Are dairy products ultra-processed? A Closer Look at the NOVA Classification

October 15, 2025 •

4 min read

According to the internationally recognized NOVA food classification system, not all dairy products are created equal. The answer to "Are dairy products ultra-processed?" depends entirely on the level of industrial processing, which determines if a product is minimally processed, processed, or ultra-processed.

Quick Summary

Different dairy products, from milk to cheese to yogurt, fall into distinct processing categories according to the NOVA system. Minimally processed items are vastly different from industrially formulated, additive-laden versions, with the degree of alteration defining whether a food is truly ultra-processed.

Key Points

Not All Dairy is UPF: The ultra-processed designation applies only to certain dairy products, not the entire category; many are minimally processed.
Check the Ingredients: The presence of many additives, emulsifiers, sweeteners, or flavorings signals an ultra-processed dairy product.
Plain is Usually Best: Plain milk and yogurt are considered minimally processed, while flavored and sweetened versions are typically ultra-processed.
UHT and Ultra-Filtered are Highly Processed: Milk treated with Ultra-High Temperature (UHT) pasteurization or ultra-filtered is considered more processed than standard pasteurized milk.
Cheese Processing Varies: Traditional, block cheeses are generally classified as processed, whereas processed cheese slices and spreads are ultra-processed.
Nuance is Key: The health impact of ultra-processed foods varies; some UPFs, like specific fortified cereals or yogurts, might not be as detrimental as others, though limiting all UPFs is often recommended.

Understanding ultra-processed foods (UPFs) and where dairy fits in requires looking at the food processing spectrum, most commonly defined by the NOVA classification. This system groups foods into four categories based on the nature, extent, and purpose of their processing. Raw milk fresh from the cow is unprocessed, but as soon as it undergoes steps like pasteurization, it moves into a processed category. The key distinction lies in the ingredients and the industrial techniques used to create the final product. The debate isn't whether dairy is processed at all, but rather to what extent and with what additives.

The NOVA System: A Framework for Food Processing

The NOVA classification system helps clarify the different levels of food processing.

Group 1: Unprocessed or Minimally Processed Foods

These foods are in their natural state or have undergone minimal alterations like pasteurization, freezing, or milling to increase their shelf life or facilitate preparation. Examples include:

Plain, pasteurized milk
Unflavored, plain yogurt
Basic cheeses made with minimal ingredients

Group 2: Processed Culinary Ingredients

This category includes substances extracted from Group 1 foods and used in preparing meals at home. For dairy, this could include:

Butter

Group 3: Processed Foods

These are made by combining Group 1 and Group 2 items. They involve techniques like fermentation and curing that home cooks could also perform. Traditional cheeses, with their simple ingredients and aging process, generally fall into this category.

Group 4: Ultra-Processed Foods (UPFs)

This is where the most significant industrial intervention occurs. UPFs are typically formulated from substances extracted from foods, with multiple added ingredients not commonly used in home cooking, such as preservatives, emulsifiers, and artificial flavors. In the dairy aisle, this includes:

Flavored yogurts with added sugars, sweeteners, and stabilizers
Shelf-stable, ultra-high temperature (UHT) milk
Ultra-filtered milk, which is "engineered" by filtering components
Cheese spreads and individually wrapped cheese slices with added emulsifiers
Ice cream with stabilizers and artificial flavors

Minimally Processed vs. Ultra-Processed Dairy


Feature	Minimally Processed Dairy (e.g., plain milk/yogurt)	Ultra-Processed Dairy (e.g., flavored yogurt/cheese spread)
Key Ingredients	Primarily milk, sometimes live cultures for yogurt.	Multiple ingredients, including added sugars, salts, flavorings, and emulsifiers.
Processing Purpose	To ensure safety (pasteurization) and extend shelf life moderately.	To create hyper-palatable, ready-to-eat products with a very long shelf life.
Nutritional Profile	Generally high in protein, calcium, and vitamins, with a simple ingredient list.	Can contain high levels of added sugar, salt, and unhealthy fats, while potentially losing some nutritional value.
Shelf Life	Shorter, typically requiring refrigeration.	Longer, often shelf-stable before opening.
Consumer Recognition	Ingredients are familiar and recognizable.	Contains many ingredients that are uncommon in a home kitchen.

The Health Context of Ultra-Processing

While the NOVA system helps categorize foods, not all UPFs are equal in their health impact. Some studies, like one cited in The Lancet, suggest that certain UPF items, such as some yogurts and cereals, might not carry the same cardiovascular risks as others, like processed meats or sugary beverages. The overall nutritional density and role in a balanced diet are crucial considerations. Choosing a plain, minimally processed yogurt over a sugary, flavored version and adding fresh fruit is one simple way to reduce UPF intake. Similarly, opting for block cheese over processed slices or spreads can help. The health implications of UPFs are still an area of active research, but many health organizations recommend limiting intake of those high in added sugar, salt, and unhealthy fats.

Making Healthier Choices

For consumers, the best approach is to become a savvy label reader. A short ingredient list with recognizable names is a good sign of minimal processing. When shopping for dairy, consider the following:

Choose Plain: Opt for plain milk and plain yogurt and add your own flavorings from whole foods like fresh fruit, honey, or spices.
Select Block Cheese: Purchase block cheese and grate it yourself, rather than buying pre-shredded or individually wrapped slices which often contain anti-caking agents and emulsifiers.
Be Mindful of Marketing: Don't be swayed by marketing claims that present a dairy product as "healthy" just because it's dairy. Check the ingredient list for added sugars, sweeteners, and multiple additives.
Limit High-Temperature Products: Be aware that shelf-stable, UHT products are highly processed, and choose refrigerated, conventionally pasteurized versions when possible.

Ultimately, while some processing is necessary for food safety and shelf life, the degree and purpose of that processing matter for a healthy diet. Not all dairy is ultra-processed, and by understanding the differences, you can make more informed nutritional decisions.

For more detailed information on identifying and reducing ultra-processed foods in your diet, resources from the British Heart Foundation offer excellent guidance. British Heart Foundation: Ultra-processed foods: how bad are they for your health?

Frequently Asked Questions

Processed dairy includes foods like traditional cheese, which involve techniques like fermentation and pasteurization using a few basic ingredients. Ultra-processed dairy has undergone extensive industrial formulation and often includes a long list of added ingredients like flavorings, sweeteners, and emulsifiers not typically found in a home kitchen.

Yes, according to the NOVA system, most flavored yogurts are considered ultra-processed because they contain added sugars, sweeteners, and other additives to enhance flavor and texture.

Standard pasteurization (heating milk to a specific temperature for a short time to kill bacteria) is considered minimal processing and does not make milk ultra-processed. However, ultra-high temperature (UHT) pasteurization, used for shelf-stable milk, is often viewed as a form of ultra-processing.

No, most fresh or block cheese is classified as a processed food, as it involves fermentation and aging, but not the extensive reformulation with additives found in ultra-processed cheese products like cheese spreads or individually wrapped slices.

The easiest way is to read the ingredient list. A long list of unfamiliar ingredients, including added sugars, artificial flavors, emulsifiers, and preservatives, is a strong indicator that the product is ultra-processed.

Many plant-based milks and cheeses are considered ultra-processed. They are often created by extracting components from plants and adding stabilizers, flavors, and other additives to mimic the taste and texture of dairy.

While minimizing ultra-processed foods is a healthy goal, some ultra-processed dairy products may still provide beneficial nutrients like protein and calcium. The key is to focus on a diet with a majority of minimally processed whole foods and limit UPFs that are high in added sugar, salt, and unhealthy fats.