DESCRIPTIONS \ In the dairy aisle

DESCRIPTIONS \ In the dairy aisle

Milk: Conventional milk comes from cows that might have been treated with antibiotics and injected with synthetic growth hormone. The animals also may eat feed treated with chemical pesticides.

No added hormones: Milk from cows not treated with synthetic bovine growth hormones (called BGH and BST on some labels). Sometimes billed as “hormone-free,” but that’s a misnomer, since all milk has naturally occurring hormones.

Organic: From cows not treated with antibiotics or artificial growth hormones. The animals also eat feed raised without chemical fertilizers or pesticides and must have “access to pasture.” How often do the cows have grass under hoof? No telling. The government has not defined “access to pasture.”

Grass-fed: Milk from cows that spend at least some time grazing. How much of their diet is grass? Another undefined term, another unknown.

Plus DHA: Milk supplemented with a supposedly brain-boosting omega-3 fatty acid derived from algae.

Homogenized: Milk that has been pressurized to distribute the fat evenly, so the cream doesn’t rise to the top. Almost all milk on the market fits this description.

Nonhomogenized: The fat is not blasted into tiny bits in this variety, produced by some niche dairies. Before pouring, shake the bottle to mix in the cream or scoop it off for your coffee.

Pasteurized: Milk heated to 161 degrees to kill off potentially harmful bacteria.

Ultra-pasteurized: Milk heated to 280 degrees, a temperature higher than what’s needed for pasteurization, to extend its shelf life.

Raw or unpasteurized: From the cow’s udder to your lips. Because the milk’s not heated, no nutrients are lost, devotees claim.

Source: Baltimore Sun