Regular or full fat milk
On average, fresh milk has 3.8% milk fat and no less than 3.2% milk fat.
Reduced fat and low-fat milk
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Low-fat milk has less than 1.5% milk fat but contains all the same nutrients as regular milk. Low-fat milk contains slightly more calcium than regular milk - as the fat level is reduced, all non-fat components (like calcium) slightly increase proportionally.
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Reduced-fat milk has approximately 2% milk fat and may have extra protein and calcium added.
Skimmed milk
Skim milk has no more than 0.15% milk fat, with milk solids (dried milk powder) added to improve the taste and texture.
Modified milk
Modified milk may be enriched with protein, calcium, iron or have lactose (the sugar found in milk) removed. These can all help people with specific dietary requirements.
A1/A2 milk
A1 and A2 refer to a specific protein found in milk called beta casein. Different breeds of cows produce milk with more or less of either A1 or A2 protein.
Fortified milk
Fortified milk is either full-fat or low-fat milk with extra nutrients added, including calcium, vitamin D or omega-3 fatty acids.
Lactose-free milk
This milk removes lactose (the sugar found in milk) so it's easier to digest for anyone with an intolerance.
Buttermilk
Buttermilk is pasteurised milk that has a starter culture added to develop a flavour and acidity similar to natural yoghurt, and is often used in cooking.
Long life milk
This milk is superheated so that all microorganisms and heat-resistant enzymes are deactivated. For example, regular fresh milk is heated to 74°C for 15 seconds, while long-life milk (otherwise known as Ultra-Heat Treatment or UHT) is heated to 140°C for two seconds.
Concentrated milk
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Concentrated milk is made by removing moisture. Condensed milk is one form of concentrated milk, made by increasing milk solids to 28%, canning and then sterilising it. Sweetener is sometimes added.
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Milk powders are another form of concentrated milk. These are made through a similar process with a milk concentrate made up of about 40% milk solids, which is then dried to reduce moisture to just 3%.
How is milk treated (pasteurised) to make it safe to drink
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The pasteurisation process is achieved by heating the milk for a set number of seconds before immediately cooling the milk. Nothing is added or extracted during the pasteurisation process.
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In Western Australia it is illegal for raw milk (unpasturised) to be sold for human consumption.
Fresh milk storage
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Sunlight is detrimental to keeping milk fresh and nutritious, so fresh milk is usually packaged in cartons or opaque plastic containers.
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Glass bottles are occasionally used to store milk, but keep in mind the increased exposure to light will partially destroy vitamins, like B2, and can affect the taste.
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Keep milk refrigerated at 4°C.
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The use-by date gives the expected shelf life when refrigerated at 4°C.
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Milk containers should always have lids or be covered to prevent the milk from absorbing flavours or odours from other food
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Freezing milk can destabilise the main protein, casein, and the milk may appear slightly curdy when thawed
