Dairy product-milk

Dairy products are derived from milk

 

Milk products and production relationships

Dairy products or milk products are a type of food produced from or containing the milk of mammals, primarily cattlewater buffaloesgoatssheep, and camels.[1][2][3]Dairy products include food items like yogurtcheese, and butter.[4][5] A facility that produces dairy products is a dairy or dairy factory.[6] Dairy products are often consumed worldwide, except for most of East and Southeast Asia and parts of central Africa.[7]

 

 

 

A selection of three common dairy products made by a South African dairy company: a box of full cream, long life milk, a bottle of strawberry drinking yogurt, and a carton of passion fruit yogurt

 

The milk products of the Water buffaloes (super carabaos, Philippine Carabao Center)

  • Milkafter optional homogenizationpasteurization, in several grades after standardization of the fat level, and possible addition of the bacteria Streptococcus lactis and Leuconostoc citrovorum
    • Crème fraîche, slightly fermented cream
      • Clotted cream, thick, spoonable cream made by heating milk
      • Single cream, double cream and whipping cream
      • Smetana, Central and Eastern European variety of sour cream
    • Cultured milkresembling buttermilk, but uses different yeast and bacterial cultures
    • Kefir, fermented milk drink from theNorthern Caucasus
    • Kumis/Airag, slightly fermented mares’ milk popular inCentral Asia
    • Powdered milk(or milk powder), produced by removing the water from (usually skim) milk
      • Whole milk products
      • Buttermilk products
      • Skim milk
      • Whey products
      • High milk-fat and nutritional products (for infant formulas)
      • Cultured and confectionery products
    • Condensed milk, milk which has been concentrated by evaporation, with sugar added for reduced process time and longer life in an opened can
    • Khoa, milk which has been completely concentrated by evaporation, used inIndian cuisine including gulab jamunpeda, etc.)
    • Evaporated milk, (less concentrated than condensed) milk without added sugar
    • Ricotta, acidified whey, reduced in volume
    • Infant formula, dried milk powder with specific additives for feeding human infants
    • Baked milk, a variety of boiled milk that has been particularly popular inRussia
  • Butter, mostly milk fat, produced by churning cream
    • Buttermilk, the liquid left over after producing butter from cream, often dried aslivestock feed
    • Ghee, clarified butter, by gentle heating of butter and removal of the solid matter
    • Smen, a fermented, clarified butter used in Moroccan cooking
    • Anhydrousmilkfat (clarified butter)
  • Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally withbacteria and sometimes also with certain molds
    • Curds, the soft, curdled part of milk (or skim milk) used to make cheese
    • Paneer
    • Whey, the liquid drained from curds and used for further processing or as a livestock feed
    • Cottage cheese
    • Quark
    • Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese
    • Fromage frais
  • Caseinare
    • 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
    • Mineralconcentrates, byproduct of demineralizing whey
  • Yogurt, milk fermented byStreptococcus salivarius  thermophilus and Lactobacillus delbrueckii ssp. bulgaricussometimes with additional bacteria, such as Lactobacillus acidophilus
  • Clabber, milk naturally fermented to a yogurt-like state
  • Gelato, slowly frozen milk and water, lesser fat than ice cream
  • Ice cream, slowly frozen cream, milk, flavors and emulsifying additives (dairy ice cream)
  • Other

Health

Dairy products can cause health issues for individuals who have lactose intolerance or a milk allergy.[8][9]

Additionally dairy products including cheese, ice cream, milk, butter, and yogurt can contribute significant amounts of cholesterol and saturated fat to the diet. Diets high in fat and especially in saturated fat can increase the risk of heart disease and can cause other serious health problems. [10] However, it has been shown that there is no connection between dairy consumption (excluding butter) and cardiovascular disease, even though dairy tends to be higher in saturated fats.[11]

There is no excess cardiovascular risk with dietary calcium intake but calcium supplements are associated with a higher risk of coronary artery calcification. Anderson JJ, Kruszka B, Delaney JA, et al. Calcium intake from diet and supplements and the risk of coronary artery calcification and its progression among older adults: 10-year follow-up of the Multi-Ethnic Study of Atherosclerosis (MESA). J Am Heart Assoc 20161; DOI:10.1161/jaha.116.003815

Consumption patterns worldwide

Rates of dairy consumption vary widely worldwide. High-consumption countries consume over 150 kg per capita per year: Argentina, Armenia, Australia, Costa Rica, Europe, Israel, Kyrgyzstan, North America and Pakistan. Medium-consumption countries consume 30 to 150 kg per capita per year: 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: Senegal, most of Central Africa, and most of East and Southeast Asia.[7]

 

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