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.
A Name Image Origin DescriptionAartsDried fermented milk often mixed with various measures of sugar, salt or oil. Eaten as a snack or reconstituted as a warm beverage in Mongolia.AcidophilineUSSRA drinkable yogurt, with Lactobacillus acidophilus as the starter culture.AmasiSouth AfricaThe common word for fermented milk that tastes like cottage cheese or plain yogurt. It is very popular in South Africa.AyranTurkeyTurkish beverage of yogurt mixed with cold water and sometimes salt that may be considered a variant of a drink popular throughout Central Asia, the Middle East, and South-eastern Europe.Heyhoe, Kate. The ABC's of Larousse Gastronomique : ayran Ayran is found in the Balkans as well as Turkey and may be present in the North Caucasus, too.For popularity in the Balkans, see For presence in the North Caucasus, see
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Name Image Origin DescriptionBasundi IndiaAn Indian dessert 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.Bhuna khoya Khan garh, Pakistan and all over IndiaA type of khoa specially linked to city of Khan garh in Pakistan.Blaand Introduced to Scotland by VikingsA fermented milk product made from whey. It is similar in alcohol content to wine.Blanda (Blanna) Halland, Västergötland, Bohuslän, Värmland, Västmanland, Middle and Upper Norrland in Sweden; Finland"BLANDA" Svenska Akademiens ordbok. 2020-07-17.A non-alcoholic mixture of soured milk or whey with water."Mat och malted." Västerbotten 1971(4), p. 237.Black Kashk Central AsiaPrepared from yogurt, its production involves several processes.Booza SyriaAn 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.Borhani Bangladesh Yoghurt drink mixed with coriander, mustard seeds, mint and other spices (not to be confused with Borani in Turkey and Iran).Buffalo curdA 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.Bulgarian yogurtBulgariaA fermented milk product. In common with all dairy yogurt, Bulgarian yogurt is produced through the bacterial fermentation of milk, using a live culture of Lactobacillus bulgaricus and Streptococcus thermophilus. ButterMade by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. See also Hard sauce.Butterfat The fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.Buttermilk 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. Buttermilk koldskålDenmarkA sweet cold beverage or soup, made with buttermilk and other ingredients. Pictured is buttermilk koldskål with biscuits.Buttermilk powderUsed 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.Spence, Amy J. (2008). An Evaluation Into the Optimization and Product Application of Supercritical Fluid Extraction and the Processing Impact on the Components in Filtrated Buttermilk Powder. ProQuest.
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Name Image Origin DescriptionCamel milkCamel'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.CaseinHart, Edwin Bret (1907). A simple test for casein, with cake in milk and its relation to the dairy industry. University of Wisconsin, Agricultural Experiment Station. Volume 156 of bulletin. 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 cow milk and between 20% and 45% of the proteins in human milk.Caudle A British thickened and sweetened alcoholic hot drink, somewhat like eggnog. It was popular in the Middle Ages for its supposed medicinal properties.ChaasA 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).ChalA Turkic (especially Turkmen and Kazakh) beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan and Turkmenistan. In the image, chal is pictured left, along with kumis on the right.Chalap A beverage common to Kyrgyzstan and Kazakhstan. It consists of yogurt, salt, and modernly, carbonated water.Chass The word used for buttermilk in Rajasthani and Gujarati. Chass is the traditional Gujarati beverage from Gujarat, India. It is similar to, but cheaper than, Lassi.Cheese 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. Clabber ScotlandProduced by allowing unpasteurized milk 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.Clotted cream EnglandA 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'.BBC Devon: article on clotted, or clouted, cream It forms an essential part of a cream tea.Condensed milkMilk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added.Cottage cheeseA cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose.Cream 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.Cream cheeseUnited StatesA soft, mild-tasting cheese with a high fat content. Traditionally, it is made from unskimmed milk enriched with additional cream.Oxford English Dictionary Stabilizers such as carob bean gum and carrageenan are added.Crème anglaiseA light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavored with vanilla.Crème fraîche FranceA soured cream containing 30–45% butterfat and having a pH of around 4.5., p. 181f It is soured with bacterial culture, but it is less sour than U.S.-style sour cream and has a lower viscosity and a higher fat content.Cuajada SpainA (milk curd) cheese product. Traditionally it is made from ewe's milk, but now it is more often made industrially from cow's milk. It is popular in the north-eastern regions of Spain (Basque Country, Navarre, Castilla y León, La Rioja).Curd 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.Curd snackA type of sweet snack made from curd, popular in the Baltic states – Estonia, Latvia and Lithuania – as well as in Russia, Belarus, Ukraine and Kazakhstan.CustardA 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.
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Name Image Origin DescriptionDadiahWest Sumatra, IndonesiaA 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.Daigo JapanA type of dairy product made in Japan during the 10th century. DondurmaTurkeyThe name given to ice cream in Turkey. Dondurma, which can be translated as "frozen", typically includes the ingredients milk, sugar, salep, and mastic.Donkey's milk The milk given by the domesticated ass or donkey. It has been used since Egyptian antiquity for both alimentary and cosmetic reasons.Dulce de LechePopular in South América: Argentina, Chile, Colombia, Ecuador, BrazilA dairy product made with milk and sugar; it takes a long time to cook. DooghA yogurt-based beverage. Popular in Iran, Afghanistan, Azerbaijan, Armenia, Iraq, Syria and Turkey, it is sometimes carbonated. Outside of Iran and Afghanistan it is known by different names.
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Name Image Origin DescriptionEvaporated milkAlso 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.Eggnog A drink common during Christmas.
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Name Image Origin DescriptionFilled milk Any milk, cream, or skim milk that has been reconstituted with fats, usually vegetable oils, from sources other than dairy cows.(c)Filmjölk ScandinaviaA Nordic dairy product, similar to yogurt, but using different bacteria which give a different taste and texture.Fromage fraisnorth of France and the south of BelgiumThe name means "fresh cheese" in French (fromage blanc translates as "white cheese").Fermented milk productsAlso 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.Frozen custardUnited StatesA cold dessert similar to ice cream, but made with eggs in addition to cream and sugar.Frozen yogurtUnited StatesA 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).
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