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Mmm...milk. From the iconic use of milk and cookies to greet Santa coming down the chimney to the pop cultural "Got Milk?" campaign, milk has been part of society since Day One. But no longer is milk just the thick white sustenance delivered in glass bottles by no longer existent milkmen. There are multiple different "milks" on the market and each has it's own taste and audience.

Cows milk is the most commonly consumed milk in the United States. From children to the elderly, cows milk supplies calcium, vitamin D and protein. It is available for purchase in skim, 1%, 2% and whole milk. The percentages refer to the amount of fat included in the milk. Milk consumption has the benefit of increasing bone strength and immunity and decreased risk of heart disease and obesity. This is particularly true of women, who run a higher risk of osteoporosis. Those who are unable to consume cows milk due to lactose intolerance have several other options that provide similar benefits.

Goats milk is gaining popularity as an alternative to cows milk. Most frequently used in the production of chevre, a soft cheese, goats milk has been linked to a reduction in bone softness and iron deficiencies. The taste of goats milk is comparable to cows milk, with some describing it as slightly sweeter or slightly saltier. Goats milk can be consumed in all the same ways that cows milk can, although it should not be used as a replacement for cows milk in infants due to a lack of several nutrients that are essential for growth.

Soy milk, similar to rice milk, is not actually a "milk" in that it does not come from mammary glands. Rather, soy milk is made when dry soybeans are soaked or when the soybeans are ground and water is added. Soy milk has similar protein and fat levels to cows milk but does not have the same calcium levels. To meet consumer needs, manufacturers of soy milk will often add calcium carbonate to the soy milk. It is well tolerated by individuals with lactose allergies and is often part of a vegan diet. Because of the basic flavor of soy beans, soy milk comes in multiple flavors. Original soy milk can be used in place of milk in liquid recipes but should not be used for baking.

Rice milk is often consumed by individuals with dairy or soy allergies. Rice milk, as with soy milk, does not contain the same levels of calcium as cows milk but is often fortified by manufacturers. Similar to goats milk and soy milk, rice milk can not be substituted, nutrient by nutrient, for cows milk. This is especially important in reference to infants. If there are concerns about the consumption of dairy milk, additional dietary needs should be taken into consideration when switching to soy or rice milk.

Milk is much more than the jugs picked up at the grocery store. There are multiple options available to consumers, based on needs and wants. With a little information and research, picking the best milk can be as simple as cereal in the morning.

Learn more about this author, Kris Olds.
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