process whereby milk is partially sterilised, resulting in extended shelf life. Milk is heated to 72°C for no less than 15 seconds and cooled immediately, destroying any harmful bacteria and micro-organisms.

Homogenised: In the days of milk bottles and aluminium tops, cream would separate and rise to the top of the bottle. Homogenisation passes the milk under pressure through very fine nozzles, evenly dispersing the fat globules to create a smooth, creamy texture and taste. The milk is now all set to be transformed into a wide range of dairy products.

A1 and A2 proteins: There are a number of different proteins in milk. One of them is called beta casein and there are two common forms, A1 and A2. Most milks contain a mix of both proteins A2 and A1 beta casein. On average, approximately

60% of the beta casein is A2 and 40% is A1. The proportion of A2 and A1 beta casein in milk can vary with different breeds of dairy cattle. A2 milk contains only A2 beta casein.

A1: 46-70% - Holstein, Ayrshire, red and white, 3-24% - Jersey, Brown Swiss, Guernsey

A2: More than 70% - Guernsey , 46-70% - Holstein Friesian, Jersey, Brown Swiss , 20-45% - Ayrshire, red and white

Permeate: Permeate comes from milk. It’s a natural by-product of cheese making, and is produced when milk is passed through a fine sieve to separate the milk sugars and minerals from milk protein and fat. Some milk manufacturers use it to standardise their products throughout the seasons (depending on what the cows eat, milk tastes different from season to season) so they don’t need to create new labels every season. It is not harmful.

Permeate free: This milk has been pasturised and homogenised, but its seasonal adjustments are done by adjusting the level of cream, but not

adding permeate. If milk is permeate free, manufacturers need to buy more milk from the dairy farmers, as each litre of milk is not receiving a top-up from permeate.

Regular or full-fat milk: On average contains 3.8% milk fat and no less than 3.2% milk fat. It’s pasteurised and homogenised. Also known as full-cream or whole milk, it has a rich and creamy texture. Reduced-fat milk has approximately 2% milk fat and may have extra protein and calcium added.

Low-fat milk: Has less than 1.5% milk fat and the same nutritional benefits with boosted calcium content.

Skim milk: Has no more than 0.15% milk fat. Milk solids are added to optimise the taste.

Modified milk: May be protein-enriched, high in calcium, iron-fortified or low in lactose to cater for a range of dietary requirements.

Ultra-filtration (UF) milk: This style of milk is also enriched with protein and calcium.

Lactose-reduced or lactose-free milk:

Suitable for people who are lactose intolerant. Lactose-reduced or lactosefree milk has some or all of the lactose (the sugar found naturally in milk) removed, making it more easily digested for those with lactose intolerance.

Buttermilk or cultured milk: Has a tangy flavour similar to natural yogurt and is excellent for baking. A special starter culture is added to the pasteurised milk to develop the flavour and acidity.

Flavoured milk: Flavours are added to fullfat, reduced-fat, skim, modified or longlife milk.

Fortified milk: May be full-fat or reducedfat milk that has had nutrients added such as calcium, vitamin D and omega-3 fatty acids. This is in addition to the nutrients naturally found in milk.

Thanks to Dairy Australia for supplying most of the information above. www.diaryaustralia.com.au