Milk lovers have but to choose.

Thanks go to the dairy farmers and their cows for the delicious milk we have to drink. But let’s not forget those dairy processors as well. Because they’re the experts who make sure your grocer’s dairy case is well stocked with many varieties of milk…all derived from local Pacific Northwest dairy farms.

The familiar options have been around for decades. But new products are always coming your way. So to help you sort your choices, we offer the guide below:

Whole Milk	3.25% Fat	150 calories and 8 grams of fat per 8 oz. serving
Reduced Fat Milk	2% Fat	120 calories and 5 grams of fat per 8 oz. serving
Low Fat Milk	1% Fat	100 calories and 2.5 grams of fat per 8 oz. serving
Fat Free Milk	0% Fat	80 calories and 0 grams of fat per 8 oz. serving
Flavored Milk	3.25%, 2%, 1%, Fat Free	The same nutritional profile as unflavored milk, but with higher calories due to added sugar and flavoring.
Organic Milk	3.25%, 2%, 1%, Fat Free	Milk produced according to organic standards. The same nutritional characteristics as conventional milk.
Lactose-Free Milk	3.25%, 2%, 1%, Fat Free	Lactase enzyme is added that breaks down lactose to create glucose and galactose, and so tastes a bit sweeter
Cultured Buttermilk	2% Fat or less	Modern buttermilk is made fromlow-fat or skim milk that is cultured to give a smooth, rich flavor; thetartness results from lactic acid
Acidophilus Milk	2% Fat or less	Milk that is fermented with lactobacillus acidophilus with tangy taste and thick consistency; favored by some as an aid to digestion
UHT Milk	(regardless of fat content)	Milk heated to 275 degrees Fahrenheit for 1-2 seconds to achieve a shelf life of up to six months