Also known as regular milk, whole milk contains at least 3.25% milk fat, which is all of the natural fat content. As such, because nothing is removed, it has a full, creamy body and indulgent taste.

To make reduced fat milk, milk is spun at high speeds in a centrifuge to separate the fat particles from the water and other constituent elements of the milk. From there, the fat is added back to the milk until the fat content makes up only 2 percent of the milk’s total weight. This stripping of fat not only makes reduced fat milk less creamy and indulgent than whole milk but also changes the nutritional profile so it’s lower in calories and fat.

Low-fat milk undergoes the same production process as reduced fat. The only difference is that the milk contains only 1% fat, which is a level of elimination that further cuts down on fat and calories at the expense of making the product light and thin while still retaining a bit of creaminess.

When fat is separated from cow milk with a centrifuge, what’s left is milk containing less than 0.5% fat. That milk is sold under the label of skim milk and because virtually all of its fat has been removed, it has a watery taste and consistency.

Animal milk straight from the source can harbor pathogens like E.coli, Listeria, and Salmonella. To reduce the health risks posed by those microbes, milk can undergo pasteurization, which involves heating it to a high enough temperature to destroy the harmful bacteria and then rapidly cooling it to prevent further bacterial growth. All of that makes milk safer to consume with no significant change to the nutritional content. Certain types of milk are heated to an even higher temperature to kill more bacteria than standard pasteurization, which enables it to be stored unopened in the refrigerator for 2-3 months before spoiling. Milk that undergoes that process is known as ultra-pasteurized milk and it too has similar nutritional values to conventional milk, although it may have a minimal reduction in water-soluble vitamins that are sensitive to heat. Also, thanks to the heat, ultra-pasteurized milk has a flavor profile that’s termed by some as “cooked”.

To prevent fat globules from rising to the top and forming a cream layer, high-pressure pumps are used to mechanically break down the fat into smaller sized particles that are then able to remain suspended in the liquid, which results in a uniform distribution of fat that provides a consistent texture.

Raw milk is essentially straight from the udder, as it skips the pasteurization step of the manufacturing process. That being the case, even though raw milk can come from perfectly healthy cows, it’s still susceptible to a number of disease-causing germs that can contaminate it at any point from milking to the final sale. Despite the health risks, however, some people prefer raw milk over pasteurized milk because of a perceived taste difference. It’s also claimed that raw milk treats asthma, protects against allergies, resolves lactose intolerance, and contains special probiotics that support gut health. Those benefits above and beyond those of pasteurized milk are false, however.

Cows that receive feed that isn’t genetically modified; have access to a pasture on land that isn’t treated with synthetic pesticides and fertilizer; and aren’t raised with antibiotics, hormones, or artificial growth promoters meet USDA standards for the production of organic milk. This type of milk is similar to conventional milk in essential nutrients but typically contains higher levels of iron, omega-3 fatty acids, conjugated linoleic acid (CLA), and antioxidants like vitamin E and beta-carotene. Due to those added nutrients and the perceived health benefits surrounding them, as well as the higher production costs from the farming practices, organic milk can be double the price of conventional milk, which may be worth the expense to someone who’s concerned about the environment and animal welfare.

The primary carb in cow milk is lactose. That simple sugar provides milk with much of its natural sweetness. The problem is that some people can’t properly digest lactose because they don’t produce enough of the lactase enzyme needed to break it down and convert it into glucose. As a consequence, they suffer from lactose intolerance, which presents itself in various forms of gastrointestinal distress when lactose is consumed. In lactose-free milk, lactase is added to milk to pre-digest the lactose so the milk is more digestible for those who have issues with the sugar. Multiple fat percentages of milk are available in this form with no significant change to the taste, texture, or nutrient content. That said, there is significant change to the price, as lactose-free milk tends to cost more than conventional milk because of the extra manufacturing step and lower production volume.

Cow milk contains two main types of protein. Approximately, 20 percent is whey and the other 80 percent is casein. In conventional milk, about 30 percent of the total casein consists of A1 beta-casein and A2 beta-casein. The issue there is that some people can be sensitive to A1 beta-casein and its consumption can cause gastrointestinal problems similar to lactose intolerance. With A2 milk, however, A1 beta-casein isn’t present because certain breeds of cows are used that produce milk that only has A2 beta-casein. That difference aside, A2 milk is identical to conventional milk in its nutrient profile. What sets it apart is that it may be easier to digest for those who normally have difficulty but aren’t lactose intolerant or have a milk allergy.

When cream is churned into butter, there’s leftover liquid. That liquid is known as traditional buttermilk and it’s thin and tangy. A long time ago, that milk product was common and used in a number of applications but except for certain pockets of the world, that’s no longer the case and it’s been replaced with commercially-produced buttermilk. To make it, a bacteria culture is added to milk, which ferments it and produces a liquid with a thick consistency and sour taste. In all, store-bought buttermilk has a similar nutritional profile to the original milk that was used in its creation and it provides probiotic benefits as long as heat isn’t introduced. Additionally, the fermentation process may make the sugar easier to digest for some individuals who are normally sensitive to it.

By pushing milk through a semipermeable membrane, smaller components like water and lactose are able to pass through the filter while larger molecules like protein are left behind. It’s by virtue of this process that ultrafiltered milk is richer and creamier in taste than traditional milk and has a higher concentration of protein, in addition to fewer carbs from the lessening of lactose. All of that makes this milk a good choice for an assortment of objectives. As a note, though, ultrafiltered milk usually commands a premium price due to the lower production volume and type of equipment that’s used.

Commonly marketed as a healthier alternative to soda, flavored milk is exactly what its name implies. Specifically, flavored milk consists of milk that’s mixed with natural and artificial sweeteners, food coloring, and aroma agents to provide a certain sensory experience, such as vanilla, strawberry, and chocolate. Additional ingredients include thickeners to increase viscosity and stabilizing agents that promote a consistent texture and help extend the shelf life. Apart from the added sugar content increasing the carbohydrate and calorie count, the nutritional value of flavored milk is virtually identical to plain milk.

Milk usually has to be refrigerated but that’s not the case with evaporated milk. To make it, fresh milk is heated until 60 percent of the water content is removed. The milk is then sterilized and canned. It’s as a result of this process that evaporated milk is shelf-stable and can last for months without spoiling before use. Evaporated milk also differs from conventional milk in its thick, creamy texture and neutral, caramelized flavor. Additionally, because there isn’t as much water as the fresh milk it’s made from, evaporated milk is higher in nutrients and calories on a per volume basis.

Evaporated milk isn’t particularly sweet. That’s where condensed milk comes into play, as it’s nothing more than evaporated milk with added sugar. That extra ingredient and the excess amount lends condensed milk its syrupy flavor and texture, as well as its higher calorie count.

Milk is 85 percent water. When virtually all of that water is removed, what’s left is a fine powder consisting of the milk solids that constitute the remaining bulk of liquid milk. Because only the moisture content is removed, powdered milk is nutritionally similar to fresh milk but it may be lower in certain vitamins. As to the main benefit of this type of milk, it’s obviously the long shelf life that’s conferred by dehydration, with full-fat powder lasting 18 or so months and properly stored nonfat powder lasting for 25 or more years. Additionally, dehydration makes powdered milk more convenient to transport. Those benefits aside, the flavor profile and consistency of powdered milk when it’s reconstituted can be hit or miss depending on the brand, fat content, and how thoroughly it’s blended and the amount of time it’s allowed to chill in the fridge before consumption.

Milk that’s ultra pasteurized is heated to 280°F for at least two seconds. That process is taken a step further with ultra-high temperature milk, as it’s warmed up above 280°F for 2-5 seconds. Once all the potentially harmful bacteria is killed, the milk is immediately sealed in sterile, airtight containers. The high heat and packaging that render the milk free from contamination allow it to be stored at room temperature for 6-12 months, with refrigeration only needed after it’s opened. Compared to conventional milk, the content of major nutrients is basically the same but the extreme heat that’s used to make ultra-high temperature milk can produce a minimal reduction in some of the water-soluble vitamins. Much like ultra-pasteurized milk, ultra-high temperature milk also has a “cooked” taste.