Oatmeal Farm Network | Cow Milk Varieties

Variety Name	Description
A1 Milk	Traditional cow milk containing the A1 beta-casein protein, which is typically found in Holstein and Friesian breeds.
A2 Milk	Cow milk that lacks the A1 beta-casein protein, offering an alternative for those with sensitivities to traditional milk.
A2A2 Milk	Cow milk where the cows are genetically tested to produce only the A2 beta-casein protein; marketed for easier digestion.
Buttermilk	The liquid left over after churning butter; typically cultured today for a tangy flavor and used in baking.
Chocolate Milk	Cow milk mixed with cocoa and sugar; a popular flavored beverage.
Colostrum Milk	The first milk produced by cows after giving birth; very high in antibodies and nutrients, often consumed as a health supplement.
Cream (Heavy Whipping)	Cow milk cream containing at least 36% milkfat; the highest standard fat content cream, primarily used for whipping and ice cream.
Cream (Heavy Whipping)	Cow milk cream containing at least 36% milkfat; the highest standard fat content cream, primarily used for whipping and ice cream.
Cream Top Milk (Non-Homogenized)	Cow milk that has not undergone homogenization, allowing the cream to separate and rise to the top.
Cultured Buttermilk (Churn Style)	Traditional buttermilk made from culturing skim milk with bacteria (S. lactis and L. cremoris), resulting in a distinctive tart, tangy flavor.
Cultured Buttermilk (Churn Style)	Traditional buttermilk made from culturing skim milk with bacteria (S. lactis and L. cremoris), giving it a distinctive tart, tangy flavor.
Donkey Milk	Milk from domesticated donkeys; known for being the closest in composition to human milk (low fat, high lactose), and used in historical remedies and modern cosmetics.
Evaporated Milk	Cow milk that has had about 60% of the water content removed via evaporation; thick and creamy, used in baking and cooking.
Guernsey Cow Milk	Milk from Guernsey cows; known for its high butterfat and high beta-carotene content, giving it a rich, golden color and creamy flavor.
Half & Half (UHT)	Shelf-stable Half-and-Half processed using Ultra-High Temperature (UHT); used for convenience and portion control.
Half-and-Half (Canned)	Shelf-stable Half-and-Half sold in small cans; commonly used in coffee service for convenience.
Half-and-Half (Creamer)	A blend of equal parts whole milk and light cream (typically 10-18% fat); used primarily as a coffee creamer.
Heavy Cream (Whipping Cream)	Cow milk cream with a milkfat content typically between 30% and 36%; used for whipping and richness in sauces.
Horse Milk (Mare Milk)	Consumed in Central Asia; known for being thin and high in lactose, often fermented into the traditional sour beverage, Kumis.
Jersey Cow Milk	Milk from Jersey cows; known for its high butterfat (around 5-6%) and protein content, resulting in a rich, yellowish color and superior flavor.
Kerry Cow Milk	Milk from the endangered Irish Kerry breed; known for producing a fine-quality milk with very small fat globules, making it highly digestible.
Lactose-Free Milk	Cow milk treated with the enzyme lactase to break down lactose, making it digestible for people with lactose intolerance.
Lactose-Reduced Milk	Cow milk where the lactose content is partially (but not fully) reduced, providing a lower-lactose option than standard milk.
Light Cream (Coffee Cream)	Cow milk cream with a milkfat content typically around 18-30% (less than whipping cream); used primarily for coffee and light sauces.
Light Cream (Coffee Cream)	Cow milk cream with a milkfat content typically around 18-30% (less than whipping cream); used primarily for coffee and light sauces.
Low Fat Milk (1%)	Cow milk with the fat content reduced to 1%.
Malted Milk Powder	A specialty powder made from a mixture of milk powder, malted barley, and wheat flour; used in milkshakes and candies.
Micro-Filtered Milk	Cow milk filtered through ultra-fine ceramic filters to remove virtually all bacteria, extending shelf life while preserving flavor (milder than UHT).
Milk Powder (Dried Skim)	Skim cow milk that has been dehydrated into a powder; highly shelf-stable and used in baking and as a source of protein.
Moose Milk	Milk from a female moose; very high in fat and protein (about 3x cow milk), consumed regionally in Russia and Scandinavia.
Normande Cow Milk	Milk from the French Normande breed, prized for its high butterfat and protein content, making it excellent for cheese production (e.g., Camembert).
Organic Whole Milk	Cow milk produced without the use of synthetic hormones, antibiotics, or pesticides; retains 3.25% fat.
Reduced Fat Milk (2%)	Cow milk with the fat content reduced to 2%; a popular everyday choice.
Shorthorn Cow Milk	Milk from Shorthorn cows; generally known for its balanced protein and fat content, making it a good all-purpose dairy milk.
Skim Milk (Non-fat)	Cow milk with the fat content reduced to less than 0.5%; very thin in texture.
Strawberry Milk	Cow milk mixed with strawberry flavoring and sugar.
Sweet Cream Buttermilk	Buttermilk made from sweet cream (not soured) as a byproduct of sweet cream butter; has a milder, less acidic flavor than traditional cultured buttermilk.
Sweetened Condensed Milk	Evaporated cow milk that has large amounts of sugar added to it; used in desserts and coffee.
UHT Milk (Long-Life)	Cow milk processed using Ultra-High Temperature (UHT) sterilization; allows for unrefrigerated storage for months.
Ultra-Filtered Milk	Cow milk passed through a fine filter to concentrate protein and calcium while reducing lactose, resulting in a thicker consistency and higher nutritional density.
Whole Milk (3.25%)	Cow milk containing at least 3.25% milk fat by weight; the richest standard commercial milk.
Whole Milk Powder (Full Cream)	Dehydrated whole cow milk (3.25% fat); has a richer flavor than skim milk powder but a shorter shelf life.