What is grades of milk?

There are several grades of milk determined by the quality of the milk and the dairy farming practices. Here are some of the most common grades of milk:

1. Grade A milk: This milk is the highest quality milk. It has been tested and found to have fewer bacteria and a low somatic cell count, indicating that the milk comes from healthy cows. Grade A milk is most commonly used for drinking and for making dairy products such as cheese and yogurt.

2. Grade B milk: This milk is the second-highest quality milk. It has a higher bacterial count than Grade A milk, but it is still considered safe to drink. Grade B milk is often used for making cheese and other dairy products.

3. Certified organic milk: This milk is produced from cows that have not been treated with hormones or antibiotics and have been fed an organic diet. The cows must also be allowed access to pasture. The milk is tested and must meet specific standards to be certified organic.

4. Raw milk: This milk is unpasteurized and can contain harmful bacteria that can cause illness. It is illegal in some states to sell raw milk, but it can be purchased directly from some farmers in others.

5. Ultra-pasteurized milk: This milk is heated to a higher temperature than regular pasteurized milk, which extends its shelf life. Ultra-pasteurized milk is often used in coffee shops and restaurants because it can be stored longer than regular milk.

6. Homogenized milk: This milk is processed to break down the fat particles and disperse them throughout the milk, creating a uniform texture. Homogenized milk is commonly found in grocery stores and is used for drinking and cooking.