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Milk products or Dairy products are a type of food produced from or containing the milk of mammals.
They are primarily produced from mammals such as cattle, water buffaloes, goats, sheep, camels.
Dairy products include food items such as yogurt, cheese and butter etc. A facility that produces dairy products is known as a dairy, or dairy factory.
Dairy products are consumed worldwide, with the exception of most of East and Southeast Asia and parts of central Africa.

What are milk products?

Various Milk Products:

Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt.

1. Milk

Condensed Milk	1. This milk has been concentrated by evaporation. 2. It is with sugar, added for reduced process time and longer life in an opened can.
Evaporated Milk	1. It is (less concentrated than condensed) milk without added sugar.
Baked Milk	It is milk simmered on low heat for long time which results in mild caramelization. Particularly popular in Eastern Europe.
Malai	1. Malai is a cooking ingredient originating from the Indian subcontinent. 2. It is made by heating non-homogenized whole milk to about 80 °C for about one hour and then allowing to cool. 3. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off.
Powdered Milk	1. Powdered milk (or milk powder), produced by removing the water from (usually skim) milk.
Khoa	1. Khoa is a dairy product, originating from the Indian subcontinent, widely used in the cuisines of the Indian subcontinent. 2. It is made of either dried whole milk or milk thickened by heating in an open iron pan.
Infant Formula	1. It is a dried milk powder with specific additives for feeding human infants.
Whey	1. It is the liquid drained from curds and used for further processing or as a livestock feed.
Buttermilk	1. It is the liquid left over after producing butter from cream.

2. Yogurt

Yogurt, milk fermented by thermophilic bacteria, mainlyStreptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus.

Acidophiline	1. It is a type of drinkable yogurt, with Lactobacillus acidophilus as the starter culture. Kefir yeast is also added.
Matzoon	1. It is a fermented milk product of Armenian origin yogurt.
Skyr	1. Skyr is an Icelandic cultured dairy product. It has the consistency of Greek yogurt, but a milder flavor.
Strained Yogurt	1. Strained yogurt, is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt.
Lassi	1. Lassi is a popular traditional dahi (yogurt)-based drink that originated in the Indian subcontinent. 2. Lassi is a blend of yoghurt, water, spices and sometimes fruit.

3. Cream

Cream is a dairy product composed of the higher-Fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top.

Whipped Cream	1. Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy. 2. Whipped cream is often sweetened and sometimes flavored with vanilla.
Clotted Cream	1. Clotted cream is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath. 2. Then leaving it in shallow pans to cool slowly. 3. During this time, the cream content rises to the surface and forms “clots” or “clouts”.
Kaymak	1. Kaymak is a creamy dairy product similar to clotted cream. 2. It is made from the milk of water buffalos, cows, sheep, or goats in Central Asia.
Smetana	1. Smetana is a type of sour cream from Central and Eastern Europe. 2. It is a dairy product produced by souring heavy cream. 3. It is similar to crème fraîche (28% fat), but nowadays mainly sold with 9% to 36% milkfat content depending on the country.
Crème Fraiche	1. It is a dairy product, a soured cream containing 10-45% butterfat, with a pH of approximately 4.5. 2. It is soured with a bacterial culture.
Sour Cream	1. Sour cream or soured cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.

4. Butter

Butter is a dairy product with high butterfat content which is solid when chilled, and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk.

Ghee	1. It is a class of clarified butter that originated in ancient India subcontinent. 2. It is used in Southeast Asian cuisine, traditional medicine, and religious rituals.
Smen	1. It is salted fermented butter, an important cooking ingredient in Middle Eastern cuisine and North Africa. 2. It is produced using the butter made from the milk of sheep, goats or a combination of the two.
Clarified Butter	1. Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. 2. Typically, it is produced by melting butter and allowing the components to separate by density.

5. Cheese

Cheese is a dairy product derived from milk that is produced in a wide range of flavours, textures, and forms by thickening of the milk protein casein. It comprises proteins and fat from milk, usually the milkof cows, buffalo, goats, or sheep.

Quark	1. Quark is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. 2. It can be classified as fresh acid-set cheese.
Farmer Cheese	1. In the United States, farmer cheese is pressed cottage cheese. 2. It is an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk.
Queso Fresco	1. Literally white cheese in Spanish
Paneer	1. Paneer is an unaged, non-melting farmer cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.
Cream Cheese	1. Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream.
Ricotta	1. Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.
Cottage Cheese	1. Cottage cheese is a fresh cheese curd product with a mild flavor. 2. In the past, it was known as “curds and whey.”

6. Custard

Custard is a variety of culinary preparations based on milk or cream cooked with egg yolk to thicken it.

7. Ice Cream

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from dairy milk or cream and is flavoured with a sweetener, either sugar or an alternative, and any spice, such as cocoa or vanilla.

Dairy Nutrients:

Dairy foods provide a unique package of over 10 essential nutrients which provide a wide range of benefits.

Vitamin A	1. Important for growth (particularly in children). 2. Essential for healthy eye sight.
Calcium	1. Essential for strong bones and teeth. 2. Needed for normal muscle and nerve functioning. 3. Help control blood pressure.
Potassium	1. Helps with blood pressure control. 2. Important for nerve impulse transmission.
Magnesium	1. Important component in bone structure. 2. Essential for energy transfer around the body.
Zinc	1. Aids wound healing. 2. Essential for normal growth and development of bones, the brain and many other parts of the body.
Phosphorus	1. Important part of the mineral structure in bones and teeth. 2. Works with B vitamins to release energy from food.
Carbohydrate	1. Provides energy for the body.
Protein	1. Needed for growth and development. 2. Helps repair damaged body tissues. 3. Forms part of many enzymes and blood components. 4. Essential for maintaining muscles.
Fat	1. Animal studies have demonstrated a reduced risk of colon cancer.
Vitamin B12	1. Helps keep blood healthy. 2. Assists in the formation of nerve cells.

Consumption Patterns Worldwide:

Rates of dairy consumption vary widely worldwide.

Dairy Consumption	Countries
High-consumption countries consume more than 150 kg per capita per year	Argentina, Armenia, Australia, Costa Rica, most European counties, Israel, Kyrgyzstan.
Medium-consumption countries consume 30 to 150 kg per capita per year	India, Iran, Japan, Kenya, Mexico, Mongolia, New Zealand, North and Southern Africa.
Low-consumption countries consume under 30 kg per capita per year	Senegal, most of Central Africa, and most of East and Southeast Asia.

Importance of Milk Products:

Dairy products are high in calcium, vitamin D, vitamin A, magnesium, zinc, and protein.
The calcium in milk is easily absorbed and used in the body, which is why milk and dairy foods are reliable as well as economical sources of calcium.
A diet rich in protein and vitamin D contributes to bone health. Due to their high protein, vitamin D and calcium content, dairy foods are a good choice for maintaining strong bones.
Cultured dairy foods like yogurt contain probiotics which provide a wide array of health benefits.
Probiotics in the diet can enhance the good bacteria in the gut, improve health and reduce the risk of certain diseases.
Intake of dairy products is also associated with a reduced risk of cardiovascular disease and type 2 diabetes, and with lower blood pressure in adults.

Interesting Facts:

In 1856, French scientist Louis Pasteur discovered that heating liquids to high temperatures kills bacteria. This process is called pasteurization, and it protects the purity and flavours of milk.
The best sources of calcium are milk, yogurt, and cheese. About 72% of the calcium in the U.S. food supply comes from dairy foods.
People crave cheese more than any other food.
Calcium in soy milk is not as readily available for the body to use as it is in cow’s milk.

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