Milk processors produce a wide variety of dairy products:

• Liquid milk is the most widely eaten and advertised milk product. Pasteurized milk, skim milk, standardised milk, reconstituted milk, shelf-stable milk (UHT), and fortified milk are all examples of liquid milk. The consumption of raw liquid milk is steadily dropping all over the world.
• Fermented milks are frequently employed in the production of other dairy products. It is made by fermenting milk with the right microbes to achieve the correct acidity level. Yogurt, kumys, dahi, laban, ergo, tarag, ayran, kurut, and kefir are examples of fermented foods.
• Cheese is made by coagulating milk protein (casein) that has been isolated from serum. Hundreds of different types of cheese are created, many of which are unique to a particular region of the world. The majority of cheeses, on the other hand, are made in developed countries. Hard, semi-hard, soft, ripened, or unripened cheeses are available. The various qualities of the cheeses are due to variances in the content and types of milk used, as well as the elaboration techniques and microorganisms used. Ayib, gibna bayda, chanco, queso fresco, akaweih, and chhurpi are some of the traditional cheeses made in developing countries.
• Butter and ghee (clarified butter) are milk-derived fatty compounds. Butter is manufactured by squeezing milk or cream; traditional butter is prepared by churning sour whole milk in many underdeveloped nations. Ghee is a type of butter that is made by removing the water. It is popular in South Asia. Ghee can last for up to two years on the shelf.
• Condensed milk is made by removing a portion of the water from whole or skim milk. The heat treatment and concentration are included in the elaboration. Sweetened or unsweetened condensed milk is available, however most of it is sweetened. In Latin America, for example, condensed milk is frequently substituted for jam in cooking and baking.

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• The evaporated milk is made by removing some of the water from whole or skim milk. The elaboration calls for heat treatment to ensure the milk's stability and bacteriological safety. Evaporated milks are frequently combined with other beverages, such as tea.
• Milk powder is produced by dehydrating milk and is usually in the form of powder or granules.Skimming or centrifuging the milk yields the cream, which is the portion of the milk that is relatively high in fat.
• Reconstituted cream, prepared cream, prepackaged liquid cream, whipping or whipping cream, pressure-packed cream, whipped or whipped cream, fermented cream, and acidified cream are among the creams.
• Serums are liquids that are applied on the skin. Whey is defined as the "liquid part of the milk that remains after separating the curdled milk in the making of cheese," according to FAOSTAT. Whey cheese, whey-based drinks, and fermented whey drinks are the most common applications for human consumption. Lactose, whey paste, and whey powder are the most common industrial applications.” Whey can be sweet (from curd coagulation cheese manufacture) or sour (from curd coagulation cheese manufacture) (from acid coagulation cheese production).
• Casein is the major protein found in milk and is utilised in a variety of products, including cheeses, bread goods, paints, and glues. It's made from skimmed milk by using rennet or lactic acid-producing bacteria to precipitate it.