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.
Type of dairy products>>>
*Milk, after optional homogenization, pasteurization, in several grades 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
Milk powder (or powdered milk), produced by removing the water from milk
Whole milk & buttermilk
Skim milk
Cream
High milk-fat & nutritional powders (for infant formulas)
Cultured and confectionery powders
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
Gelato, slowly frozen milk and water
Ice cream, slowly frozen cream and emulsifying additives
Ice milk
Frozen custard
Frozen yogurt, yogurt with emulsifiers that is frozen
Other
Kumis/Airag, slightly fermented mares' milk popular in Central Asia
Viili
Kajmak
Kephir
Filmjölk
Piimä
Vla
Dulce de leche
Uloo kao patha laeen ka
