Dairy product: Difference between revisions

{{Short description|Food product made from milk}}

{{Infobox food

'''Dairy products''' or '''milk products''' are food products made from (or containing) [[milk]]. The most common dairy animals are [[cow]], [[water buffalo]], [[goat|nanny goat]], and [[Sheep|ewe]]. Dairy products include common grocery store food around the world such as [[yogurt]], [[cheese]], [[milk]] and [[butter]]. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of [[lactose intolerance]], [[veganism]], [[Environmental issues|environmental concerns]], other health reasons or beliefs.

{{main|List of dairy products}}

=== Milk ===

[[File:Milk glass.jpg|thumb|upright|All dairy products derive from 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.

Milk varies in fat content. [[Skim milk]] is milk with zero fat, while [[whole milk]] products contain fat.

Milk is an ingredient in many confectioneries. Milk can be added to chocolate to produce [[milk chocolate]].

{{div-col|colwidth=20em|content=

}}

[[File:Strawberry Milkshake Whipped Cream.jpg|thumb|Whipped cream]]

{{div-col|colwidth=20em|content=

}}

[[Butter]], mostly milk fat, produced by churning cream

* ''[[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]])

[[File:Kefir glass london feb 10.jpg|thumb|upright|[[Kefir]] is a fermented [[probiotic]] dairy drink]]

[[Fermented milk products]] include:

{{div-col|colwidth=20em|content=

* [[Soured milk]] obtained by fermentation with [[Mesophile|mesophilic bacteria]], mainly ''[[Lactococcus lactis]]'' and other bacterial cultures and yeasts

}}

[[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''

{{div-col|colwidth=20em|content=

}}

[[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.

{{div-col|colwidth=20em|content=

* [[Rennet]]-coagulated cheeses

}}

* [[Custard]], thickened with eggs

* [[Bird's custard|Imitation custard]], thickened with starch

[[File:Central Monterrey Ice Cream.jpg|thumb|upright|Ice cream]]

*[[Ice cream]], slowly frozen cream, milk, flavors and emulsifying additives (dairy ice cream)

*[[Frozen yogurt]], yogurt with emulsifiers

{{div-col|colwidth=20em|content=

* [[Casein]], milk proteins

* Caseinates, sodium or calcium salts of casein

}}

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 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 kg per capita per year. These countries are: Senegal, most of Central Africa, and most of East and Southeast Asia.

For those with some degree of [[lactose intolerance]], considering the amount of [[lactose]] in dairy products can be important to health.

{| class="wikitable"

|}

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.

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.

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.

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.

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.

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.

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".

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".

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".

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.

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]].

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]].

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.

[[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.

Growing awareness of dairy products' environmental impact, specifically greenhouse gas emissions, has led to many people reducing or avoiding dairy. In the EU, dairy is responsible for 27% of all diet related emissions, on average, while [[Plant milk|plant-based milks]] cause 2.5–4.5 times fewer emissions.

== See also ==

== Further reading ==

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

{{Milk navbox}}

{{Subject bar |portal1= Food |portal2= Agriculture|cookbook=Dairy}}

[[Category:Dairy products| ]]

[[Category:Foods]]

{{二次利用|date=17 July 2025, at 23:16}}