A process of manufacturing a human milk fortifier composition comprising a protein component in the milk fortifier composition in an amount ranging from 6 wt/wt % to 35 wt/wt % on solids basis; a fat component in the milk fortifier composition in an amount ranging from 0.1 wt/wt % to 36 wt/wt % on solids basis; a carbohydrate in the milk fortifier composition selected from the group of Lactose and Oligosaccharides present in the milk fortifier composition in an amount from 25 wt/wt % to 75 wt/wt % on solids basis, the method comprising the steps of: a. pooling human donor milk; b. separating fat to produce a skim milk; c. optionally microfiltrating the skimmed milk d. pasteurizing the skimmed milk; e. ultrafiltrating the skim milk resulting into a retentate consisting of concentrate protein and a permeate; diafiltrating the milk to further concentrate protein; f. concentrating the permeate using vacuum evaporation followed by cooling of the permeate to crystalize the lactose; g. washing of lactose crystals from permeate resulting into recovering of the essential nutrients with low molecular weight; h. following the step f and g above repeatedly on the filtrate thus recovered from permeate to remove lactose; i. mixing back the filtrate with the retentate recovering essential nutrients in retentate and creating a blend; and j. optionally adding cream, lactose and other minerals and nutrients to the blend to achieve a specific desired final composition. a protein component in the milk fortifier composition in an amount ranging from 6 wt/wt % to 35 wt/wt % on solids basis; a fat component in the milk fortifier composition in an amount ranging from 0.1 wt/wt % to 36 wt/wt % on solids basis; a carbohydrate in the milk fortifier composition selected from the group of Lactose and Oligosaccharides present in the milk fortifier composition in an amount from 25 wt/wt % to 75 wt/wt % on solids basis, the method comprising the steps of: a. pooling human donor milk; b. separating fat to produce a skim milk; c. optionally microfiltrating the skimmed milk d. pasteurizing the skimmed milk; e. ultrafiltrating the skim milk resulting into a retentate consisting of concentrate protein and a permeate; diafiltrating the milk to further concentrate protein; f. concentrating the permeate using vacuum evaporation followed by cooling of the permeate to crystalize the lactose; g. washing of lactose crystals from permeate resulting into recovering of the essential nutrients with low molecular weight; h. following the step f and g above repeatedly on the filtrate thus recovered from permeate to remove lactose; i. mixing back the filtrate with the retentate recovering essential nutrients in retentate and creating a blend; and j. optionally adding cream, lactose and other minerals and nutrients to the blend to achieve a specific desired final composition. a. pooling human donor milk; b. separating fat to produce a skim milk; c. optionally microfiltrating the skimmed milk d. pasteurizing the skimmed milk; e. ultrafiltrating the skim milk resulting into a retentate consisting of concentrate protein and a permeate; diafiltrating the milk to further concentrate protein; f. concentrating the permeate using vacuum evaporation followed by cooling of the permeate to crystalize the lactose; g. washing of lactose crystals from permeate resulting into recovering of the essential nutrients with low molecular weight; h. following the step f and g above repeatedly on the filtrate thus recovered from permeate to remove lactose; i. mixing back the filtrate with the retentate recovering essential nutrients in retentate and creating a blend; and j. optionally adding cream, lactose and other minerals and nutrients to the blend to achieve a specific desired final composition.