In this paper, a detailed study of the drying kinetics for a range of milk products has been conducted. Firstly, an improved glass-filament method for continuous monitoring of the drying process has been established through a series of modifications. The external heat and mass transfer correlation for pure water droplets with large evaporation rates have been obtained. Then, the characteristics of drying of milk droplets have been measured and interpreted. Furthermore, the changes in the diameters of the milk droplets during drying have been recorded using the improved system. This work has yielded some important information on how a dairy particle shrinks during water removal.