There are five categories: fresh milk, high calcium milk, skim milk, yogurt and whole milk. Fresh milk, also called pure milk, is a milky white or yellowish uniform colloidal fluid with no sedimentation, no clots, no impurities, no starch feeling and no peculiar smell. High calcium milk can strengthen the calcium content in milk by artificial addition to improve its nutritional value; Skim milk is a kind of dairy product that removes some fat from normal milk and reduces the fat content to below .5%.

Types of milk:

1. Fresh milk

Fresh milk, also called pure milk, is a milky white or yellowish uniform colloidal fluid with no sedimentation, no clots, no impurities, no starch sensation and no peculiar smell. The baby's kidney is immature, and drinking fresh milk is easy to increase the burden on the kidney. The content of antibiotics or aflatoxin in some fresh milk is too high, and it is easy to cause allergic reactions or diseases if it is directly given to infants without professional inspection.

2. High-calcium milk

The so-called high-calcium milk, as its name implies, is milk with higher calcium content. The calcium content in milk is strengthened by artificial addition to improve its nutritional value. Also known as calcium fortified milk. The so-called fortification, in nutrition, is to supplement a certain nutrient in a certain food, and such food is called nutritionally fortified food.

3. Skimmed milk

Skimmed milk is a kind of dairy product in which the fat content of normal milk is removed to below .5%, and the fat content of skimmed milk is less than 1/7 of that of ordinary milk.

Skim milk is suitable for obese people and the elderly, and it will lose some fat-soluble vitamins in terms of nutritional value. Mainly vitamin A and vitamin D, will have an impact on the absorption of calcium. And the taste is worse.

4. Yogurt

Yogurt is a kind of milk product which takes milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, ferments, and then cools and fills.

At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and avoids its weaknesses in some aspects during processing, making it a more suitable nutritional health care product for human beings.

5. Whole milk

The fat content of whole milk is 3.%, that of semi-skimmed milk is about 1.5%, and that of whole skimmed milk is as low as .5%. There is a kind of thick milk abroad, the fat content can be as high as 4.%.