Editing Dairy product (section)

== Types of dairy product ==

{{main|List of dairy products}}

=== 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]].
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* [[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]]
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[[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]])

=== Fermented ===

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

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* [[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''
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*[[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.

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* [[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
}}

=== Custard ===

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

=== 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

=== Casein ===

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* [[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
}}