Dairy product

Information about Dairy product

Dairy products are generally defined as foodstuffs produced from milk.They are usually high-energy-yielding food products. A production plant for such processing is called a dairy or a dairy factory. Raw milk for processing generally comes from cows, but occasionally from other mammals such as goats, sheep, water buffalo, yaks, or horses. Dairy products are commonly found in European, Middle Eastern and Indian cuisine, whereas they are almost unknown in East Asian cuisine.

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Dairy farm

Types of dairy products

  • Milk, after optional homogenization, pasteurization, in several grades after standardization of the fat level
  • Cream, the fat skimmed off the top of milk or separated by machine-centrifuges
  • Sour cream, cream that has been fermented by the bacteria Streptococcus lactis and Leuconostoc citrovorum
  • Crème fraîche, slightly fermented cream
  • Smetana, Central and Eastern European variety of sour cream
  • Clotted cream, thick spoonable cream made by heating
  • Cultured buttermilk, fermented concentrated (water removed) milk using the same bacteria as sour cream
  • Milk powder (or powdered milk), produced by removing the water from milk
  • Whole milk & buttermilk
  • Skim milk
  • Cream
  • High milk-fat & nutritional powders (for infant formulas)
  • Cultured and confectionery powders
  • Condensed milk, milk which has been concentrated by evaporation, often with sugar added for longer life in an opened can
  • Evaporated milk, (less concentrated than condensed) milk without added sugar
  • Ricotta cheese, milk heated and reduced in volume, known in Indian cuisine as Khoa
  • Infant formula, dried milk powder with specific additives for feeding human infants
  • Baked milk, a variety of boiled milk that has been particularly popular in Russia
  • Butter, mostly milk fat, produced by churning cream
  • Buttermilk, the liquid left over after producing butter from cream, often dried as livestock food
  • Ghee, clarified butter, by gentle heating of butter and removal of the solid matter
  • Anhydrous milkfat
  • Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally with bacteria and sometimes also with certain molds
  • Curds, the soft curdled part of milk (or skim milk) used to make cheese (or casein)
  • Whey, the liquid drained from curds and used for further processing or as a livestock food
  • Cottage cheese
  • Quark
  • Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese made from skim milk with cream added to the curd
  • Fromage frais
  • Casein
  • Caseinates
  • Milk protein concentrates and isonates
  • Whey protein concentrates and isonates
  • Hydrolysates
  • Mineral concentrates
  • Yogurt, milk fermented by Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus
  • Ayran
  • Lassi
  • Gelato, slowly frozen milk and water
  • Ice cream, slowly frozen cream and emulsifying additives
  • Ice milk
  • Frozen custard
  • Frozen yogurt, yogurt with emulsifiers that is frozen
  • Other
  • Kumis/Airag, slightly fermented mares' milk popular in Central Asia
  • Viili
  • Kajmak
  • Kephir
  • Filmjölk
  • Piimä
  • Vla
  • Dulce de leche

Criticism

Many people avoid dairy products for health reasons. They argue that cow’s milk is specifically designed for calves, not humans.

Vegans and some vegetarians avoid dairy products due a variety of ethical, physiological, environmental, political, and religious concerns.

Eggs as dairy?

"Eggs & dairy" is a common category. Some people may define dairy as "food that is produced by animals (other than meat)" rather than as milk specifically. Under this definition, eggs are grouped with milk products. For example, the Open Directory Project at one point listed cooking eggs as a subcategory of cooking dairy products. Defining dairy as limited to milk products, however, is more common and definitely right. Eggs are not dairy, rather they belong to the "meat, poultry, fish, eggs, dry beans, and nuts" group on the food pyramid.

External links

Wikibooks has an article on
Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal or human being for nutrition or pleasure.
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Milk is an opaque white liquid produced by the mammary glands of female mammals (including monotremes). Mammary glands are highly specialized sweat glands. The female ability to produce milk is one of the defining characteristics of mammals.
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A dairy is a facility for the extraction and processing of animal milk—mostly from goats or cows, but also from buffalo, sheep, horses, or camels —for human consumption.
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Mammalia
Linnaeus, 1758

Subclasses & Infraclasses
  • Subclass †Allotheria*
  • Subclass Prototheria
  • Subclass Theria

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Dairy goats are personable, hardy, and a very rewarding animal. A female goat is called a Doe. A male goat is called a Buck. If the male goat is castrated it is called a wether. Goats milk is the most consumed milk in the world.
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B. bubalis

Binomial name
Bubalus bubalis
(Linnaeus, 1758)

The abundant Domestic Asian Water buffalo
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B. grunniens

Binomial name
Bos grunniens
Linnaeus, 1766

Subspecies

Bos grunniens grunniens
Bos grunniens mutus
The yak (Bos grunniens
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H.O.R.S.E. is a form of poker commonly played at the high stakes tables of casinos. It consists of rounds of play cycling among:
  • Texas Hold 'em,
  • Omaha eight or better,
  • Razz,
  • Seven card Stud, and
  • Seven card stud E

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European cuisine, or alternatively Western cuisine (Chinese: 西餐; Japanese: 西洋料理), is a generalized nomenclature for people especially from East and Southeast Asian countries referring collectively to the cuisines of the
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Middle East is a historical and political region of Africa-Eurasia with no clear boundaries. The term "Middle East" was popularized around 1900 in Britain, and has been criticized for its loose definition.
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The multiple families of Indian cuisine are characterized by their sophisticated and subtle use of many spices and herbs. Each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques.
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East Asia is a subregion of Asia that can be defined in either geographical or cultural terms. Geographically, it covers about 12,000,000 km², or about 28% of the Asian continent and about 15% bigger than the area of Europe. More than 1.
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Milk is an opaque white liquid produced by the mammary glands of female mammals (including monotremes). Mammary glands are highly specialized sweat glands. The female ability to produce milk is one of the defining characteristics of mammals.
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Homogenization (or homogenisation) is a term used in many fields such as Chemistry, agricultural science, food technology, sociology and cell biology. Homogenization is a term connotating a process that makes a mixture the same throughout the entire substance.
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Pasteurization (or pasteurisation) is the process of heating liquids for the purpose of destroying viruses and harmful organisms such as bacteria, protozoa, molds, and yeasts. The process was named after its inventor, French scientist Louis Pasteur.
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Cream (from Greek chrisma) is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top.
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Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, sours and thickens the cream.
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Fermentation typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids.
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Crème fraîche (IPA: [kʁɛm fʁɛʃ], French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream.
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For the composer, see Bedřich Smetana.
Smetana is a dairy product in Central and Eastern Europe, a variety of sour cream similar to crème fraîche, much heavier than the Western European variety.
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Clotted cream is a thick yellow cream made by heating unpasteurized cow's milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms 'clots'.
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Buttermilk is a term used to describe two types of fermented milk products: traditional buttermilk and cultured buttermilk. Both types of buttermilk are made from cow's milk. The final product has no alcoholic content.
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Powdered milk is a powder made from dried (dehydrated) milk solids. Powdered milk has a far longer shelf life than liquid milk and does not need to be refrigerated due to its low moisture content.
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Condensed milk, also known as sweetened condensed milk, is cow's milk from which water has been removed and to which sugar has been added, yielding a very thick, sweet product that can last for years without refrigeration if unopened.
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Evaporated milk is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. In the U.S., it is not sweetened. In other countries, such as Malaysia, it is sweetened. It differs from condensed milk which contains sugar.
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Ricotta (pronounced /riˈkɔtːa/ in Italian) is an Italian whey cheese, meaning a product made from whey—a by-product of milk cheese making—rather than whole milk. Other whey cheeses include Gjetost.
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The multiple families of Indian cuisine are characterized by their sophisticated and subtle use of many spices and herbs. Each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques.
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Khoa (also khawa or mawa) is a dairy product created by heating milk in an open iron pan to evaporate and condense it. It is more commonly known as ricotta cheese in the west. A concentration of milk to one-fifth volume is normal in the production of khoa.
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