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If you thought milk only comes raw, pasteurized, skim and low fat, you don't know enough about this common worldwide drink. Milk comes in many varieties and from a number of sources both animal and plant. While cow milk is the most common beverage, the milk from other sheep, goats and other animals can be healthier and easier to digest for children and adults who have special needs.

Goat and sheep's milk are preferred by many countries bordering the Mediterranean. Norway, Switzerland and Latin America use goat milk, while in the cold Arctic regions it's not uncommon to find reindeer and horse milk as a staple of the people. Water buffalo milk is common in India and the Philippines, while in South America, the milk of llamas provide sustenance. Goat and sheep milk have similar proteins to cow milk and like cow milk they can cause digestion problems for those who are lactose intolerant or have specific allergies.

Every kind of milk is susceptible to easy contamination from disease-producing bacteria that spread rapidly unless the milk is filtered and refrigerated. Tuberculosis, scarlet fever, typhoid fever, diphtheria are commonly derived from drinking contaminated milk.

If you prefer to drink milk that doesn't come from animals, soybeans, almonds, rice, hemp and oats are all used to produce a non-dairy milk. They are a better alternative if you are lactose intolerant.

* Soy milk is made from the soaking, crushing and cooking of soybeans. What is left over after being filtered is a milk that is a good source of protein, fiber, B-vitamins and isoflavones. It's low in saturated fat and cholesterol free. The one drawback is that it has little to no calcium so it is not recommended for feeding your baby. However, some varieties of soy milk are fortified with calcium and B-12 and are good for children. Always check the ingredients on the label for sugar and caloric content. Avoid drinking soy milk if you have thyroid problems.

* Kefir is a carbonated milk that contains 1 percent lactic acid and 1 percent alcohol. It's most popular in North African countries such as Morocco and Libya. Kefir grains contain various bacteria and lactose fermenting yeasts that help in the fermenting process.

* Carrot milk, while not very popular, is rich in nutrients, especially vitamin A. and beta carotene. It contains a great deal of fiber. Juice is extracted from the carrot and mixed with sugar and milk to preserve the nutrients and produces an orange colored milk.

* Rice milk has a thinner consistency to soy and dairy milk. It's best use is for deserts and for breakfast cereal. It is one of the sweetest milks but is not useful for cooking with. Rice milk has less protein than soy and almond milk. Rice Dream, one of the popular varieties, can be found in most grocery stores. Rice milk is not allergenic, so it it is safe for anyone with lactose intolerance and other allergies.

* Almond and nut milk are high in protein and useful for baking. The milk has a creamy texture similar to soy with a distinctive nutty flavor that blends well with baked goods, coffee and cereals better than soy milk. Nuts are high in unsaturated fat and Vitamin E. Almond milk goes well in fruit smoothies and creamy dishes, drinks and deserts. Shake the container well before using. Be aware that nut milk can be allergenic.

Whether from animal or plant sources, milk has many benefits. Don't limit yourself to the traditional cow milk as other varieties may prove to be more healthful for you and your children.

Learn more about this author, Mario Carini.
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