Types of milk

Fresh Milk

Regular 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

Has approximately 2% milk fat and it may have extra protein and calcium added.

Low Fat

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

Skim

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.

Ultrafiltration (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 Free milk has some or all of the lactose (the sugar found naturally in milk), removed making it more easily digested for those that have 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 Regular, Reduced Fat, Skim, Modified or Longlife milk. While they may have added calcium they can also have a higher kilojoule level. Some are sweetened with low kilojoule sweeteners.

Fortified Milk

May be whole or lower fat 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.

Concentrated Milk

Evaporated or Unsweetened Condensed Milk

To create evaporated or condensed milk, the total milk solids are increased to 28% by the gentle evaporation of water. Skim evaporated milk has total milk solids of about 20%. After concentration, the milk is canned and sterilised to destroy bacteria and enzymes to ensure a long shelf life. It also causes a slight caramelisation of the milk sugar (lactose) giving the evaporated milk its typical colour and flavour.

Sweetened Condensed Milk

Proven popular in homes especially where refrigeration is limited. Sugar is added, to act as a natural preservative. This process is controlled carefully to maintain a smooth texture.

Powdered Milk

An evaporated pasteurised milk concentrate, containing about 40% milk solids, is dried to reduce the moisture content to about 3% and prevent particles from clumping together.

Instant Milk Powders

Utilise additional techniques such as coating the dried milk particles with lecithin, a natural substance occurring in milk and in eggs, to further reduce clumping

Run out of refrigerated milk?

Longlife, concentrated or powdered milk can come to the rescue.

Clever cooks always have a standby supply.

Chilled evaporated milk whips wonder-fully to about three times its volume. Use instead of cream. Blend with cream cheese for a fabulous cheesecake.

Sweetened condensed milk can replace both fresh milk and sweetener in coffee, tea and desserts. It’s also an excellent thickening agent in salad dressings, sauces and desserts.

Powdered milk can be mixed with dry ingredients before adding liquid for baked goods.