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 Today milk appears on the market in many forms to appeal
to varied tastes of consumers and to satisfy their demands. A
wide line of products has been developed to improve keeping
quality, facilitate distribution and storage, make maximum
use of by-products, and preserve surplus. The processing
involved in producing each form of milk is designed and controlled to protect the health of the consumer. Some forms of
milk are available in all communities; others may be found in
only a few communities.
Standards of composition are generally established by
state and local governments for all fluid milk products.
Federal standards of identity have been established only on
evaporated, condensed, and nonfat dry milk.
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