Milk chocolate was originally invented by the Swiss and was once a Swiss patented product until now. Some of the best milk chocolates in the world can be divided into two main categories: in Europe, after Peter and Nest, most manufacturers also use condensed milk as an ingredient; while in the United States and Britain, milk powder and sugar are used mixture as ingredients. The latter uses the hygroscopicity of the sugar to dry itself and produces a cheese-like flavor due to the enzyme activity in the mixed milk powder.