Milk Labels Decoded

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There are all sorts of labels on milk that try to get your attention -- hormone-free, pasteurized, lactose-free, organic, rSTB-free ... and the list goes on. But what do these labels actually mean? How many of them are misleading, and which labels are worth paying a little more for?

Here are some simplified explanations to help you navigate the dairy aisle and decide what's right for you and your family.

rBST-Free

Bovine somatotropin (BST) is a natural hormone found in the pituitary glands of all cows. Because researchers determined that cattle with higher levels of BST produced more milk, scientists developed a synthetic form of the hormone called recombinant bovine somatotropin (rBST) to help many commercial dairies increase production of milk.

rBST has been banned in several nations, but the USDA has stated that milk from rBST-treated cows is identical to that of cows not injected with the synthetic hormone. Ultimately, the decision is up to you whether you want to drink milk with natural hormones or synthetic hormones.

Hormone-Free

There is really no such thing as hormone-free milk, because all natural cow's milk contains natural hormones (BST). Don't let a "hormone-free" label mislead you. It actually intends to mean the milk is "artificial hormone-free" or "synthetic hormone-free" (which some labels do say). It's basically trying to tell you that the milk is free of rBSTs.

Organic

The term "organic" indicates that your milk comes from a farm that doesn't use antibiotics to fight infections in cows, or hormones to make the cows produce more milk. Producers of organic milk use a different process to preserve milk than producers of non-organic milk. Instead of simply undergoing pasteurization, organic milk goes through a treatment called ultrahigh temperature (UHT) that kills all bacteria in the milk (as opposed to pasteurization, which only kills enough bacteria to prevent you from getting sick). This process extends the shelf life of organic milk, which often has farther to travel before it reaches store shelves.

Note: UHT can be used on regular milk, too. This is true in the case of Parmalat, which is stored at room temperature at the grocery store.

Homogenized

Milk is made of oil (fat) and water particles, which naturally separate from one another. Homogenization is the process of shooting milk through tiny tubes at high pressures, emulsifying the oil and water to prevent separation. As a result, you get a much creamier product than unhomogenized milk. Most milk that you'll find at the grocery store has been homogenized to keep the cream from separating, so don't pay more just because it's labeled "homogenized."

Ultra-Homogenized

Milk that has undergone homogenization at an extremely high pressure is sometimes labeled "ultra-homogenized." This milk has a longer shelf life than milk that has undergone ordinary homogenization at lower pressures, so it may be worth spending a little more on if it takes you a while to finish your carton.

Pasteurized

Pasteurized milk has been heat-treated to kill pathogens, which cause disease. Not all pathogens are removed during the pasteurization process, so pasteurized milk is not 100-percent sterile. Most milk sold in grocery stores has been pasteurized, so don't let the label trick you into paying a higher price.

Ultra-Pasteurized

This is just another name for UHT (see above, under "Organic").

Raw Milk

Raw milk has not been pasteurized or processed at all, which makes it a greater risk to children, the elderly and anyone with a weak immune system. You're not likely to find raw milk at your local commercial grocery store.

Antibiotic-Free

According to the FDA and the American Farmers For The Advancement and Conservation of Technology, all milk is tested multiple times for antibiotics, and it will never reach the store shelf if any antibiotics are found. Therefore, all milk is antibiotic-free, so don't let the label convince you it's healthier than other milks.

Lactose-Free

Some of us have trouble digesting lactose, which is milk's primary carbohydrate. To make digestion a little easier on those folks, milk becomes lactose-free with the addition of a natural enzyme called lactase. This enzyme converts lactose into glucose and galactose, which are simple carbohydrates that are easily digested by humans.

Written by: Kristen Aiken, iVillage senior food editor, Mar 2nd, 2011
Sources: The Facts About Milk Labels and Scientific American

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