Dairy product

Larger dairy farm

Dairy products include:

• Milk, after optional homogenization, pasteurization, in several grades after standardization of the fat level
  • Cream, the fat skimmed off the top of milk
    • Sour cream, cream that has been fermented by the bacteria, Streptococcus lactis and Leuconostoc citrovorum
    • Crème fraiche, slightly fermented cream
  • Cultured buttermilk, fermented milk using the same bacteria as sour cream
  • Milk powder (or powdered milk), produced by removing the water from milk
  • Condensed milk, milk which has been concentrated by evaporation
  • Sweetened evaporated milk, concentrated milk with added sugar
  • Khoa
  • Infant formula

• Butter, mostly milk fat, produced by churning cream
  • Buttermilk, the liquid left over after producing butter from cream
  • Butter cream?
  • Ghee

• Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally with bacteria and sometimes also with certain molds
  • Curds
  • Whey
  • Cottage cheese
  • Cream cheese
  • Quark

• Yoghurt, milk fermented by Streptococcus thermophiles and either Lactobacillus acidophilus or L. bulgaricus
  • Lassi

• Ice cream, slowly frozen cream

• Other
  • Airag
  • Kumiss
  • Viili
  • Fil Mjölk
  • Kephir

Got Milk? is an international organization supporting Dairy products, especially milk.

Referenced By