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• A2 Milk: Produced by cows that contains only the A2 variant of beta-casein protein, instead of the more common A1 protein or a combination of both A1 and A2.

• Grass Fed Milk: Produced by cows primarily raised on a diet of grass and other foraged plants rather than grains or soy-based feed.

• Organic Milk: Produced by cows raised on farms that meet organic farming standards, which generally include:

  • No Synthetic Pesticides or Fertilizers

  • No Antibiotics or Synthetic Hormones

  • Natural Living Conditions

  • Sustainable Farming Practices

• Plant Based Milk: A non-dairy beverage made from plant ingredients such as nuts, seeds, grains, or legumes. Common examples include almond milk, soy milk, oat milk, coconut milk, and rice milk. These milks are produced by blending the plant source with water.

• rBST Free Milk: Produced by cows that have not been treated with recombinant bovine somatotropin (rBST), a synthetic hormone given to cows to increase milk production.

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• Whole Milk: Milk that contains about 3.25% fat, which gives it a richer, creamier taste compared to lower-fat or skim milk.

• 2% or 1% Milk: Milk that has had some of the fat removed to reduce its overall fat content. It contains approximately 2% or 1% milkfat by weight.

• Skim or Fat Free Milk: Milk that has had almost all its fat removed. While it contains the same vitamins and minerals as whole milk, the removal of fat can reduce the calorie content significantly.

• Lactose Free Milk: Milk that has had the lactose (a natural sugar found in milk) broken down or removed, making it easier for people with lactose intolerance to digest.

• Ultra High Temperature (UHT) Milk: Milk that has been sterilized at a very high temperature (usually around 135-150°C) for a brief period, typically 2-5 seconds. This process kills nearly all bacteria, spores, and pathogens present in the milk, making it shelf-stable and allowing it to be stored unrefrigerated for extended periods, usually up to 6-9 months when unopened.

 

• Fortification: Process of adding essential vitamins and minerals, such as vitamin D, vitamin A, and sometimes calcium, to milk to enhance its nutritional profile.

• Homogenized: Process that breaks down fat molecules so they are evenly dispersed throughout the milk, preventing separation.

• Pasteurization: Process of heating milk to a specific temperature for a set period to kill harmful bacteria without significantly affecting the milk’s nutritional value or flavor. It is usually quickly cooled to inhibit any remaining bacteria’s growth.

• Vitamin A: Milk is fortified with vitamin to replace the vitamin lost during fat removal in reduced-fat and skim milk. This nutrient is essential for maintaining good vision, immune function, and skin health.

• Vitamin D: Milk is fortified with vitamin D as it is essential for calcium absorption, supporting bone health, muscle function, and immune health.

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