乳製品
Dairy product/ja
| Dairy product/ja | |
|---|---|
 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 | |
 Cookbook | |
乳製品は、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ウシ、スイギュウ、ヤギ、ヒツジである。乳製品には、ヨーグルト、チーズ、牛乳、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、乳糖不耐症、ヴィーガニズム、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。
乳製品の種類
牛乳
牛乳は、脂肪分の標準化、そしてオプションで均質化やパスチャライゼーション、さらに乳酸球菌とクエン酸菌の添加を経て、いくつかの等級で生産される。牛乳は、クリーム、バター、チーズ、育児用調製粉乳、ヨーグルトなど、生産される製品の種類に基づいていくつかの異なるカテゴリに分類できる。
牛乳は脂肪分が異なる。スキムミルクは脂肪分ゼロの牛乳であり、全乳製品は脂肪分を含む。
牛乳は多くの菓子の材料である。牛乳はチョコレートに加えられ、ミルクチョコレートを製造する。
- スカルドミルク
- コンデンスミルク（練乳）、蒸発によって濃縮され、加工時間の短縮と開封後の保存期間延長のために砂糖が加えられた牛乳
- エバミルク（コンデンスミルクよりも濃縮度が低い）、砂糖が加えられていない牛乳
- ベイクドミルクは、低温で長時間煮詰めることで軽いカラメル化が生じた牛乳で、特に東ヨーロッパで人気がある。
- ドゥルセ・デ・レチェ
- マライ
- 粉乳（またはミルクパウダー）、牛乳（通常はスキムミルク）から水分を除去して製造される
- コア、蒸発によって完全に濃縮された牛乳で、インド料理で使用される
- 育児用調製粉乳、ヒトの乳児に与えるための特定の添加物が加えられた乾燥粉乳
- 高乳脂肪および栄養製品（育児用調製粉乳用）
- 乳清、カードから排出された液体で、さらなる加工や家畜飼料として使用される
- バターミルク、クリームからバターを製造した後に残る液体で、しばしば家畜飼料として乾燥される
- 牛乳の膜
クリーム
バター
バター、主に乳脂肪、クリームを撹拌して作られる。
発酵乳製品
発酵乳製品には以下が含まれる:
ヨーグルト
ヨーグルト、好熱性細菌、主にStreptococcus salivarius ssp. thermophilus とLactobacillus delbrueckii ssp. bulgaricusによって発酵させた牛乳で、時にはLactobacillus acidophilusのような追加の細菌も含まれる
チーズ
チーズ、牛乳を凝固させ、カードを乳清から分離し、一般的に細菌、時には特定のカビとともに熟成させて作られる。
カスタード
- カスタード、卵でとろみをつけたもの
- イミテーションカスタード、デンプンでとろみをつけたもの
冷凍品
- アイスクリーム、クリーム、牛乳、香料、乳化剤をゆっくりと凍らせたもの（乳固形分入りアイスクリーム）
- ジェラート、牛乳と水をゆっくりと凍らせたもの、アイスクリームより脂肪分が少ない
- アイスミルク、アイスクリームの低脂肪版
- フローズンカスタード
- フローズンヨーグルト、乳化剤を加えたヨーグルト
Casein
Consumption patterns worldwide
Rates of dairy consumption vary widely worldwide. High-consumption countries consume more than 150 kilograms (330 lb) 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 30 kilograms (66 lb) 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.
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 |
Intolerance and health research
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 effects, such as abdominal pain, bloating, diarrhea, gas, and nausea. Such individuals may use non-dairy milk substitutes.
Cancer
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.
Colorectal 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 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.
Prostate cancer
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.
Cardiovascular disease
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 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 trials 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.
Other
Consumption of dairy products such as low-fat and whole milk have been associated with an increased acne risk, however, 2022年現在[update] 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.
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 Jainism advocate not consuming any dairy products because dairy is perceived to involve violence against cows. Orthodox 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.
ヴィーガニズムは、すべての動物性製品、特に乳製品の回避であり、多くの場合、乳製品がどのように生産されるかという倫理的理由による。食肉回避の倫理的理由と乳製品回避の倫理的理由には、乳製品の生産方法、動物の取り扱い、乳製品生産の環境への影響が含まれる。2010年の国際連合食糧農業機関の報告によると、酪農部門は世界の人間が排出する温室効果ガス排出量の4パーセントを占めていた。
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、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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 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Dairy product(17 July 2025, at 23:16編集記事参照)を翻訳して二次利用しています。 |