Dairy products are generally defined as foodstuffs produced from milk. A production plant for such processing is called a dairy. Raw milk for processing generally comes from cows, but occasionally from other mammals such as goats, sheep, water buffalo, yaks or horses.
Cream, the fat skimmed off the top of milk or separated by machine-centrifuges
Sour cream, cream that has been fermented by the bacteria, Streptococcusagalactiae S. avium S. bovis S. durans S. pneumoniae S. pyogenes S. viridans Streptococcus is a genus of spherical, Gram-positive bacteria of the phylum Firmicutes. These bacteria grow in chains or pairs, with cell division occurring only along one axis. lactis and Leuconostoc citrovorum
Cultured buttermilk , fermented concentrated (water removed) buttermilk using the same bacteria as sour cream
Milk powderPowdered milk is a powder of a substance that when mixed with water creates a milk drink. Powdered milk is usually packaged in boxes made of cardboard, and is easier stored than liquid milk, which will go rancid after some time if not refrigerated. Powder (or powdered milk), produced by removing the water from milk
Condensed milkCondensed milk is milk from which water has been removed and to which sugar has been added, yielding a very thick, sweet product that can last on the shelf for years. Also known as "sweetened condensed milk", the two terms have become synonymous; though t, milk which has been concentrated by evaporation, often with sugar added for longer life in an opened can
Evaporated milkEvaporated milk is a form of condensed milk made from homogenized milk. Cow's milk consists of roughly 3. 5% milkfat, 8. 5% non-fat solids and 88% water. Evaporated milk has about 60% of its water removed by evaporation. By definition, evaporated milk in, (less concentrated than condensed) milk without added sugar
Infant formulainfant being fed by bottle. Infant formula is an industrially produced milk product designed for infant consumption. Usually based on either cow or soy milk, infant formula strives to duplicate the nutrient content of natural human breast milk. Since the, dried milk powder with specific additives for feeding human infants
ButterButter is a dairy product made by churning fresh cream. It consists of an emulsion of water and milk proteins in a matrix of fat, with over 80% being fat. It is used as a condiment and for cooking in much the same ways as vegetable oils or lard. It is sol, mostly milk fat, produced by churning cream
Buttermilk, the liquid left over after producing butter from cream, often dried as stock food
Butter cream ?
Ghee, clarified butter, by gentle heating of butter and removal of the solid matter
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 stock food
