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Milk that has had sugar and chocolate added for flavoring. Chocolate milk is available in whole, low fat and nonfat (skim) milk.

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

Milk containing 2% percent milk fat. Many consider low-fat milks containing 1% or less of milk fat such as 1% low-fat milk or skim milk to be reduced-fat milks however, the actual classification for a reduced-fat milk is the variety labeled "2% reduced-fat" milk.

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 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.

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.

Milk containing at least 3.25 percent milk fat, which is present when it is provided from the cow. None of the milk fat is removed from whole milk and it is not fortified with Vitamin A as are the different varieties of reduced fat milk.

A type of milk that is unpasteurized whole milk condensed by evaporating 50 to 60 percent of the water content in the milk.

A white liquid secreted by the mammary glands of animals, such as cows, sheep and goats. Fresh milk is consumed for nourishment, providing valuable nutrients such as calcium, protein, potassium, magnesium, and riboflavin.

Milk that has the majority of the sodium (approximately 90%) removed and replaced with potassium. This milk is produced for people on a sodium restricted diet and is not always easily found.

Milk which contains less than 1/2 percent of milk fat. Generally non-fat milk has been fortified with vitamin A and D to improve the nutritional values.

Milk that has not been pasteurized. It is thought to be healthier because it has all its natural nutrients but it is at more of a risk of becoming diseased.

Refers to most types of chocolate that are not milk or white chocolate. Dark chocolate types include unsweetened, bittersweet, and semisweet varieties.

A hot beverage made with melted chocolate or chocolate syrup mixed with milk and occasionally topped with miniature marshmallows.

An organic compound that is found naturally in various foods and plants such as cocoa beans (coffee and chocolate or chocolate milk products), tea leaves (teas), and kola nuts.

A milk product that is provided from the mammary glands of goats. Goat milk is popular in some parts of the world and believed to be more easily digested than other forms of milk from cows.

A type of flavoring, coating, syrup, candy, dessert, or beverage made from the seeds of the cacao tree.

A type of chocolate product that is white in color and is made with cocoa butter, sugar, milk, and a bit of vanilla extract.

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

A type of chocolate produced as miniature bits that are used in baked goods that need a piece of chocolate to keep its shape such as for use in cookies.