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milk 
Highly nutritious white liquid secreted by some domesticated female mammals and consumed as food; used alone, the word refers to cow’s milk.
buttermilk
Tangy liquid that separates from cream during churning; today, commercial buttermilk is made by adding bacterial culture to milk.
powdered milk
Dehydrated milk that can be stored for one year without refrigeration if the container remains unopened.
evaporated milk
Milk from which a significant percentage of the water has been evaporated; it has a high milk fat content and is used primarily for making desserts.
goat’s milk
Whiter and stronger-tasting than cow’s milk, it is also easier to digest.
homogenized milk
Milk processed so the fat particles remain suspended instead of rising to the surface; varieties include whole, partially skimmed or skim.
