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Dairy Products – List of

This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the processing of milk is called a dairy or a dairy factory. Dairy farming is a class of agricultural, or an animal husbandry, enterprise, for long-term production of milk, usually from dairy cows but also from goats, sheep and camels, which may be either processed on-site or transported to a dairy factory for processing and eventual retail sale.

Name – Image Origin – Description
Amasi
Amasi
South Africa – Amasi (so called in Zulu and Xhosa, and maas in Afrikaans) is the common word for fermented milk that tastes like cottage cheese or plain yoghurt. It is very popular in South Africa.

See Glossary : Amasi

AyranFresh ayran Turkey – Ayran is a cold yoghurt beverage mixed with salt. In addition to Turkey, where it is considered a national drink, ayran is found in Iran, Iraq, Afghanistan, the Balkans, Lebanon, Azerbaijan, Armenia, Kyrgyzstan, and across the Caucasus.

View Ayran Recipe

Baked Milk Russia – A variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. It is made by simmering milk on low heat for eight hours or longer.
Basundi India – An Indian dessert mostly in Bihar, Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.
Bhuna Khoya Khangarh, Pakistan – A type of khoa specially linked to city of Khangarh in Pakistan.
Blaand Introduced to Scotland by Vikings – A fermented milk product made from whey. It is similar in alcohol content to wine.
Black Kashk Central Asia – Prepared from yoghurt, its production involves several processes.
Booza Arabic countries – An elastic, sticky, high level melt resistant ice cream which should delay melting in the hotter climates of the Arabic countries where it is most commonly found.
Buffalo Curd A traditional and nutritious dairy product prepared from buffalo milk and it is popular throughout south Asian countries such as India, Pakistan, Sri Lanka and Nepal.
Bulgarian Yoghurt Bulgaria – A fermented milk product. In common with all dairy yoghurt, Bulgarian yoghurt is produced through the bacterial fermentation of milk, using a live culture of Lactobacillus bulgaricus and Streptococcus thermophilus.
Butter Made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan-frying. Butter consists of butterfat, milk proteins and water.
Butterfat The fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.
Buttermilk Refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.
Buttermilk Koldskål Denmark – A sweet cold beverage or soup, made with buttermilk and other ingredients. Pictured is buttermilk koldskål with biscuits.
Buttermilk Powder Used in the production of ice cream as a source of solids, in processed sliced cheese to increase viscosity, as an emulsifier in chocolate products and in dry mixes such as pancake mix, to add dairy flavour and enhance food browning.
Cac?k Turkey – A Turkish dish of seasoned, diluted yoghurt, eaten throughout the former Ottoman countries. In Greece a similar, much thicker yoghurt dish is called tzatziki and is also similar to tarator in Balkan cuisine.
Camel Milk Camel’s milk has supported Bedouin, nomad and pastoral cultures since the domestication of camels millennia ago. Herders may for periods survive solely on the milk when taking the camels on long distances to graze in desert and arid environments. Camel dairy farming is an alternative to cow milk in dry regions of the world.
Casein The name for a family of related phosphoproteins (?S1, ?S2, ?, ?). These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 20% and 45% of the proteins in human milk.
Caudle A British thickened and sweetened alcoholic hot drink, somewhat like eggnog. It was popular in the Middle Ages for its supposed medicinal properties.
Chaas India – A buttermilk preparation from India. It is consumed all year round where it is usually taken along with meals. It contains raw milk, cream (malai) or yoghurt which is blended manually in a pot with an instrument called madhani (whipper).
Chal Kazakhstan and Turkmenistan – A Turkic (especially Turkmen and Kazakh) beverage of fermented camel milk, sparkling white with a sour flavour, popular in Central Asia — particularly in Kazakhstan and Turkmenistan.
Chalap Kyrgyzstan and Kazakhstan – A beverage common to Kyrgyzstan and Kazakhstan. It consists of yoghurt, salt, and modernly, carbonated water.
Chass Gujarat, India – The word used for buttermilk in Rajasthani and Gujarati. Chass is the traditional Gujarati beverage from Gujarat, India. It is similar to, but cheaper than, Lassi.
Cheese Origins predate recorded history – Refer to the specific cheese variety for information.
Clabber Ulster Scots who settled in the Appalachian Mountains – Produced by allowing unpasteurised milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yoghurt-like substance with a strong, sour flavour.
Clotted Cream South West England – A thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms ‘clots’ or ‘clouts’. It forms an essential part of a cream tea.
Condensed Milk Gail Borden, Jr., in the United States in 1853 – Milk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added.
Cottage Cheese A cheese curd product with a mild flavour. It is drained, but not pressed, so some whey remains and the individual curds remain loose.
Cream Composed of the higher-butterfat layer skimmed from the top of milk before homogenisation. In un-homogenised milk, the fat, which is less dense, will eventually rise to the top.
Cream Cheese A soft, mild-tasting cheese with a high fat content. Traditionally, it is made from unskimmed milk enriched with additional cream. Stabilisers such as carob bean gum and carrageenan are added.
Crème Anglaise A light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla.
Crème Fraîche
creme fraiche
France – Crème Fraîche has a rich, mildly tangy taste with a smooth, velvety texture. Less tart than sour cream and non-curdling, it is perfect for sweet and savoury dishes.

View Crème Fraîche Recipe

Cuajada Spain – A (milk curd) cheese product. Traditionally it is made from ewe’s milk, but now it is more often made industrially from cow’s milk. It is popular in the north-eastern regions of Spain (Basque Country, Navarre, Castilla y León, La Rioja).
Curd Curd is obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds.
Curd snack A type of sweet snack made from curd, popular in the Baltic states– Estonia, Latvia and Lithuania – as well as in Russia, Belarus, Ukraine and Kazakhstan.
Custard A variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce to a thick pastry cream used to fill éclairs.
Dadiah West Sumatra,Indonesia – A traditional fermented milk of West Sumatra, made by pouring fresh raw unheated buffalo milk into a bamboo tube capped with a banana leaf, and allowing it to ferment spontaneously at room temperature for two days.
Daigo Japan – A type of dairy product made in Japan during the 10th century.
Dondurma Turkey – The name given to ice cream in Turkey. Dondurma typically includes the ingredients milk, sugar, salep, and mastic.
Donkey milk The milk given by the domesticated ass or donkey. It has been used since Egyptian antiquity for both alimentary and cosmetic reasons.
Doogh Persia – Doogh is a Persian drink made with mint, yoghurt and club soda. If you don’t care for the bubbly, water can be used instead. Dried mint offers more intense flavour than fresh, so save the fresh mint for garnish.

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Evaporated milk Also known as dehydrated milk, evaporated milk is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar.
Filled milk Any milk, cream, or skim milk that has been reconstituted with fats, usually vegetable oils, from sources other than dairy cows.
Filmjölk Scandinavia – A Nordic dairy product, similar to yoghurt, but using different bacteria which give a different taste and texture.
Fromage frais north of France and the south of Belgium – The name means “fresh cheese” in French (fromage blanc translates as “white cheese”).
Fermented milk products Also known as cultured dairy foods, cultured dairy products, or cultured milk products, fermented milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
Frozen custard A cold dessert similar to ice cream, but made with eggs in addition to cream and sugar.
Frozen yogurt United States – A frozen dessert made with yoghurt and sometimes other dairy products. It varies from slightly to much more tart than ice cream, as well as being lower in fat (due to the use of milk instead of cream).
Galalith A synthetic plastic material manufactured by the interaction of casein and formaldehyde
Gelato Italy – The Italian word for ice cream, derived from the Latin word “gela-tus.” (meaning frozen). Gelato is made with milk,cream, various sugars, and flavouring such as fresh fruit and nut purees.
Goat milk Goats produce about 2% of the world’s total annual milk supply. Some goats are bred specifically for milk.
Gombe Sogn og Fjordane, Norway – A traditional dish from Sogn og Fjordane in Norway, it’s prepared from curdled unpasteurized milk which is boiled down with sugar for several hours.
Gomme Norway – A traditional Norwegian dish used for dinner or dessert, gomme is a sort of sweet cheese made of long-boiled milk, having a yellow or brown colour. A white,porridge-like variant made of milk and oat grains or rice also exists.
Horse milk Products collected from living horses include mare’s milk, used by people with large horse herds, such as the Mongols, who let it ferment to produce kumis.
Ice Cream Persian Empire – A frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavours.

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Ice milk A frozen dessert with less than 10 percent milkfat and the same sweetener content as ice cream.
Indian dairy products India – A variety of dairy projects are indigenous to India and an important part of Indian cuisine. The majority of these products can be broadly classified into curdled products, like chhena, or non-curdled products, like khoa.
Infant formula A manufactured food designed and marketed for feeding to babies and infants under 12 months of age, usually prepared for bottle-feeding or cup-feeding from powder (mixed with water) or liquid (with or without additional water).
Junket A milk-based dessert, made with sweetened milk and rennet, the digestive enzyme which curdles milk.
Kashk A large family of foods found in Armenian, Iranian, Lebanese, Palestinian, and Syrian cuisines. There are three main kinds of food with this name: foods based on curdled milk products like yogurt or cheese are within the realm of dairy products..
Kaymak Central Asia – Kaymak is a Central Asian, Balkan, Turkic and Turkish creamy dairy product, similar to clotted cream. It is made from the milk of water buffalos or of cows.

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Kefir A fermented milk drink prepared by inoculating cow, goat, or sheep milk with kefir grains.
Khoa A milk food widely used in Indian and Pakistani cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan.
Kulfi India – Kulfi has similarities to ice cream in appearance and taste, but is denser and creamier. It comes in various flavours, including cream (malai), raspberry, rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio.

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Kumis A fermented dairy product traditionally made from mare’s milk. The drink remains important to the peoples of the Central Asian steppes
Lassi India’s Punjab region – A popular, traditional, yoghurt-based drink consisting of a blend of yoghurt, water, spices and/or fruit.
Leben A fermented milk product commonly available in the Arab world
Malai An Indian term for clotted cream or Devonshire cream. It is made by heating non-homogenized whole milk to about 80°C (180°F) for about one hour and then allowing to cool.
Matzoon Armenia – A fermented milk product of Armenian origin made from cow’s milk (mostly), goat’s milk, sheep’s milk, or a mix of them and a culture from previous productions.
Milk A white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food.
Milk skin A sticky film of protein that forms on top of milk and milk-containing liquids (such as hot chocolate and some soups). It is caused by the denaturation of proteins such as casein. In Japan, a dairy product called So was made from layers of milk skin during the 7th-10th centuries.
Mitha Dahi A fermented sweet dahi or sweet yoghurt. This type of yogurt is common in the states of West Bengal and Odisha in India, and in Bangladesh.
Mongolian Dairy Products
Moose milk
Mursik Kenya – A basic element of the cuisine of the Kalenjin people of Kenya. Made from curdled dairy products cooked in a specially made gourd container, it is commonly served at dinner.
Pomazánkové máslo A traditional Czech and Slovak dairy product, it is a spread made from base ingredients of sour cream, milk powder and buttermilk powder.
Powdered milk a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content.
Processed cheese A food product made from normal cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt, food colourings, or whey. Many flavours, colours, and textures of processed cheese exist.
Pytia Curdled milk obtained from an animal’s stomach, containing (and used as) rennet.
Qimiq Consists of 99% light cream and 1% gelatine; it was invented in 1995 and is patented by Hama Food service GmbH.
Quark A fresh dairy product made by warming soured milk until the desired degree of denaturation of milk proteins is met, and then strained. It is soft, white and unaged, similar to some types of fromage frais.
Reindeer milk Reindeer have been herded for centuries by several Arctic and Subarctic people including the Sami and the Nenets. They are raised for their meat, hides, and antlers and, to a lesser extent, for milk and transportation.
Ryazhenka Ukraine – Fermented baked milk
Semifreddo A class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped cream.
Sergem Tibet – A Tibetan food made from milk once the butter from the milk is extracted. It is then put in a vessel and heated and when it is about to boil, sour liquid call “chakeu” is add and this leads to the separation of sergem from that milk.
Sheep milk Also known as ewe’s milk, it’s the milk of domestic sheep. Though not widely drunk in any modern culture, sheep’s milk is commonly used to make cultured dairy products.
Shrikhand India – Shrikhand is an Indian sweet dish made of strained yoghurt. It is one of the main desserts in Maharashtrian cuisine. Preparation of this dish is very simple but it takes some time to process yoghurt properly.
Skorup Kajmak that is matured in dried animal skin sacks is called skorup.
Skyr Iceland – An Icelandic cultured dairy product, similar to strained yogurt. It has been a part of Icelandic cuisine for over a thousand years.
Smântâna Romania – A Romanian dairy product that is produced by souring heavy cream.
Smetana A range of sour creams from Central and Eastern Europe. It is a dairy product produced by souring heavy cream.
So Japan – A type of dairy product that was made in Japan between 7th and 10th centuries.
Soft serve United States – A type of ice cream that is softer than regular ice cream, as a result of air being introduced during freezing. Soft serve ice cream has been sold commercially since the late 1930s.
Sour cream Obtained by fermenting a regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.
Soured milk Produced from the acidification of milk. It is not the same as spoiled milk that has soured naturally and which may contain toxins. Acidification, which gives the milk a tart taste, is achieved either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation.
Spaghettieis Mannheim, Germany– A German ice cream made to look like a plate of spaghetti. It was created by Dario Fontanella in the late 1960s in Mannheim, Germany.
Stewler A fermented milk product that is popular in Russia and Ukraine. Símilar to Ryazhenka, it is made by adding sour cream to baked milk.
Strained Yoghurt Strained yoghurt, yoghurt cheese, labneh, or Greek yoghurt is yoghurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt’s distinctive sour taste.
Súrmjólk Iceland – A cultured milk product, or a type of yoghurt. It is made from either whole or semi-skimmed milk and various flavourings are sometimes added.
Uunijuusto Finland – A dish made from cow’s colostrum, the first milk of a calved cow, which has salt added and is then baked in an oven.
Vaccenic acid An omega-7 fatty acid. It is a naturally occurring trans-fatty acid found in the fat of ruminants and in dairy products such as milk, butter, and yoghurt.
Viili A yoghurt-like mesophilic fermented milk that originated in the Nordic countries. It has a ropey, gelatinous consistency and a pleasantly mild taste resulting from lactic acid.
Vla Netherlands – A type of custard (known in the United States as cornstarch pudding).
Whey The liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses.
Whey protein A mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production.
Whipped cream Cream that has been beaten by a mixer,whisk, or fork until it is light and fluffy. Whipped cream is often sweetened and sometimes flavoured with vanilla, and is often called Chantilly cream or crème Chantilly.
Yak butter A staple food item and trade item for herding communities in south Central Asia and the Tibetan Plateau. Many different political entities have communities of herders who produce and consume yak’s dairy products including cheese and butter – for example, China, India, Mongolia, Nepal, and Tibet.
Yak milk Domesticated yaks have been kept for thousands of years, primarily for their milk, fibre and meat, and as beasts of burden.
Yakult Created by Japanese scientist Minoru Shirota – A probiotic dairy product made by fermenting a mixture of skimmed milk with a special strain of the bacterium Lactobacillus casei Shirota.
Ymer Denmark – Ymer is a Danish soured milk product which has been known since 1930. It is made by fermenting whole milk with the bacterial culture Lactococcus lactis.

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Yoghurt A fermented milk product (soy milk, nut milks such as almond milk, and coconut milk can also be used) produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as “yoghurt cultures”.
Žincica Vlach shepherds – Žincica (in Slovak) or Žincice (in Czech), Zentyca (in Polish) is a drink made of sheep milk whey similar to kefir. It is a by-product in the process of making Bryndza cheese.

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