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Milk in German Supermarkets-Explained

Like any other product in German Supermarkets, milk comes in wide varieties. In this article, I have explained milk, the varieties commonly available in supermarkets in Germany, and how to identify and understand them.

But before I get to the details of different products, I would like my readers to know how milk can be categorized. Once you understand these, it will be easy to understand the different products.

1. Categorization of milk based on the treatment:

Milk can be categorized based on the treatment it has undergone before it reaches the consumer. These are:

1. Pasteurization:

Pasteurization is a sterilization process carried out to ensure that milk is safe and fit for human consumption. Milk is heated to 75 degrees for a few seconds to kill bacteria. 
Raw milk, known as Rohmilch in German, is not allowed to be sold in supermarkets. However, you can find them commonly in shops attached to farms. Raw milk is not considered safe for consumption. Milk available in supermarkets is always pasteurized.

2. Homogenization:

Homogenization is a process that involves pumping milk through small openings under very high pressure, thereby reducing the size of the fat globules. This causes the fat globules to disperse evenly throughout the milk. Note that if milk is not homogenized, the fat and water components of the milk separate. However, if it is homogenized, the fat globules get evenly distributed in the milk, making it more homogeneous.

The milk available in supermarkets is mostly pasteurised and homogenized. Homogenized milk is less nutritious than ‘only pasteurized’ milk because some vitamins and folic acid are lost during the process of homogenization.

3. ESL procedure:

ESL stands for Extended shelf life. In this process, fresh milk is either heated to 127 degrees Celsius for a few seconds or filtered through a microfiltration process to extend its shelf life. This milk can be stored in the refrigerator for up to three weeks. Milk labelled ‘längere Haltbar‘ is ESL treated milk. 

4. Ultra-high temperature treated: 

This process is also done to increase the shelf life of milk. Milk is heated up to 150 degrees, which kills microorganisms and enzymes. This milk is available as H-Milch or with the label UHT in German supermarkets, and it can be stored in a closed carton without refrigeration for several months.

This milk is easy to digest. However, due to ultra-high temperature treatment, heat-sensitive vitamins are lost in the milk.

5. Treatment to make Lactose free milk:

Milk naturally contains water, lactose, proteins and fat. Lactose is broken down into simple sugars, glucose, and galactose by adding the enzyme lactase to produce lactose-free milk. These have a higher sweetening power than lactose, which is why lactose-free milk tastes sweeter. This is labelled ‘ laktosefreie milch‘ in German supermarkets.

Note that:

1. Milk that has not undergone processes 3, 4, or 5 mentioned above is available as ‘frische Milch’ (fresh milk). It usually stays good in the fridge for about ten days. After opening, it should be consumed within three days.
2. You will also see milk labelled as ‘Pasteurisiert, nicht homogenisiert‘ (meaning that it is pasteurized but not homogenized), ‘pasteurisiert, teilhomogenisiert‘ (meaning pasteurized and partly homogenized) and ‘pasteurisiert und homogenisiert’(meaning pasteurized and homogenized).

2. Categorization of milk based on Fat content:

Cow milk usually contains 4% fat. However, this fat percentage is altered in dairies, and different varieties of milk are produced. The labels on the cartons show the percentage of fat the milk contains.

Based on fat content, milk is available as:

1. Vollmilch: This is whole milk. It contains 3.5% fat.
2. Fettarme Milch: This is low-fat milk. It contains 1.5% – 1.8% fat.
3. Magermilch: This is skimmed milk. It contains no more than 0.5% fat.
4. Naturfett: This milk contains 3.8%-4.2% fat.
   

3. Categorization of milk based on how the cattle are reared and what they are fed:

Based on how the cattle are reared and what they are fed, the milk produced can be categorized as:

1. Heumilch

This translated to Hay milk. If a milk carton is labelled Heumilch, it means that the cow was not fed silage. Instead, the cow was allowed to eat fresh grassland fodder, hay and grain.

2. Biomilch

This is organic milk. If a brand labels its product as Biomilch, it must ensure that the cows always have access to pasture and enough freedom of movement in the barn in winter. They must not be given genetically modified feed or preventive medication, and each cow gets at least six square meters of barn space.

3. Weidemilch:

Weide means meadow. This means the milk manufacturer has ensured that the dairy cows are out on the pasture for at least 120 days for six hours/day.

4. Alpenmilch:

Alpen means the Alps. This means that the milk has come from the Alps or the foothills of the Alps. However, the term alpine milk says nothing about the husbandry or feeding of the animals.

5. Landmilch:

This label can be applied by any milk manufacturer. No specific requirements have to be met to label any milk as Landmilch.

Now that we understand all three categories, it is easy to understand the products that are available in the market. I shall take up a few examples:

Some Examples of Milk Varieties available in German Supermarkets:

1. Raw Milk

The picture below is of raw milk ( called Rohmilch in German). It has no label and is usually sold through milk vending machines on farms. Boiling this milk before consumption is recommended, but it may be noted that even boiling doesn’t kill all the bacteria. Many studies have shown that raw milk is not entirely safe for consumption, which is why many countries, including Germany, do not allow its sale in supermarkets.

2. Fresh Pasteurized (not homogenized) Milk

This is pasteurized milk (not homogenized). It is also labelled Frisch, meaning it has not undergone heat treatment that extends its shelf life. Therefore, after opening, you should consume it within three days. Vollmilch means that it has 3.5% fat. This milk can also be used to make ghee. Read my article to learn more.

3. Fresh Full Milk

This is labelled frisch, meaning that it is fresh milk. It has not undergone heat treatment that extends its shelf life. Therefore, after opening it, you should consume it within three days. This is Vollmilch, meaning whole milk with 3.8% fat.

4. Low Fat Milk with ESL

This is fettarme Milch, meaning that it is low-fat milk. It is 1.5% fat. It is labelled längere Haltbar, meaning it has undergone ESL treatment and can be kept in the fridge for up to 3 weeks. It is also pasteurized and homogenized.

5. H-Milk

This is H-Milch, which means that it has undergone ultra-high heat treatment. It can be kept outside for several months. This is low-fat milk with 1.5% Fat. It is also pasteurized and homogenized.

6. Alpenmilch

This is Alpen Milch. The producer claims that this milk comes from somewhere near the Alps. It is haltbar, meaning it can be kept in the fridge for up to 3 weeks. The fat content, as mentioned, is 3.5%.

This way, once you understand the categorization based on processing methods, fat content rearing conditions and feed, you can easily identify and understand the various milk varieties in German Supermarkets.

Some additional Notes:

1. In Germany, cow’s milk is the most commonly available milk. However, goat’s milk is also available. It is called Ziegenmilch.
2. Milk also comes with flavours. The most common one is Schokomilch, which means chocolate milk. It is milk mixed with cocoa, sugar, etc.
3. Drinks made with almonds, coconut, oats, etc., are not allowed to be called milk, so they are sold under the names Mandel Drink ( almond milk), Cashew Drink ( Cashew milk), Haselnuss Drink (hazelnut milk), Hafer Drink ( Oat milk), etc.

To learn about other products in German Supermarkets, click here.

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