Milk: why are you so complicated?

A fellow member of a yahoogroups I'm in asked the group what 2% milk is because she always sees it in recipes. Now here in Manila, we don't have this kind of milk. Most of the milk we have are UHT milk which are packaged in cartons and they have a long shelf life. 

• low fat: Low fat milk is whole milk in which the milkfat level has been reduced from 3.25% to 1% (hence its popular name, “1% milk”).
• whole milk: whole milk is milk with nothing added or removed. Whole milk must contain not less than 3.25% milkfat and 8.25% “milk solids not fat” (protein,
  carbohydrate, water-soluble vitamins and minerals)
• full cream milk: 
• non-fat/fat-free/skimmed milk: skimmed milk has a fat content of between 0.1-0.3 %. Skimmed milk therefore has nearly all the fat removed. 
• soy milk (not cow's milk, but still...)
• canned evaporated milk: evaporated milk is a concentrated, sterilised milk product. It has a concentration twice that of standard milk. 
• canned condensed milk: condensed milk is concentrated in the same way as evaporated milk, but with the addition of sugar.

So what are the other variants of milk available abroad and what can we use to substitute? 

• 1% milk - can use low fat milk
  
• 2% milk - can use reduced fat milk

image from decideforyourself.wordpress

Resources: Dairy News and The Dairy Council