Which milk to choose?

Whole milk: No fat removed. Has a rich taste. Contains 3.5 percent to 4 percent milk fat and about 150 calories a cup.
Reduced-fat milk: contains at most 2 percent milk fat and about 120 calories a cup.
Low-fat milk: contains 1 percent milk fat and about 100 calories a cup.
Fat-free milk, or skim milk: contains no more than 0.2% milk fat and has about 90 calories a cup.
Organic milk: Produced by dairy farmers that use only organic fertilizers and organic pesticides and whose cows are not given supplemental hormones or antibiotics.
Pasteurized milk: Pasteurization, or subjecting milk to a short burst of heat followed by rapid cooling, has been standard protocol since the 1920s in this country to destroy harmful microorganisms and prolong shelf life.
Homogenized: Most milk you buy from the store is homogenized, meaning the fat molecules have been broken up, reduced in size to droplets too small to rise to the surface in a cream layer, and uniformly blended.
Cream line: Not homogenized.
Raw milk: Milk that has not been pasteurized or homogenized.
Lactose-free milk: For individuals who are unable to break down lactose, the natural sugar in milk, the lactase enzyme

is added to break down lactose into simpler, more digestable sugars.