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A non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.

A soluble powder made from malted wheat flour combined with dry (powdered) milk. When added to liquid milk and ice cream, it creates a beverage with a malt flavor.

Milk containing 1% percent milk fat. Although many will consider skim milk, which contains 1 percent or less of milk fat to be a low-fat milk, the typical classification for a low-fat milk is the variety labeled "1% low-fat" milk.

Milk that has had most of the water content removed, reducing it to a dry powder form. Dry whole milk must be refrigerated because its high fat content is susceptible to spoilage if not refrigerated.

A type of milk that contains a low amount of lactose or is free of lactose. Typically, milk with reduced lactose has been fortified with lactase, an enzyme used to break down the lactose (sugars) in the milk making it easier to digest for individuals considered lactose intolerant.

Milk that contains less than 1/2 percent of milk fat. Also referred to as low-fat milk, skim milk most often has been fortified with both vitamin A and D.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

A powder made by extracting the water from skim milk, which can be reconstituted by adding warm water.

A fine textured substance that is a common food ingredient in Europe and most notably used in British cooking.

An eating chocolate that is enriched with milk powder. An average size bar contains an equivalent of up to one cup of whole milk.