This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the processing of milk is called a dairy or a dairy factory. Dairy farming is a class of agricultural, or an animal husbandry, enterprise, for long-term production of milk, usually from dairy cows, but also from goats, sheep and camels, which may be either processed on-site or transported to a dairy factory for processing and eventual retail sale.
Dried fermented milk often mixed with various measures of sugar, salt or oil. Eaten as a snack or reconstituted as a warm beverage in Mongolia.[citation needed]
An Indiandessert mostly in Bihar, Maharashtra, Gujarat and Karnataka and Pan India. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.
An elastic, sticky, high level melt resistant ice cream which should delay melting in the hotter climates of the Arabic countries where it is most commonly found.
A traditional and nutritious dairy product prepared from buffalo milk and it is popular throughout south Asian countries such as India, Pakistan, Sri Lanka and Nepal.
Refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.
Used in the production of ice cream as a source of solids, in processed sliced cheese to increase viscosity, as an emulsifier in chocolate products and in dry mixes such as pancake mix, to add dairy flavor and enhance food browning.[7]
Camel's milk has supported Bedouin, nomad and pastoral cultures since the domestication of camels millennia ago. Herders may for periods survive solely on the milk when taking the camels on long distances to graze in desert and arid environments. Camel dairy farming is an alternative to cow milk in dry regions of the world.
The name for a family of related phosphoproteins (αS1, αS2, β, κ). These proteins are commonly found in mammalian milk, making up 80% of the proteins in cowmilk and between 20% and 45% of the proteins in human milk.[9]
A buttermilk preparation from India. It is consumed all year round where it is usually taken along with meals. It contains raw milk, cream (malai) or yogurt which is blended manually in a pot with an instrument called madhani (whipper).
A food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
Produced by allowing unpasteurizedmilk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor.[12]
A thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms 'clots' or 'clouts'.[13] It forms an essential part of a cream tea.
Composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top.
A soft, mild-tasting cheese with a high fat content. Traditionally, it is made from unskimmed milk enriched with additional cream.[14][15] Stabilizers such as carob bean gum and carrageenan are added.[16]
Curd is obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds.
A variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce to a thick pastry cream used to fill éclairs.
A traditional fermented milk of West Sumatra, made by pouring fresh raw unheated buffalo milk into a bamboo tube capped with a banana leaf, and allowing it to ferment spontaneously at room temperature for two days.
The name given to ice cream in Turkey. Dondurma, which can be translated as "frozen", typically includes the ingredients milk, sugar, salep, and mastic.
Also known as dehydrated milk, evaporated milk is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar.
Also known as cultured dairy foods, cultured dairy products, or cultured milk products, fermented milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. Pictured is skyr.
A frozen dessert made with yogurt and sometimes other dairy products. It varies from slightly to much more tart than ice cream, as well as being lower in fat (due to the use of milk instead of cream).
The Italian word for ice cream, derived from the Latin word "gelātus." (meaning frozen). Gelato is made with milk, cream, various sugars, and flavoring such as fresh fruit and nutpurees.[21]
A traditional Norwegian dish used for dinner or dessert, gomme is a sort of sweet cheese made of long-boiled milk, having a yellow or brown color. A white, porridge-like variant made of milk and oat grains or rice also exists.
Yogurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt's distinctive sour taste. Pictured is strained Greek yogurt with olive oil. The first variants of Greek yogurt appeared in ancient Greece, known as Oxygala (sour milk), which later evolved into the strained yogurt widely produced today. Variations of strained yogurt can be found throughout the world.
Products collected from living horses include mare's milk, used by people with large horse herds, such as the Mongols, who let it ferment to produce kumis.[23]
Haymilk (German: Heumilch, Italian: latte fieno) is dairymilk produced from animals that have mainly been fed fresh grass and (dry) hay, rather than fermented fodder. The term hay milk is registered as a Traditional Speciality Guaranteed in the UK and the European Union.[24][25][26]
An ultra-processed food designed and marketed for feeding to babies and infants under 12 months of age, usually prepared for bottle-feeding or cup-feeding from powder (mixed with water) or liquid (with or without additional water).
A large family of foods found in Caucasian, Central Asian, Iranian, Levantine, Mongolian, and Turkish cuisines. There are three main kinds of food with this name: foods based on curdled milk products like yogurt or cheese are within the realm of dairy products.
Similar to clotted cream. It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then allowing to cool. Malai develops as a layer on the top of the cooled milk, which is then collected and stored layer by layer.
Native exclusively to Varanasi in the Indian State of Uttar Pradesh. It is only available during the Winter and spring season. It is made by boiling full cream Milk to half and thereafter adding sugar and Saffron. The mixture is kept in an earthen pot with its mouth covered with silk/cotton cloth. The pot is left on rooftop and exposed to the dew overnight. The following morning the milk is churned extensively by hand-held/mechanical blender. This blending develops a frothy/cloudy milk dessert which is elegant in taste. Almonds, pistachios, Cashews and other dry fruits are added as garnish and served.
A fermented milk product of Armenian origin made from cow's milk (mostly), goat's milk, sheep's milk, or a mix of them and a culture from previous productions. In Georgia it is known as matsoni.
A white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. See also Milkshake.
A sticky film of protein that forms on top of milk and milk-containing liquids (such as hot chocolate and some soups). It is caused by the denaturation of proteins such as casein. In Japan, a dairy product called So was made from layers of milk skin during the 7th–10th centuries.
A basic element of the cuisine of the Kalenjin people of Kenya. Made from curdled dairy products cooked in a specially made gourd container, it is commonly served at dinner.
This fresh cheese, very common in South Asian cuisine, is generally called Chhena in northern parts of the Indian Subcontinent. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content.
A food product made from normal cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt, food colorings, or whey. Many flavors, colors, and textures of processed cheese exist.
Reindeer have been herded for centuries by several Arctic and Subarctic people including the Sami and the Nenets. They are raised for their meat, hides, and antlers and, to a lesser extent, for milk and transportation.
A class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped cream.
A Tibetan food made from milk once the butter from the milk is extracted. It is then put in a vessel and heated and when it is about to boil, sour liquid call "chakeu" is added and this leads to the separation of sergem from that milk.
Also known as ewe's milk, it is the milk of domestic sheep. Though not widely drunk in any modern culture, sheep's milk is commonly used to make cultured dairy products.
A Moroccan cultured dairy product. Berber farmers in southern Morocco will sometimes bury a sealed vessel of smen on the day of a daughter's birth, ageing it until it is unearthed and used to season the food served on that daughter's wedding.
A cream-based dessert with one or more flavoring agents added or dessert in which snow is mixed with a sweetened dairy-based liquid to make an ice cream substitute.
A type of ice cream that is softer than regular ice cream, as a result of air being introduced during freezing. Soft serve ice cream has been sold commercially since the late 1930s.
Produced from the acidification of milk. It is not the same as spoiled milk that has soured naturally and which may contain toxins. Acidification, which gives the milk a tart taste, is achieved either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation.
A traditional Turkish dessert which is a type of rice pudding and can be roughly translated as "milk dish" (sütlü=with milk, aş=dish/food, then through time "ş" sound turned into "ç".
A Southeastern European dish of seasoned, strained yogurt. Today it is eaten primarily in Greece with souvlaki and is available at most taverna restaurants and street food parlours. It is also eaten throughout the former Ottoman countries. It is similar to tarator in Balkan cuisine.
The liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses.
Cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla, and is often called Chantilly cream or crème Chantilly (pronounced[kʁɛmʃɑ̃tiji]).
A staple food school herding communities in south Central Asia and the Tibetan Plateau. Many different political entities have communities of herders who produce and consume yak's dairy products including cheese and butter – for example, China, India, Mongolia, Nepal, and Tibet.[39]
A salted and diluted buttermilk preparation from Turkey. Traditionally prepared in barrel churns or skin bags, it contains churned soured yogurt, water and salt. Despite the similar name, it is distinct from ayran.[40]
^Islamic Republic of Iran (26–29 January 2009). Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8)(PDF). Tunis, Tunisia: United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East. Archived from the original(PDF) on 2017-05-18. Retrieved 26 June 2011.
^Lulu Grimes (2009), Cook's Book of Everything, Murdoch Books, 2009, ISBN978-1-74196-033-4, ... This simple, elegant ice cream is made by boiling milk until it reduces and condenses, then flavouring it with ingredients such as cardamom and pistachio nuts or almonds. Kulfi is traditionally set in cone-shaped ...
^Zeder, Melinda A., ed. (2006). Documenting Domestication: New Genetic and Archaeological Paradigms. University of California Press. p. 264. ISBN0-520-24638-1.
^ abKurmann, Joseph A.; Jeremija Lj Rašić; Kroger, Manfred (1992). "Žinčica". Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products. New York City: Van Nostrand Reinhold. pp. 322–323. ISBN0-442-00869-4. OCLC24469241. Retrieved 2009-03-02.
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