Raw milk - is a natural, fluid milk. It contains beneficial bacteria as well as lactic acid s that allow these beneficial bacteria to implant in the intestines. The good qualities of raw milk is being destroyed during pasteurization.

Pasteurized milk - is milk that has been heated to 145°F (63°C) for 30 minutes, or to 161°F (72°C) for 15 seconds. This treatment kills disease-producing microorganisms and many of the bacteria that cause spoilage, but pasteurization does more than this, its also kills harmless and useful germs and by subjecting the milk to high temperatures, it also destroy some nutritious content.

Ultrapasteurized or nonperishable - milk is heated to 280°F (138°C) for 1 second. Nonperishable milk is vacuum-packed in aseptic cartons that can be stored at room temperature for up to six months. Once opened, it must be refrigerated like ordinary milk.

Whole milk - is either raw or pasteurized milk wherein the fat has not been removed. that has not had the fat removed. Whole milk contains not less than 3.25 percent fat. Whole milk is a good option for toddlers over age 12 months, who are not drinking toddlers formula. According to studies children needs calories from fat for growth and brain development and this is especially crucial in the first 2 years of life. The fat from whole milk is also beneficial for those people who are suffering from arthritis and skin problems.

Homogenized milk - is milk in which the molecules of fat have been reduced in size so that they will not separate from the rest of the milk. This is accomplished by forcing the milk through small openings under high pressure sometimes during pasteurization. Homogenization process is also used to reduced overall milkfat in milk to produce lower fat milk.

Cream - is the fatty part of the milk that rises to the top if whole, unhomogenized milk is left standing. After the cream rises, it can be skimmed off.

• Commercial cream is obtained by centrifugal force in a machine called a cream separator. Commercial cream contains about 18 to 40 percent fat.
• Cream containing about 18 percent fat is classed as coffee cream.
• Whipping cream -which can be made into foam by whipping contains 30 percent more fat.
• Half and half is a mixture of half cream and half whole milk, it contains at least 11.5 percent fat.

Sour Cream - is a commercial product made by adding certain bacteria to cream to cause fermentation. It is homogenized to control the consistency.

Fat-Free (skim) milk - contains less than 0.5% fat (Fat-free milk contains less than 0.1 percent fat). Fat-free milk is usually fortified with vitamin A and D, since these vitamins are largely removed along with the fat during pasteurization.