Culinary Arts/Dairy


Dairy	Milk glass Milk glass

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]

Types of dairy product

Milk

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

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Yogurt

Yogurt, milk fermented by thermophilic bacteria, mainlyStreptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus Template:Div-col

Cream

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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 Template:Div-col

Casein

Casein Template:Div-col

Custard

Vla

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

Processing Techniques

MILKFAT REMOVAL

STORAGE

NUTRITION

NATURAL CHEESES

Cheese Varieties

PROCESSED CHEESES

SERVING CHEESES

COOKING WITH CHEESE

Dairy products are derived from milk.

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[1] "Dairy | Clemson University, South Carolina". http://www.clemson.edu/centers-institutes/sullivan/ourservices/patients/nutrition101/Dairy/.

[2] "Is Butter a Dairy Product, and Does it Contain Lactose?" (in en-US). Authority Nutrition. 2016-07-01. https://authoritynutrition.com/is-butter-dairy/.