Is semi-skimmed milk really better for you than whole milk? The answer might surprise you!

When in the dairy, then, all milk starts its life cycle as skimmed. This is not the case for milks that are intended for cheese-making, as they go through a different treatment process (if any).

What are the differences between milk types?

There are special guidelines in France regarding how much cream to reintroduce depending on the type of milk you plan on selling:

• Whole milk must contain at least 3% fat

• Semi-skimmed milk contains between 1.5% and 1.8% fat

• Skimmed milk refers to any milk containing below 0.5% fat

What difference does the cream make?

The first, and most obvious differences, are towards flavour and texture. Cream impacts how the milk tastes, but also how it feels to drink. If you're foaming your milk for coffee, for instance, skimmed milk will create more foam and have more separation with the milk. In contrast, whole milk will give you a glossier foam, which is easier to use if you're going to be dabbling in latte art.

When baking, you'll often find that recipes recommend whole milk; this is usually because of the richer flavour and, well, creamier texture that the additional cream provides.

And nutritionally speaking?

Whilst protein and calcium can still be found in skimmed milk, you will find a greater amount of vitamin A and vitamin D in its full-fat counterpart. Add to that the obvious difference in fat.

Is that 1.5% reduction in fat content, when switching from whole milk to semi-skimmed milk, actually a meaningful one? That is for you to decide and may well depend on how much milk you consume on a daily basis.

The main difference relates more to digestion. Whole milk can prove heavier and more difficult to digest, as such, it is important to adapt your choice based on your own personal preferences and your body's needs