While whole milk contains 3.5% milk fat, reduced fat milk contains 2% milk fat and skimmed milk is as low as 1% in fat. Also fat-free milk contains about 0.2% fat. All of these are rich in nutrients, but differ in fat content.
How can you choose milk?
With so many options available, it can be difficult for you to choose the right one for you. Listed below are some questions you can ask yourself when choosing the right type of milk. Take a look below:
Think of the milk texture you are looking for. If you want your milk to be creamy, but not rich, low fat one may be a good choice for you.
Again, if you are looking for milk low in calories and light in taste, you may want the fat free ones.
If you have problems digesting lactose, you can look for lactose-free milk.
So, you have the luxury of choosing between different options to suit your taste and lifestyle.
Different types of milk:
As discussed earlier, the type of milk varies depending on how they are produced and the fat content in them. Here we will take a closer look at the different types of milk:
1. Total Milk:
This is a natural variant where nothing is added or removed. It has a fat content of 3.5%. Whole homogenized milk undergoes a process called homogenization that breaks up the fat balls into milk. This contributes to the even distribution of fat and prevents the formation of a creamy layer on top.
2. Light milk:
This milk has a fat content of 1.7% compared to the lowest fat content in whole milk.
3. Foam Milk:
Fat content in skimmed milk ranges from 0.5% to 0.1%. Thus, almost all fat is from this milk. The calcium content of this milk is slightly higher and contains lower soluble vitamins. With the removal of fat, the calorie content also decreases. This milk is not suitable for children under 5 years of age. But if you try to limit your calorie intake, it may be a good solution for you. Skim milk seems watery due to the removal of fat from it.
4. Organic Milk:
This milk is derived from the cows that are stared in grasses that contain no agrochemicals, pesticides and fertilizers. After milking the cow, the milk is processed according to the same procedure. However, you must be aware that there is no evidence of the high nutritional content of organic milk compared to milk produced in the conventional way. Some studies conducted indicate that the high content of omega - 3 fatty acids in milk is produced organically.
5. Flavored Milk:
There is a huge market for flavored milk these days. You can choose from a wide range of consistency and flavors to suit your taste and lifestyle. Some of the popular flavors that you can try are banana, strawberry and chocolate. The sugar content in flavored milk is somewhat high. However, this can certainly be given to children and teenagers, who are careful about drinking milk. According to new studies, chocolate flavored milk helps in rapid recovery after intense workouts.
6. Powder Milk:
Milk powder is produced by evaporating water with heat. Pre-drying is pre-concentrated, heat treated and homogenized. Various methods are used to make milk into powder. Spray drying is the most common process. Here the concentrated milk is taken in a chamber and hot air is circulated. Water drops lose water and fall as powder on the floor.
Roll drying is another method in which the milk is spread on concentrated rolls. Powder remains when water evaporates quickly.
7. Primary raw milk:
Milk sold in supermarkets must be boiled to kill harmful bacteria. It is better to buy raw milk from the registered milk producing plants.
8. Condensed milk:
This is the concentrated form of milk that is created by evaporating water and by adding sugar. The product is not sterilized, but is kept at high sugar levels. The milk is heated for about 2 minutes at a temperature of 110 to 115 degrees. Then it is homogenized and the milk is evaporated at 60 degrees. The milk is then cooled and packed in 30 degrees. This variety of milk is often used in confectionaries and is in great demand.
9. Evaporated milk:
This is a sterilized and concentrated form of milk produced by evaporation of the milk. The milk is heated and evaporated at 65 degrees. It is then homogenized and then cooled. This milk is then poured into jars and sealed. It is then moved to an autoclave and held for 10 minutes. Next, the cooling step, when packaged and labeled. This milk has a special characteristic color and taste of its own. It can be stored for about a year, although it can be stored longer.
homogenization:
This refers to the process of passing milk at high pressure through small holes. The fat balls break down and spread all over the milk evenly. This gives a uniform composition to the milk and makes it more appealing without adding or removing any ingredients. The milk appears bright white as a result of the scattered fat balls. Most of the milk on the market these days is homogenized.
So the next time you look at the dairy aisle in a supermarket, don't get confused between the different options. You can now choose one that best suits your needs. Today we have plenty of choices when it comes to picking milk to drink. In case you are not sure about what is best for you, it is better to ask a dietician and enjoy a healthy lifestyle.
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