Ever walk down the aisles at the grocery store and get confused by the different types of milk? What’s the difference between whole milk and 2%? Evaporated and condensed? Pasteurized and homogenized?
Below we guide you through the different types and categorizations of milk you can find at the grocery store.
Types of Refrigerated Milk
They all provide the same 13 essential nutrients that make milk an excellent source of high-quality protein, calcium, potassium, Vitamin D, and more.
Whole Milk
- Contains approximately 3.25% fat content by weight
- Rich, creamy texture
2% Milk
- Reduced-Fat Milk
- Contains approximately 2% fat content by weight
- Less creamy than whole milk but still retains some richness
1% Milk
- Low-Fat Milk
- Contains approximately 1% fat content by weight
- Lighter in texture, with less creaminess and a milder flavor
Skim Milk
- Non-Fat or Fat-Free Milk
- Contains less than 0.5% fat content by weight
- Very light in texture, with almost no creaminess
Lactose-Free Milk
- Processed to break down lactose (the natural sugar in milk), making it easier to digest for people who are lactose intolerant.
A2 Milk
- Milk that contains only the A2 beta-casein protein, a protein naturally produced by cows, as opposed to the more common A1 and A2 combination found in regular milk.
- Select studies show it may benefit those who experience GI discomfort; however not a solution for those with lactose intolerance, as it still contains lactose.
Types of Shelf Stable Milk
Did you know that milk isn’t only found in the refrigerated section?
Shelf stable milks are processed and packaged in a way that allows them to have a much longer shelf life.
This can be very convenient because it lets you store the product until you are ready to use it, and it often comes in smaller containers, cutting down on potential waste.
Evaporated Milk
- aka unsweetened condensed milk
- 60% of the water content is removed
- Often used in cooking and baking for a thicker, creamier consistency
Condensed Milk (Sweetened)
- Evaporated milk with added sugar
- Thick and sweet, used primarily in desserts
Powdered Milk
- Aka Dry Milk
- Milk that has been dehydrated to remove almost all its moisture content, turning it into a fine powder
- Can be made from whole milk, skim milk, or nonfat milk
- Shelf life can be 18+ months, depending on fat content and storage conditions (cool, dry place away from direct sunlight in an airtight container)
UHT (Ultra-High Temperature) Milk
- UHT milk refers to milk that has been ultra pasteurized at an extremely high temperature (typically above 135°C or 275°F) for a very short period, usually 2-5 seconds.
- This process kills harmful bacteria and makes the milk safe for long-term storage without refrigeration
- UHT milk can be stored unopened at room temperature for 6 to 9 months, as long as the packaging is intact.
- Once opened, it should be refrigerated and consumed within 7-10 day
Aseptic Milk
- Aseptic milk refers to milk that is processed using aseptic packaging. This involves sterilizing the milk using UHT or other methods, followed by immediately sealing the milk in sterilized, airtight containers (such as cartons or plastic bottles).
- Aseptic milk is also shelf-stable and can be stored unopened at room temperature for several months.
- Once opened, it must be refrigerated and consumed within 7-10 days.
UHT milk and aseptic milk are closely related, but they refer to different aspects of milk processing and packaging.
Types of Milk Processing
Milk is also categorized based on the type of processing it undergoes. Keep an eye out for these terms on the milk packaging next time you are at the store.
Pasteurized Milk
- Heated to kill harmful bacteria.
- The most common type of milk found in grocery stores.
Homogenized Milk
- Fat is evenly distributed throughout the milk, preventing the cream from separating.
- Most commercial milk undergoes homogenization.
