Dairy product/ja: Difference between revisions

{{Infobox food

| cookbook = Dairy

| caption = Dairy products. Back row left to right: smetana, kefir, cottage cheese, ricotta, mozzarella. Front row left to right: quark, cheese, butter, yogurt, milk.

[[File:Milkproducts v2.svg|thumb|upright=1.35|Milk products and production relationships]]

'''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.

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== Types of dairy product ==

{{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.

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]].

* [[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 ===

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

[[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 ===

[[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]])

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=== Fermented ===

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

[[Fermented milk products]] include:

* [[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 ===

[[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''

*[[Acidophiline]]

*[[Matzoon]]

*[[Skyr]]

*[[Strained yogurt]]

*[[Qatyq]]

*[[Ryazhenka]]

*[[Varenets]]

*[[Ayran]]

*[[Doogh]]

*[[Lassi]], Indian subcontinent

*[[Leben (food)|Leben]]

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=== Cheese ===

[[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.

* [[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 ===

* [[Custard]], thickened with eggs

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

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=== Frozen ===

[[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 ===

* [[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 ==

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

!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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== Avoidance on principle ==

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 ==

* [[List of dairy products]]

* [[List of dairy product companies in the United States]]

* [[Dairy industry in the United States]]

* [[Dairy industry in the United Kingdom]]

* [[Swiss cheeses and dairy products]]

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== Further reading ==