Dairy product

Dairy products are generally defined as foodstuffs produced from milk. They are usually high-energy-yielding food products. A production plant for such processing is called a dairy or a dairy factory. Raw milk for processing generally comes from cows, but occasionally from other mammals such as goats, sheep, water buffalo, yaks, or horses. Dairy products are commonly found in European, Middle Eastern and Indian cuisine, whereas they are almost unknown in East Asian cuisine.

Types of dairy products

Milk after optional homogenization, pasteurization, in several grades after standardization of the fat level, and possible addition of bacteria Streptococcus lactis and Leuconostoc citrovorum
Crème fraîche, slightly fermented cream
Smetana, Central and Eastern European variety of sour cream
Clotted cream, thick spoonable cream made by heating
Cultured buttermilk, fermented concentrated (water removed) milk using the same bacteria as sour cream
Kefir, fermented milk resembling buttermilk but based on different yeast and bacteria culture
Kumis/Airag, slightly fermented mares' milk popular in Central Asia
Milk powder (or powdered milk), produced by removing the water from milk
Whole milk products
Buttermilk products
Skim milk
Whey products
Cream products
High milk-fat & nutritional products (for infant formulas)
Cultured and confectionery products
Condensed milk, milk which has been concentrated by evaporation, often with sugar added for longer life in an opened can
Evaporated milk, (less concentrated than condensed) milk without added sugar
Ricotta cheese, milk heated and reduced in volume, known in Indian cuisine as Khoa
Infant formula, dried milk powder with specific additives for feeding human infants
Baked milk, a variety of boiled milk that has been particularly popular in Russia
Butter, mostly milk fat, produced by churning cream
Buttermilk, the liquid left over after producing butter from cream, often dried as livestock food
Ghee, clarified butter, by gentle heating of butter and removal of the solid matter
Anhydrous milkfat
Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally with bacteria and sometimes also with certain molds
Curds, the soft curdled part of milk (or skim milk) used to make cheese (or casein)
Whey, the liquid drained from curds and used for further processing or as a livestock food
Cottage cheese
Quark
Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese made from skim milk with cream added to the curd
Fromage frais
Casein
Caseinates
Milk protein concentrates and isonates
Whey protein concentrates and isonates
Hydrolysates
Mineral concentrates
Yogurt, milk fermented by Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus
Ayran
Lassi
Clabber (food), milk naturally fermented top yogurt-like state
Gelato, slowly frozen milk and water, lesser fat than ice cream
Ice cream, slowly frozen cream and emulsifying additives
Ice milk
Frozen custard
Frozen yogurt, yogurt with emulsifiers that is frozen
Other
Viili
Kajmak
Filmjölk
Piimä
Vla
Dulce de leche

Health risks of consuming dairy products

Dairy may cause health issues for individuals with lactose intolerance and asthma etc . Dairy products may be contaminated with the fungus Aspergillus fumigatus which can cause asthma and other respiratory problems.^{, ,} . Vegans and some vegetarians avoid dairy products due to a variety of ethical, dietary, environmental, political, and religious concerns.

Translation

The phrase "Dairy product" occurs as such in the following languages: English, Simple English.

Translation(s) in other languages: Asturian: Llácteu, Bosnian: Mliječni proizvodi, Breton: Boued-laezh, Catalan: Làctic, Czech: Mléčný výrobek, Welsh: Cynnyrch llaeth, Danish: Mælkeprodukter, German: Milcherzeugnis, Spanish: Lácteo, Basque: Esneki, Persian: لبنیات, French: Produit laitier, Galician: Produtos lácteos, Korean: 유제품, Hindi: दुग्ध-उत्पाद, Icelandic: Mjólkurafurð, Italian: Latticini, Hebrew: מוצרי חלב, Lithuanian: Pieno produktas, Dutch: Zuivel, Japanese: 乳製品, Polish: Nabiał, Portuguese: Lacticínios, Russian: Молочные продукты, Albanian: Lista e nënprodukteve të qumështit, Slovenian: Mlečni izdelek, Finnish: Maitotuote, Chinese: 奶制品.