Pasteurized milk

Fresh milk, like all milks on the market, is pasteurized. Pasteurization means destruction of disease-carrying germs and helps with the prevention of souring milk. This is carried out by exposure of milk to high temperatures for short period of time (71-70°C/145-150°F for 15 seconds). Immediately after the milk is cooled and preserved at a temperature not exceeding 60°C/140°F. Pasteurization does not affect the nutritional quality of milk, and preservation time should not exceed five days from the date of pasteurization.*

Ultra pasteurized milk

Ultra pasteurised milk is milk that is exposed to high temperatures (850°C up to 1270°C) in such time and temperature conditions until the test for peroxidase is negative. Immediately after, it is chilled at a temperature of no higher than 60°C. This milk has a lower bacterial load.*

Filtered milk

Filtered milk has the same nutrition content as regular milk but to increase shelf life an additional filtration process takes place prior to pasteurization.*

UHT milk

Continuous heating of fresh milk produces UHT milk. This involves the short term application of high temperatures (no less than 1350°C for at least one second) with the aim of killing all remaining micro-organisms and their spores. Also the packaging of the product is in antiseptic conditions in opaque containers. Through this, chemical, natural and organoleptic alterations are reduced to a minimum.*

Sterilized milk

Sterilized milk must be heated and sterilized in airtight packages or vessels of which the sealing system must remain intact. This procedure is carried out with the aim of destroying all microorganisms, enabling the milk to be stored for long periods unrefrigerated.*

Condensed milk

Condensed milk is cow's milk where water has been removed and sugar has been added, yielding a very thick, sweet product that can last on the shelf for years and be better preserved to reduce packaging, storage and transportation costs.
Today two types of condensed milk exist: sweetened condensed milk, that is not sterilized, and unsweetened condensed milk, that is sterilized.*

Powdered milk

Powdered milk is made from partly evaporated milk which is heated and dried instantly. Pasteurized milk is sprayed into a low pressure chamber where the water instantly evaporates, leaving behind fine particles of powdered milk solids; alternatively, the milk can be dried by drum drying.
It has greater shelf life than liquid milk and does not need to be refrigerated due to its low moisture content but once the package is opened it should be used within two months.*

Lactose-reduced milk

Lactose-reduced milk contains similar nutrients to regular milk. The main difference is the sugar, called lactose, has been broken down so that it is easily tolerated by those with lactose intolerance.
It is important to note that lactose intolerance is not milk allergy and lactose-reduced milks are not appropriate for children with cow milk allergy.

Fortified milks

Fortified milks help consumers meet their calcium requirements and give low-fat milks a creamier taste. This comes from adding milk solids such as calcium, phosphorus, carbohydrate and protein to low-fat milks.

Soy Milk

Soy milk is made by soaking, crushing and cooking soybeans. The fluid resulting after straining is filtered and is called “soy milk”.
Soy milk is a source of protein, fiber, B-vitamins, isoflavones and estrogenlike, is low in saturated fat and is cholesterol-free. It has no milk sugar (lactose) and it is used by people who are lactose intolerant. However, soy milk is a poor source of natural calcium and it is not recommended for infants in general and never for children with cow milk allergy.

* All these procedures do not make cow's milk suitable for a child with cow milk allergy.
Read what are hypoallergenic milks…

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