What are the different types of milk?
Milk types fall into three groups: dairy milk by fat level (whole, 2 percent, 1 percent, skim), dairy milk by treatment or protein (lactose-free, A2, raw, UHT) and milk from other animals or plants. In the US, milk sold as milk must have at least 3.25 percent milkfat unless labeled otherwise, and lactose-free milk is as nutritious as regular milk according to NIDDK.
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In this article
What are the main types of cow milk?
| Type | What it is |
|---|---|
| Whole | Full-fat milk; US milk must contain at least 3.25 percent milkfat and 8.25 percent milk solids not fat |
| 2 percent (reduced fat) | Some fat removed; about 2 percent of weight is fat |
| 1 percent (low fat) | Most fat removed |
| Skim (nonfat) | Fat removed; it may be called fat free if it has under 0.5 g fat per serving |
What are the other kinds of dairy milk?
- Lactose-free: has the milk sugar reduced or broken down. NIDDK says lactose-free milk is just as healthy as regular milk.
- A2 milk: from cows whose milk has only the A2 version of beta-casein. It is not lactose-free.
- UHT (shelf-stable): heated to a higher temperature so unopened cartons keep for months without refrigeration; refrigerate after opening.
- Evaporated and condensed: milk with water removed; condensed is sweetened.
- Powdered milk: dried milk you mix with water.
- Raw milk: not pasteurized, and sale rules vary by state and country. Pasteurized milk is the usual safe choice.
What milk comes from other animals?
Goat, sheep, buffalo and donkey milk are sold in some places. Each has its own taste and nutrient profile, and donkey milk is low in fat and high in lactose. Milk from other animals is not automatically easier to digest.
What about plant milks?
Soy, oat, almond, rice, coconut and other plant drinks are made from plants and water, not from animals. Their protein, sugar and added vitamin levels differ widely from brand to brand and from cow milk. Check the label for calcium, vitamin D, protein and added sugar if you use them in place of dairy.
How do you choose?
- Lactose trouble: try lactose-free milk or smaller portions with meals.
- Cooking and baking: whole milk gives the richest result.
- Fewer calories: choose a lower-fat milk.
- Storage: keep milk at 40 degrees F (4 C) or below.
People also ask
What is the difference between whole, 2 percent and skim milk?
The amount of milkfat. Whole milk has at least 3.25 percent in the US; 2 percent is reduced fat, 1 percent is low fat and skim is nonfat.
Is lactose-free milk the same as regular milk?
It has the lactose reduced or broken down, and NIDDK says it is just as healthy as regular milk.
Is A2 milk lactose-free?
No. A2 refers to a milk protein, not the milk sugar, so it still contains lactose.
Sources
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