View source for Dairy product/ja

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{{Infobox food/ja
| cookbook = 乳製品
| image = DairyProductsGermany.jpg
| caption = 乳製品。後列左から右へ：スメタナ、ケフィア、カッテージチーズ、リコッタチーズ、モッツァレラチーズ。前列左から右へ：クワルク、チーズ、バター、ヨーグルト、牛乳
}}
[[File:Milkproducts v2.svg|thumb|upright=1.35|乳製品と生産関係]]
'''乳製品'''は、[[Milk/ja|乳]]から作られる（または乳を含む）食品である。最も一般的な乳用動物は[[Cow/ja|ウシ]]、[[Water buffalo/ja|スイギュウ]]、[[Goat/ja|ヤギ]]、[[Sheep/ja|ヒツジ]]である。乳製品には、[[Yogurt/ja|ヨーグルト]]、[[Cheese/ja|チーズ]]、[[Milk/ja|牛乳]]、[[Butter/ja|バター]]など、世界中の食料品店で一般的な食品が含まれる。乳製品は世界中で様々な程度に消費されている。一部の人々は、[[Lactose intolerance/ja|乳糖不耐症]]、[[Veganism/ja|ヴィーガニズム]]、[[:en::Environmental_impact_of_dairy|環境問題]]、その他の健康上の理由や信念から、一部またはすべての乳製品を避けている。

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== Types of dairy product ==
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{{main|List of dairy products}}
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=== Milk ===
[[File:Milk glass.jpg|thumb|upright|All dairy products derive from milk]]
[[File:Tin of condensed milk.jpg|thumb|upright|Condensed milk]]
[[Milk]] is produced after optional [[Homogenization (chemistry)|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.
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Milk varies in fat content. [[Skim milk]] is milk with zero fat, while [[whole milk]] products contain fat.
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Milk is an ingredient in many confectioneries. Milk can be added to chocolate to produce [[milk chocolate]].
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* [[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]]
}}
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=== Cream ===
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[[File:Strawberry Milkshake Whipped Cream.jpg|thumb|Whipped cream]]
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[[Cream]] and fermented cream
* Single cream, double cream and [[whipped cream]]
*[[Clotted cream]], thick, spoonable cream made by heating milk
*[[Kaymak]]
*[[Sour cream]]
**[[Smetana (dairy product)|Smetana]], Central and Eastern European variety of sour cream
*[[Crème fraîche]], slightly fermented cream
}}
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=== Butter ===
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[[Butter]], mostly milk fat, produced by churning cream
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* ''[[Ghee]],'' also called clarified butter is made by gentle heating of butter and removal of the solid matter
**''[[Smen]]'', a fermented, clarified butter used in Moroccan cooking
**[[Anhydrous]] milkfat ([[clarified butter]])
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=== Fermented ===
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[[File:Kefir glass london feb 10.jpg|thumb|upright|[[Kefir]] is a fermented [[probiotic]] dairy drink]]
[[Fermented milk products]] include:
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* [[Soured milk]] obtained by fermentation with [[Mesophile|mesophilic bacteria]], mainly ''[[Lactococcus lactis]]'' and other bacterial cultures and yeasts
* [[Soured cream]] and [[crème fraîche]]
* [[Buttermilk|Cultured buttermilk]] resembling buttermilk, but uses different yeast and bacterial cultures
* [[Clabber (food)|Clabber]], milk naturally fermented to a yogurt-like state
* [[Filmjölk]]
* [[Ymer (dairy product)|Ymer]]
* [[Viili]]
* [[Kefir]], fermented milk drink from the [[Northern Caucasus]]
* [[Kumis]], fermented mares' milk popular in [[Central Asia]]
* [[Amasi]]
* [[Mursik]]
* [[Quark_(dairy_product)|Quark]]
}}
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=== Yogurt ===
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[[Yogurt]], milk fermented by [[Thermophile|thermophilic bacteria]], mainly ''[[Streptococcus]] salivarius'' ssp. ''thermophilus'' and [[Lactobacillus delbrueckii ssp. bulgaricus|''Lactobacillus delbrueckii'' ssp. ''bulgaricus'']] sometimes with additional bacteria, such as ''[[Lactobacillus]] acidophilus''
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*[[Acidophiline]]
*[[Matzoon]]
*[[Skyr]]
*[[Strained yogurt]]
*[[Qatyq]]
*[[Ryazhenka]]
*[[Varenets]]
*[[Ayran]]
*[[Doogh]]
*[[Lassi]], Indian subcontinent
*[[Leben (food)|Leben]]
}}
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=== Cheese ===
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[[Cheese]], produced by [[coagulating]] milk, separating [[curds]] from [[whey]], and letting it ripen, generally with [[bacteria]], and sometimes also with certain [[Mold (fungus)|mold]]s.
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* [[Rennet]]-coagulated cheeses
** [[Blue cheese]]
** [[Brined cheese]]
** [[Washed-rind cheese]]
* [[Sour milk cheese|Acid-set or sour milk cheese]]s
**[[Fresh cheese]]s and [[curd]]s, the soft, curdled part of milk (or skim milk) used to make cheese
**[[Chhena]] and [[paneer]]
**[[Cream cheese]], produced by the addition of cream to milk and then curdled to form a rich curd or cheese
*[[Whey cheese]] is a dairy product made from whey and thus technically not cheese.
** Heat and acid coagulation
***[[Ricotta]], acidified whey cheese
***[[Manouri]], [[anthotyros]], [[mizithra]] from Greece.
** [[Brunost|Brown cheese]] made of boiled-down whey
}}
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=== Custard ===
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* [[Custard]], thickened with eggs
* [[Bird's custard|Imitation custard]], thickened with starch
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=== Frozen ===
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[[File:Central Monterrey Ice Cream.jpg|thumb|upright|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
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=== Casein ===
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* [[Casein]], milk proteins
* 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
}}
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== Consumption patterns worldwide ==
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Rates of dairy consumption vary widely worldwide. High-consumption countries consume more than {{Convert|150|kg}} [[per capita]] per year. These countries are: Argentina, Armenia, Australia, Costa Rica, most European countries, Israel, Kyrgyzstan, Canada, the United States and Pakistan. Medium-consumption countries consume {{Convert|30|kg}} to 150&nbsp;kg per capita per year. These countries are: India, Iran, Japan, Kenya, Mexico, Mongolia, New Zealand, North and Southern Africa, most of the Middle East, and most of Latin America and the Caribbean. Low-consumption countries consume under 30&nbsp;kg per capita per year. These countries are: Senegal, most of Central Africa, and most of East and Southeast Asia.
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== Lactose levels ==
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For those with some degree of [[lactose intolerance]], considering the amount of [[lactose]] in dairy products can be important to health.
{| class="wikitable"
|+
!Dairy product
!Amount of lactose
|-
|Milk
|Highest
|-
|[[Butter]]
|Minimal (made from [[milk fat]])
|-
|Hard [[cheese]]
|Very low
|-
|Soft cheese
|More than hard cheese
|}
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== Intolerance and health research ==
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Dairy products may upset the [[digestive system]] in individuals with [[lactose intolerance]] or a [[milk allergy]]. People who experience lactose intolerance usually avoid milk and other lactose-containing dairy products, which may cause mild [[side effect]]s, such as abdominal pain, bloating, diarrhea, gas, and nausea. Such individuals may use non-dairy [[milk substitute]]s.
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===Cancer===
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There is no scientific evidence that consuming dairy products causes cancer. The [[British Dietetic Association]] have described the idea that milk promotes hormone related cancerous tumour growth as a myth, stating "no link between dairy containing diets and risk of cancer or promoting cancer growth as a result of hormones". In 2024, [[Cancer Research UK]] stated "there is no reliable evidence that casein or hormones in dairy causes cancer in people". The [[American Cancer Society]] (ACS) does not make specific recommendations on dairy food consumption for cancer prevention. Higher-quality research is needed to characterise valid associations between dairy consumption and risk of and/or cancer-related mortality.
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A 2023 review found no association between consumption of dairy products and [[breast cancer]]. Other recent reviews have found that low-fat dairy intake is associated with a decreased risk of breast cancer.
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====Colorectal cancer====
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The [[American Institute for Cancer Research]] (AICR), [[World Cancer Research Fund International]] (WCRF), [[Cancer Council Australia]] (CCA) and [[Cancer Research UK]] have stated that there is strong evidence that consumption of dairy products decreases risk of [[colorectal cancer]]. A 2021 [[umbrella review]] found strong evidence that consumption of dairy products decreases risk of colorectal cancer. [[Fermented milk products|Fermented dairy]] is associated with significantly decreased bladder cancer and colorectal cancer risk. A scoping review for Nordic Nutrition Recommendations 2023 found a reduced risk of colorectal cancer from dairy intake.
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====Prostate cancer====
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The AICR, WCRF, CCA and [[Prostate Cancer UK]] have stated that there is limited but suggestive evidence that dairy products increase risk of [[prostate cancer]]. Cancer Research UK have stated that "research has not proven that milk or dairy increases the risk of prostate cancer" and that high-quality research is needed.
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It has been suggested that consumption of [[insulin-like growth factor 1]] (IGF-1) in dairy products could increase cancer risk, particularly prostate cancer. However, a 2018 review by the Committee on Carcinogenicity of Chemicals in Food, Consumer Products and the Environment (COC) concluded that there is "insufficient evidence to draw any firm conclusions as to whether exposure to dietary IGF-1 is associated with an increased incidence of cancer in consumers". The COC also stated it is unlikely that there would be absorption of intact IGF-1 from food by most consumers.
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===Cardiovascular disease===
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The [[American Medical Association]] (AMA) recommends that people replace full-fat dairy products with nonfat and low-fat dairy products. In 2017, the AMA stated that there is no [[evidence-based medicine|high-quality clinical evidence]] that cheese consumption lowers the risk of cardiovascular disease. In 2021, they stated that "taken together, replacing full-fat dairy products with nonfat and low-fat dairy products and other sources of unsaturated fat shifts the composition of dietary patterns toward higher unsaturated to saturated fat ratios that are associated with better cardiovascular health".
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In 2017, the [[National Heart Foundation of New Zealand]] published an [[umbrella review]] which found an "overall neutral effect of dairy on cardiovascular risk for the general population". Their position paper stated that "the evidence overall suggests dairy products can be included in a heart-healthy eating pattern and choosing reduced-fat dairy over full-fat dairy reduces risk for some, but not all, cardiovascular risk factors".
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In 2019 the [[National Heart Foundation of Australia]] published a position statement on full fat dairy products, "Based on current evidence, there is not enough evidence to recommend full fat over reduced fat products or reduced fat over full fat products for the general population. For people with elevated cholesterol and those with existing coronary heart disease, reduced fat products are recommended." The position statement also noted that the "evidence for milk, yoghurt and cheese does not extend to butter, cream, ice-cream and dairy-based desserts; these products should be avoided in a heart healthy eating pattern".
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Recent reviews of [[randomized controlled trial]]s have found that dairy intake from cheese, milk and yogurt does not have detrimental effects on markers of cardiometabolic health. A 2025 global analysis found that that total dairy consumption is associated with a 3.7% reduced risk of cardiovascular disease and a 6% reduced risk of stroke.
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===Other===
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Consumption of dairy products such as low-fat and whole milk have been associated with an increased [[acne]] risk, however, {{as of|2022|lc=y}} there is no conclusive evidence. Fermented and low-fat dairy products are associated with a decreased risk of [[diabetes]]. Consumption of dairy products are also associated with a decreased risk of [[gout]].
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A 2023 review found that higher intake of dairy products is significantly associated with a lower risk of [[inflammatory bowel disease]]. A 2025 review found that dairy product intake is associated with a lower incidence of [[tinnitus]].
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== Avoidance on principle ==
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Some groups avoid dairy products for non-health-related reasons. Some religions restrict or do not allow the consumption of dairy products. For example, some scholars of [[Jain vegetarianism|Jainism]] advocate not consuming any dairy products because dairy is perceived to involve violence against cows. Orthodox [[Kosher|Judaism]] requires that meat and dairy products not be served at the same meal, served or cooked in the same utensils, or stored together, as prescribed in Deuteronomy 14:21.
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[[Veganism]] is the avoidance of all animal products, including dairy products, most often due to the ethics regarding how dairy products are produced. The [[Ethics of eating meat|ethical reasons for avoiding meat]] and dairy products include how dairy is produced, how the animals are handled, and the environmental effect of dairy production. According to a report of the United Nations' [[Food and Agriculture Organization]] in 2010 the dairy sector accounted for 4 percent of global human-made greenhouse gas emissions.
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乳製品の環境影響、特に温室効果ガス排出量に対する意識の高まりにより、多くの人々が乳製品の摂取を減らしたり避けたりするようになった。EUでは、平均して食料関連の総排出量の27%が乳製品に起因するが、[[Plant milk/ja|植物性ミルク]]は2.5～4.5倍少ない排出量しか発生させない。
== 関連項目 ==
* [[List of dairy products/ja]]
* [[List of dairy product companies in the United States/ja]]
* [[Dairy industry in the United States/ja]]
* [[Dairy industry in the United Kingdom/ja]]
* [[Swiss cheeses and dairy products/ja]]


== 参考文献 ==
* Fuquay, John W. ed. ''Encyclopedia of Dairy Sciences'' (2nd Edition, 4 vol 2011), comprehensive coverage.

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{{二次利用/ja|date=17 July 2025, at 23:16}}