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How about spending this World Health Day knowing someone you have known all your life better? You drink it daily, possibly multiple times a day and know of its proteins and fats, but apart from that, what is milk? Are all kinds of milks same? And yes, there are different kinds! So enhance your knowledge about your favourite drink this World Health Day.

Most of us are acquainted to three kinds of milk; full cream, toned and double toned. Full cream (Whole milk) is 3.5% milk. Weight-conscious people who want to cut calories and fat have 2 options; toned (reduced-fat milk) contains 2% milk fat and double toned (low-fat milk) contains 1% milk fat. And now moving over to other varities of milk.

Homogenized milk

In Homogenisation, milk is forcied through small holes at high pressure. This breaks up the fat globules and spreads them evenly throughout the milk, preventing separation of a cream layer. It is done to ensure uniform composition and consistency of milk.
Homogenised milk has uniform distribution of fat, no cream layer, contains full-bodied flavour and is whiter, that is, more appetizing colour.


Sterilized milk

Sterilized milk is milk subjected to severe form of heat treatment, which destroys nearly all the bacteria in it. The milk is heated to around 50°C, then homogenised, and lastly packed in airtight glass bottles.
Sterilized milk is easier to digest and has less bacteria.


UHT milk

UHT stands for ultra heat treated milk. This milk is heated to a temperature even above 135ºC in order to kill off any harmful micro-organism which may be present in the milk.
UHT milk is of high quality and has a longer shelf life – more than 6 months without refrigeration.


Evaporated milk

Evaporated milk is concentrated, sterilised milk. The process of preparing evaporated milk includes standardising, heat treating and evaporating the milk under reduced pressure. This milk is finally homogenised to prevent it from separating in storage and then it is cooled.
It helps in absorption of Calcium & Vitamin B. Evaporated milk exfoliates dead skin from body. It is also a good remedy for dry and rough hair.


Condensed milk

Condensed milk is concentrated in the same way as evaporated milk, the only difference being addition of sugar. This product doesn’t need to be sterlised as it is preserved by the high concentration of sugar.
Condensed milk improves nutrition and is a natural moisturizer. It enhances complexion.

Condensed milk

Untreated (raw) milk

This milk is an exception to the heat-treatment every other one goes through – which makes it scarcely available except at the very source.
Raw milk has various advantages. It makes the immune system strong, reduces allergies, increases bone density and helps in weight loss.

Untreated (raw) milk

Fermented milk 

Milks which have been made by allowing micro-organisms to develop the characteristic flavor and/or body and texture. During fermentation chemical changes are brought about in carbohydrates, proteins or fat with the help of enzymes. Most common example is lactic acid fermentation or milk souring. Fermentation increases the nutritive value of milk. This milk contains beneficial antibiotics and therapeutic properties. Some types of fermented milk are- buttermilk, yoghurt and dahi.


Dried milk powder

Milk powder is produced by evaporating water from milk with the help of heat. The milk is homogenised, heat treated and pre-concentrated before drying.
Whole milk powder contains all the nutrients of whole milk in a concentrated form with the exception of vitamin C, thiamin and vitamin B12. Skimmed milk powder contains hardly any fat and therefore no fat soluble vitamins. However, the protein, calcium and riboflavin content remain unaffected.
Powdered milk is lightweight and easy to carry. It has a long shelf life and doesn’t require refrigeration either.

Dried milk powder