What is added to milk?

Last updated 30/01/2025

Fresh white milk, whether it’s chilled or UHT, doesn’t have anything added that isn’t already a natural part of milk. Some milk products, such as flavoured milk, may contain food additives which must pass strict regulatory controls and must be named in the ingredients list on the label. 

Once milk is collected from the farm and arrives at the processor, it goes through pasteurisation (to kill harmful bacteria), homogenisation (to evenly distribute fat), and standardisation. 

Why is standardisation so important, you ask? It’s because levels of fat and protein in fresh milk fluctuate throughout the year depending on a number of factors (think: stage of lactation, type of feed being fed to the cows, and environmental stresses such as the weather). To ensure the milk you buy is consistent and meets consumer expectations, the dairy processors will separate fat/cream (and less often, protein) from the incoming milk and then blend it back in to create the necessary ratios for a given milk product.  

Therefore, standard white milk has nothing added that isn't a natural part of milk.  

Lactose-free milk goes through a slightly different process. During production, an enzyme called lactase is added to remove (or ‘break down’ lactose and convert it to other simpler sugars.  

In the case of flavoured milk products, some non-milk additives are introduced such as sugar, flavours and preservatives.  

By law, these additives must be listed in the statement of ingredients on the label, and all additives must pass strict regulatory controls to ensure they’re safe for consumption. Australian and international authorities constantly review science relevant to food additives to maintain safety standards. 

So there you have it! Fresh white milk has nothing added that isn't a natural part of milk, while flavoured and lactose-free options just get a little help to suit different preferences.