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Concept
Dairy product
Summary
Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in the Western world such as yogurt, cheese, milk and butter. A facility that produces dairy products is known as a dairy. Dairy products are consumed worldwide to varying degrees (see consumption patterns worldwide). Some people avoid some or all dairy products either because of lactose intolerance, veganism, or other health reasons or beliefs.
List of dairy products
Milk is produced after optional homogenization or pasteurization, in several grades after standardization of the fat level, and possible addition of the bacteria Streptococcus lactis and Leuconostoc citrovorum. Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt.
Milk varies in fat content. Skim milk is milk with zero fat, while whole milk products contain fat.
Milk is an ingredient in many confectioneries. Milk can be added to chocolate to produce milk chocolate.
Butter, mostly milk fat, produced by churning cream
Ghee also called, clarified butter, by gentle heating of butter and removal of the solid matter
Smen, a fermented, clarified butter used in Moroccan cooking
Anhydrous milkfat (clarified butter)
Fermented milk products include:
Yogurt, milk fermented by thermophilic bacteria, mainly Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus
Cheese, produced by coagulating milk, separating curds from whey, and letting it ripen, generally with bacteria, and sometimes also with certain molds.
Custard, thickened with eggs
Imitation custard, thickened with starch
Ice cream, slowly frozen cream, milk, flavors and emulsifying additives (dairy ice cream)
Gelato, slowly frozen milk and water, lesser fat than ice cream
Ice milk, low-fat version of ice cream
Frozen custard
Frozen yogurt, yogurt with emulsifiers
Rates of dairy consumption vary widely worldwide.
Official source
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