If you drink just one milk you really don't see the difference. When you set them side-by-side, you can immediately tell the difference between them.
I'm interested in what tastes the best. We chose whole milk, pasteurized, and when we could get it, unhomogenized. We were not able to find a conventional brand of milk that wasn't homogenized.
Pasteurized means that the milk was heated for a length of time and to a temperature that is calculated to kill harmful bacteria.
Homogenized means that the cream in the milk has been broken up so that it no longer separates from the milk.
Our number one pick for taste was:
|Best tasting, $13.40/gallon|
|Close second, $11.58/gallon|
|distant fourth, $7.40/gallon|
Why so much difference?
Fat is why ice cream tastes good. The first two milks in this sample were from breeds of cows (Guernsey, Jersey) that produce a richer, fattier milk. The last two samples are probably primarily from holstein cows, who are industry favorites because of the volume of milk that they produce, but produce less butterfat per gallon than the other two breeds.