What is added to milk?

Last updated 17/01/2024

Some milk products, such as flavoured milk, may contain food additives which must be named in the ingredients list on the label. Any additives must pass strict regulatory controls.

Once milk is collected from the farm and arrives at the processor, it is pasteurised, homogenised and standardised.

Standardisation is necessary because the levels of fat and protein in fresh milk fluctuate throughout the year depending on a number of factors (i.e. stage of lactation, type of feed being fed to the cows, and environmental stresses such as the weather). In order to produce a consistent product which matches consumer expectations, the dairy processors will separate off 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.

Standard white milk therefore has nothing added that isn't a natural part of milk.

For lactose-free milks, an enzyme called lactase is added during processing to remove 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, additives must be listed in the statement of ingredients on the label. Any additives must pass strict regulatory controls. Australian and international authorities constantly review science relevant to food additives.