Types Of Non Dairy Milk
Dairy milk comes in many varieties to match the wide range of consumer preferences. • Do you like your milk creamy but not too rich? Then low-fat milk is a good choice. • Do you prefer a light taste and low calories? Then fat-free milk might be for you. • Do you have trouble digesting lactose? Then a lactose-free milk might be your best choice.
Types Of Non Dairy Milk
• Is your baby a year old and being weaned from the bottle? Then select whole milk for their second year of life. • Need boxes of milk to put in your child's lunch box? The single portion, shelf-stable milk boxes will meet your need. There is a variety and choice to fit every age and lifestyle.
Identifying Different Types of Milk. The key differences between milk are dairy and non-dairy. Simply put, dairy milk is the type of milk produced from mammals. The milk you get from cows, goats, and even llamas are different forms of dairy milk. On the other hand non-dairy milk is completely different. This type of milk is plant-based.
The primary types of milk sold in stores are: whole milk, reduced-fat milk (2%), low-fat milk (1%), and fat-free milk. The percentages included in the names of the milk indicate how much fat is in the milk by weight. Whole milk is 3.5% milk fat and is the closest to the way it comes from the cow before processing. Consumers that want to cut calories and fat have multiple options; reduced-fat milk contains 2% milk fat and low-fat milk contains 1% milk fat. Fat-free milk, also called nonfat or skim, contains no more than 0.2% milk fat. All of these milks contain the nine essential nutrients found in whole milk but less fat. The United States government sets minimum standards for fluid milk that is produced and sold.
Reduced fat milks have all of the nutrients of full fat milk; no water is added to these types of milk. If you would like to learn more about the saturated fat controversy that has been in the news, check out. Milk Processing Most milk undergoes processing before you buy it at the store. The three primary steps include: pasteurization, homogenization and fortification. Pasteurization heats the milk to destroy harmful microorganisms and prolong shelf life. Normal pasteurization keeps milk safer while maintaining its valuable nutrients.