Is Whole Milk Considered Processed? An In-Depth Look at Dairy

December 29, 2025 •

2 min read

According to the NOVA food classification system, most fluid milk, including whole milk, is considered minimally processed. However, the definition of "processed" can be misleading and depends on context. This article clarifies the processing steps involved in producing whole milk and explains why it is not an ultra-processed food.

Quick Summary

This article examines the processing of whole milk, detailing the steps of pasteurization and homogenization. It differentiates between minimally and ultra-processed foods, explaining why whole milk falls into the former category despite undergoing some mechanical treatment. A clear comparison of milk types and an overview of processing methods are provided.

Key Points

Minimally Processed: Whole milk is technically processed via pasteurization and homogenization, but this is minimal, not ultra-processed.
Pasteurization is for Safety: This heat treatment kills harmful bacteria without significantly affecting the milk's nutritional value.
Homogenization Prevents Separation: This mechanical process breaks down fat globules to create a smooth, consistent texture and prevent cream from rising to the top.
Not Less Processed Than Low-Fat Milk: All commercial milk, including whole milk, is separated and recombined, so whole milk is not inherently less processed than 2% or skim milk.
Ultra-Processed vs. Minimally Processed: The key difference lies in the extent of processing and the addition of artificial ingredients; whole milk does not contain the additives found in ultra-processed foods.
Part of a Healthy Diet: As a minimally processed food, whole milk can be a nutritious part of a balanced diet, unlike highly altered, ultra-processed items.

Understanding Food Processing

Food processing involves changing a food from its natural state, ranging from simple washing to complex industrial procedures. The degree of processing is key to classifying foods.

The NOVA Food Classification System

The NOVA system categorizes foods by processing level:

Group 1: Unprocessed or minimally processed foods. Slightly altered foods like fresh produce and milk.
Group 2: Processed culinary ingredients. Derived from Group 1, like oils and sugar.
Group 3: Processed foods. Simple products combining Group 1 and 2 foods.
Group 4: Ultra-processed foods. Industrial formulations with many additives, far from natural, such as soda and packaged snacks.

Commercial whole milk is categorized as minimally processed (Group 1).

The Processing Steps for Whole Milk

Commercial whole milk undergoes pasteurization and homogenization.

Pasteurization

Pasteurization heats milk to kill harmful bacteria, improving safety and shelf life without significantly altering nutrition.

Homogenization

Homogenization is a mechanical process preventing fat separation. Milk is forced through small nozzles, breaking fat globules for uniform consistency. This does not change nutritional value.

Is Whole Milk Processed More Than Other Milk Types?

All commercial milk, including whole milk, is separated and then recombined to achieve desired fat percentages before pasteurization and homogenization. Whole milk is not less processed than lower-fat varieties.

Comparison: Whole Milk vs. Ultra-Processed Foods


Feature	Whole Milk	Ultra-Processed Food (e.g., sugary drink)
Processing Level	Minimal processing (pasteurization, homogenization)	Intensive industrial processing
Core Ingredients	Milk	High-fructose corn syrup, artificial flavors, coloring
Purpose of Processing	Enhance safety, improve shelf life, ensure uniform texture	Alter taste, create convenience, extend shelf life with additives
Nutritional Impact	Retains core nutrients like protein, calcium, and vitamins	Often stripped of nutrients; high in added sugars, fats, and sodium
Additives	Typically none, aside from added vitamins like A and D	Multiple additives, preservatives, and emulsifiers
Final Product	Close to its original, natural state	Reconstituted from extracted food components and additives

The Verdict: Whole Milk is Minimally Processed

Whole milk is a minimally processed food, not ultra-processed. Its processing (pasteurization and homogenization) ensures safety and quality without the numerous artificial ingredients of ultra-processed items. Understanding these differences aids informed dietary choices. For more information, see the Harvard T.H. Chan School of Public Health guidelines on processed foods.

Conclusion

While most commercial foods are processed, whole milk undergoes minimal steps—pasteurization and homogenization—for safety and consistency. These place it in the healthy, minimally processed category, distinct from ultra-processed foods. Recognizing this distinction is vital for informed choices.

Frequently Asked Questions

No, whole milk is not considered an ultra-processed food. It is categorized as a minimally processed food because the processing it undergoes (pasteurization and homogenization) is for safety and consistency, without the heavy industrial formulation or added artificial ingredients typical of ultra-processed items.

Processed food can include anything from minimally altered food (like frozen vegetables or pasteurized milk) to complex, multi-ingredient products. Ultra-processed foods are industrial formulations made mostly from extracted substances, often containing many additives, and are highly manipulated from their original state.

Whole milk is pasteurized to kill potentially harmful bacteria that can cause foodborne illnesses. This process is a crucial public health and safety measure that extends the milk's shelf life.

Homogenization is a mechanical process that prevents milk fat from separating and rising to the top as cream. It breaks down the fat globules into smaller particles, ensuring a uniform, consistent texture and appearance throughout the milk.

Standard whole milk contains no additives, apart from potentially added vitamins A and D. Its nutritional composition is very close to its natural state, distinguishing it from ultra-processed drinks that contain many added sugars and flavors.

No, raw milk is unprocessed because it has not been pasteurized or homogenized. However, due to the risk of containing harmful bacteria, its sale and consumption are highly regulated and often discouraged by public health officials.

Minimal processing like pasteurization and homogenization does not significantly reduce the nutritional value of milk. Milk retains its key nutrients like calcium, protein, and other vitamins and minerals after these steps.