Nonfat dry milk is a product that is created when water is removed from pasteurized nonfat milk. By depriving microorganisms of the water which they require in order to develop, drying allows skim milk powder to have a shelf life of up to 3 years if stored properly. It contains lactose, milk proteins and minerals in the same relative proportions as the fresh milk from which it was made. Skim milk powder is by far the most common type of milk powder available.

Sweet and condensed milk (or sweetened condensed milk) is produced when sweetened milk is condensed to half its volume by removing part of the moisture in a vacuum evaporator. In order to ensure its preservation, sugar is added either at the beginning or during the concentration process. The high content of sugar in the resulting product increases the osmotic pressure to such a level that most of the microorganisms are destroyed. Thus, no sterilization takes place after canning or packaging.

Whey is the residual liquid substance that is obtained by separating the coagulum from milk during cheesemaking. There are important components contained in whey, the most valued of which are the proteins which are highly regarded for their nutritional properties. The major whey proteins are Α-lactalbumin and Β-lactoglobulin. These globular proteins offer the most diverse functional benefits and have the greatest potential when used in further processed foods.

Whole milk powder (WMP) is obtained by removing water from pasteurized, homogenized whole milk through evaporation and spray drying processes. It possesses all the appealing qualities of milk and, in its dry form, is an important ingredient in the manufacture of a remarkable range of food products.

Yogurt is milk that has fermented under the action of lactic bacteria. Certain specific bacterial strains convert part of the lactose into lactic acid. The milk coagulates when a sufficient quantity of lactic acid is produced. Today, the curdling is performed by the combined action of two traditional fermenting agents that produce the lactic acid and the components that determine the yogurt's characteristic flavour: Lactobacillus bulgaricus and Streptococcus thermophilus.