Whole Milk Powder: This type contains all the natural fats found in fresh milk, offering a creamy, rich taste. It's commonly used in products that require a full flavor and texture, such as chocolate, bakery items, and some dairy-based beverages. It’s also popular in culinary applications that benefit from its fat content.

Skimmed Milk Powder: Skimmed milk powder has most of the fat removed, making it a healthier option for products where reduced fat is preferred. This form is ideal for low-fat dairy products, baked goods, and reconstituted milk where full fat isn’t needed but nutrients like protein and calcium are important.

Fat-Filled Milk Powder: This variation is created by blending skimmed milk powder with vegetable fats. It offers a cost-effective alternative to whole milk powder while maintaining a similar creamy texture, often used in dairy substitutes, ice creams, and beverages in regions where dairy fat might be scarce or expensive.

Whey Powder: Derived from the liquid remaining after milk has been curdled and strained, whey powder is high in protein and commonly used in nutritional supplements, protein bars, and sports drinks. It’s a key ingredient for those seeking high-protein options without the fat found in whole milk.