about dairy products
Answers
Explanation:
Dairy products or milk products are a type of food produced from or containing the milk of mammals. They are primarily produced from mammals such as cattle, water buffaloes, goats, sheep, camels and humans. Dairy products include food items such as yogurt, cheese and butter. A facility that produces dairy products is known as a dairy, or dairy factory. Dairy products are consumed worldwide, with the exception of most of East and Southeast Asia and parts of central Africa.
Answer:
Explanation:
Dairy products or milk products are a type of food produced from or containing the milk of mammals. They are primarily produced from mammals such as cattle, water buffaloes, goats, sheep, camels and humans. Dairy products include food items such as yogurt, cheese and butter.[1][2] A facility that produces dairy products is known as a dairy, or dairy factory.[3] Dairy products are consumed worldwide, with the exception of most of East and Southeast Asia and parts of central Africa.[4]
A dairy farm
Three South African dairy products: a box of long-life milk, a bottle of strawberry drinking yogurt, and a carton of passionfruit yogurt
The milk products of water buffalo (super carabaos, Philippine Carabao Center)
Sealed Milk Boxes for longer shelf life
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.
Scalded milk
Condensed milk, milk which has been concentrated by evaporation, with sugar added for reduced process time and longer life in an opened can
Evaporated milk, (less concentrated than condensed) milk without added sugar
Baked milk is milk simmered on low heat for long time which results in mild caramelization. Particularly popular in Eastern Europe.
Dulce de leche
Malai
Powdered milk (or milk powder), produced by removing the water from (usually skim) milk
Khoa, milk which has been completely concentrated by evaporation, used in Indian cuisine
Infant formula, dried milk powder with specific additives for feeding human infants
High milk-fat and nutritional products (for infant formulas)
Whey, the liquid drained from curds and used for further processing or as a livestock feed
Buttermilk, the liquid left over after producing butter from cream, often dried as livestock feed
Milk skin
Milk is an ingredient in many confectioneries. Milk can be added to chocolate to produce Milk chocolate.
Fermented milk
Soured milk obtained by fermentation with mesophilic bacteria, mainly Lactococcus lactis and other bacterial cultures and yeasts
Cultured buttermilk resembling buttermilk, but uses different yeast and bacterial cultures
Clabber, milk naturally fermented to a yogurt-like state
Filmjölk
Ymer
Viili
Kefir, fermented milk drink from the Northern Caucasus
Kumis, fermented mares' milk popular in Central Asia
Amasi
Mursik
Yogurt
Yogurt, milk fermented by thermophilic bacteria, mainlyStreptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus
Acidophiline
Matzoon
Skyr
Strained yogurt
Qatyq
Ryazhenka
Varenets
Ayran
Doogh
Lassi, Indian subcontinent
Leben
Cream
Cream and fermented cream
Single cream, double cream and whipped cream
Clotted cream, thick, spoonable cream made by heating milk
Kaymak
Sour cream
Smetana, Central and Eastern European variety of sour cream
Crème fraîche, slightly fermented cream
Butter
Butter, mostly milk fat, produced by churning cream
Ghee, 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)
Cheese
Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally with bacteria and sometimes also with certain molds
Fresh cheeses and curds, the soft, curdled part of milk (or skim milk) used to make cheese
Cottage cheese
Quark
Fromage frais
Faisselle
Farmer cheese
Queso fresco
Chhena, soft solids from curdled milk, unprocessed, used in Indian cuisine. This is dried and compacted to make paneer
Paneer
Junket, milk solidified with rennet
Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese
Ricotta, acidified whey cheese
Casein
Casein
Caseinates, sodium or calcium salts of casein
Milk protein concentrates and isolates
Whey protein concentrates and isolates, reduced lactose whey
Hydrolysates, milk treated with proteolytic enzymes to alter functionality
Mineral concentrates, byproduct of demineralizing whey
Custard
Custard
Vla
Ice cream
Ice cream
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