5. 2% Milk:

2% Milk, as the name suggests, has an overall fat content of 2%. It is also called reduced-fat milk, which is neither too thick nor creamy like whole milk or too runny and flavourless like skim milk. 2% milk undergoes a fat-removal process, after which the desired fat content is added back to the whey (the remaining liquid). This type of milk is known to offer a good amount of vitamins and minerals with the added benefit of reduced fat.

6. Cow Milk:

Cow milk is nutrient-rich milk produced by many breeds of cows. It is one of the most consumed types of milk in the world, which contains high-quality protein, calcium and vitamins. Cow milk also contains 3-4 % fat per glass. However, the high amounts of lactose present in this milk pose a threat to those who have lactose intolerance.

7. Goat Milk:

Goat milk is sourced from domesticated goats and is highly nutritious. This milk contains good amounts of calcium, phosphorous, iodine, Vitamin B5, etc., to support a healthy body. It contains 6% of total fat per 100gms of servings. Goat milk also contains slightly lower amounts of lactose compared to cow milk, which makes it ideal for people with milk allergies.

8. Buffalo Milk:

Buffalo milk is tasty and creamy milk obtained from buffaloes. It has about 7-8% of fat content as opposed to 3-4% fat of cow milk. However, it is rich in Calcium, magnesium, phosphorous, iodine and Vitamin A, which lends a pearly white color to the milk. Buffalo milk is versatile and used for preparing many food products like cheese, desserts, ghee, paneer etc., which are widely used in different cuisines.

9. Lactose-Free Milk:

Lactose is a type of sugar that is found in most dairy-based milk. However, a fair percentage of the world’s population suffers from a lack of enzymes that can digest lactose. This is why lactose-free milk is introduced in the market, which contains zero lactose. It is obtained by adding lactase to regular cow milk, which helps in breaking down the lactose. This type of milk has no major difference from normal milk in terms of taste, flavour, texture or consistency.