Classification of milk

Whole

Whole milk has a fat percentage of 3.25% or more. It has a rich flavor and is used for drinking as well as cooking.

Reduced fat

Reduced fat milk has a fat percentage of 2% with some richness in its flavor. It is regularly used in cooking and as beverage.

Low fat

The fat percentage of low fat milk is 1% whereby the taste has a slight richness. It can be used either in cooking or as beverage.

Fat free/ skim

Skim milk has a fat percentage of 0.1% with a thin consistency and flavor. It is used in cooking and as beverage.

Cultured buttermilk

Cultured buttermilk with a fat percentage of 0.1% has a tangy flavour and is usually used in baking. This type of milk is fermented and is suitable for people with lactose-intolerance.

Yogurt

Yogurt has a varying fat content from 0.1% to more than 3.23% with a tangy flavor. It is regularly used in desserts, frozen desserts and as dressing. This product is clotted milk with the introduction of microorganisms to ferment it.