This is obtained by evaporating milk with different fat content. In theory, milk solids are not a bad ingredient, however it has been reported to contain oxidized LDL cholesterol which may contribute to the development of atherosclerosis. In addition, milk solids can often contain anti-caking agents which can sometimes be negative to our health. The addition of powdered milk (i.e. milk solids) also acts as a thickener and affects the final calorific value of the yogurt. It’s better to avoid products with this ingredient, just in case.