1. Pasteurized milk: Pasteurized milk is a liquid product made by pasteurizing milk at low temperature (60℃-82℃), which only kills the nutrients of microorganisms, retains beneficial flora and fully maintains the nutrition and freshness of milk.

2. Ultra-high temperature sterilization of milk: refers to the instantaneous sterilization treatment at the temperature of 135℃ to 150℃ for 4 to 15 seconds, which completely destroys the growing microorganisms and spores.

3. Reduced milk: Also known as reconstituted milk, it refers to the liquid milk that is reduced by processing milk powder and blending with water. At present, there are two forms to produce liquid milk by reduction processing with milk powder as raw material: one is to mix nearly 30% milk powder into raw milk; Another kind of flavored milk is produced and sold with milk powder as raw material.

4. Fresh milk: also known as pure milk, liquid milk is processed from raw milk squeezed from healthy dairy cows that are normally raised, free from infectious diseases and inflammation. From the ingredient list of the product, we can see that there is only one ingredient in this product, namely fresh milk.

5. Defatted milk: According to the different fat content, milk products can be divided into full fat, partially defatted and defatted.