Comparison of some common milk types
| Type | Ingredients | Fat% | SNF% | Procedure |
| Toned milk | Reconstituted skimmed milk, buffalo milk (7% fat) | Not less than 3 | 8.5 | Mixing of ingredients |
| Double toned milk | Cow and /or buffalo milk + fresh skim milk Reconstituted Skimmed milk and adjusting fat % | Not less than1.5 | Not less than 9 | Pasteurization and alkaline phosphatse test |
| Recombined milk | Milk fat, SNF, water | Less than 3 | 8.5 | Homogenization, pasteurization, phosphotase test |
| Filled milk | Refined vegetable oil, SNF, water | Not less than 3 | 8.5 | Homogenization |
| Flavoured milk | Edible flavour, edible food colour, cane sugar and milk type (usually toned) | Pasteurized, sterilized |
