Why is milk permeated? Does adding permeate back into the milk mean it is reconstituted?
Milk permeate is created when milk components are separated from other components via a process called membrane filtration to allow dairy processors to produce a variety of dairy products and ingredients. The permeate generated is a natural part of the milk and typically contains high levels of water, lactose and milk minerals. Reconstituted milk, on the other hand, involves taking a powdered milk product and adding water in order to produce liquid milk.
Last updated 05/04/2024
All milk sold in Australia must follow the guidelines set out in the Australia New Zealand Food Standards Code. This code dictates the amount of fat and protein that should be found in cow’s milk.
The level of naturally occurring fat and protein in milk can vary depending on a number of factors, including the season, the stage of lactation, and what the cows have been feed. To ensure consumers can enjoy a great-tasting product packed with nutritional benefits all year long, milk goes through a process called ultrafiltration. It’s similar to passing milk through a very fine sieve and the product that's left is called permeate.
Milk manufacturers may add permeate back to cow’s milk to reach the desired nutrient levels. Some manufacturers choose not to do so and advertise their milk as ‘permeate free’.
This process is not the same as creating reconstituted milk, where water is added to a powdered product.
Was this useful?
Thank you for your feedback