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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.

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Milk

Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system and thus reduce the risk of many diseases. Milk contains many nutrients, including protein and lactose.

Dairy product

Yogurt

Yogurt (UKˈjɒɡərt; USˈjoʊɡərt, from yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt.