Labelling of milk can get really confusing !
Here are some commonly used terms when it comes to describing milk... as well as some need to know information.
Homogenised - Homogenisation breaks up and disperses milk fat throughout milk, resulting in a smooth, uniform texture.
Unhomogenised - Unhomogenised milk has not has the cream/fat dispersed throughout the milk. The cream will be lumpy, and rise to the top. Shake before use.
Pasteurised - This is the process of heating raw milk at a high enough temperature for a sufficient length of time to remove bacteria to make milk safe to drink and increase its keeping quality.
Unpasteurised - This is milk as it comes from the cow. Unpasteurised cow's milk can only be sold for cosmetic use (not for human consumption). Goat milk does not fall under dairy laws, which is the reason that unpasteurised goat milk can be sold without restrictions.
Low Fat - Also known as Light Milk, is milk which has had some of the cream removed. Generally speaking it has a fat content of 2%.
Skim - Milk that has had all of the cream removed. Generally speaking it has a fat content of less than 0.2%.
Full Cream - Also known as Whole Milk. No cream has been removed from the milk.
Jersey Milk - Milk that comes from Jersey Cows - these cows have the A2 gene. Due to the high buttermilk content of this milk, it should be shaken twice daily to stop the cream from clumping around the rim and going sour.
Expiry dates - This refers to an unopened milk. All milk, once opened should be consumed within 2-3 days REGARDLESS of the expiry date. Once opened, the milk will no longer last to the expiry.