Publisher Summary This chapter discusses two quite different aspects of NMR studies on milk and milk constituents. The chapter explains low-resolution NMR studies on milk, milk products, and other foods containing milk constituents. The studies are from the NMR point of viewvery simple experiments, either continuous wave, as in the past, or more modern pulsed experiments. The main goals in the chapter are either to determine, for example, the amount of solid fat in the product, or to attempt to detect and characterize different water environments. The chapter then deals with high-resolution NMR applied to various kinds of milk-related systems: from whole milk to isolated proteins. These studies are mostly, but not always, more complex from the NMR spectroscopist's point of view. Studies of water in milk systems are made at both high and low resolutions and The chapter intends to cover the literature from 1980 to date, but does not claim that the coverage is complete.