Milk is available in an increasing number of forms. The majority of milk is obtained from cows, but can also be from other animals (such as goats), while plant-based milk is also increasingly available (almond, soya and coconut milk, for example).
Processing and additives can be used to create a variety of milk types and other dairy products. This processing can include removing moisture from liquid milk to create powdered milk and subsequently mixing with water again for recombined milk. These milks have different characteristics and uses.
Different Milk Types and Their Features
To be able to understand and identify the differences, you need to recognise what each type is:
- Fresh milk is available in liquid form and may be raw, full-cream milk that has not been processed in any way. It may also go through pasteurisation to kill bacteria, ultra-high temperature (UHT) treatment to prolong its life, and have lactase added to make it lactose-free and therefore suitable for those who are lactose intolerant. Various flavoured milks are also available.
- Powdered milk is made, firstly by using centrifugal separators to remove the fat, and then by heating the milk so that the water content evaporates and leaves a powder. In this form, the milk has a much longer shelf life that can be many months or even several years; the average life is eighteen months. It is distributed to consumers in convenient packets and is very popular in hot countries that have no dairy production since the milk can be easily transported for importation and will still be usable for a long period, even without the refrigeration that is necessary for fresh milk.
- Recombined milk is created by mixing powdered milk with water to produce the equivalent of fresh milk. In some cases, milk fat will be added to create full-cream milk.
Characteristics and Uses of Fresh, Powdered, and Recombined Milk
Recombined milk will have exactly the same constituents as powdered milk, with the addition of water only. Both fresh and recombined milk provide some 24% of your recommended calcium requirement in a single glass, and both have the same nutrients, although the amounts are different.
Fresh milk contains a greater proportion of phosphorus, selenium, and vitamins B5 and B12 when compared to powdered milk. Additionally, some components of fresh milk are destroyed during the evaporation process, the actual amounts depending on the amount of heat applied.
Powdered milk can be added to coffee, tea, and smoothies, although it's generally only used for filtered coffee and not for espressos. Fresh milk will generally have a better taste since powdered milk loses some of its taste during dehydration. For this reason, fresh milk is always preferred by professional coffee makers, and full cream milk is even better. Professional baristas particularly favour fresh, high-quality milk for optimal coffee experiences.
In essence, powdered milk is used for its convenience and, with an average shelf life of eighteen months, can normally be relied on to be usable. Fresh milk, especially the full cream variety, will always be preferred for taste, except by those who don't like milk in liquid form. When choosing fresh milk, consider The Little Big Dairy Co, which offers farm-fresh milk processed within 12 hours of milking, ensuring maximum flavour and nutritional retention compared to powdered or recombined alternatives.