List of dairy products

Source: Wikipedia, the free encyclopedia.

A range of dairy products

This is a list of dairy products. A

sheep and camels, which may be either processed on-site or transported to a dairy
factory for processing and eventual retail sale.

A

Name Image Origin Description
Aarts Dried
fermented milk often mixed with various measures of sugar, salt or oil. Eaten as a snack or reconstituted as a warm beverage in Mongolia.[citation needed
]
Acidophiline
USSR
 A drinkable yogurt, with Lactobacillus acidophilus as the starter culture.
Amasi South Africa The common word for
fermented milk that tastes like cottage cheese or plain yogurt. It is very popular in South Africa
.
Ayran Turkey
South-eastern Europe.[1] Ayran is found in the Balkans as well as Turkey and may be present in the North Caucasus, too.[2]

B

Name Image Origin Description
Basundi India An Indian dessert mostly in Bihar, Maharashtra, Gujarat and Karnataka and Pan India. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.
Bhuna khoya
 Khan garh, Pakistan and all over India A type of khoa specially linked to city of Khan garh in Pakistan.
Blaand Introduced to Scotland by Vikings A
fermented milk product made from whey. It is similar in alcohol
content to wine.
Blanda (Blanna) Halland, Västergötland, Bohuslän, Värmland, Västmanland, Middle and Upper Norrland in Sweden; Finland [3] A non-alcoholic mixture of soured milk or whey with water.[3][4]
Black Kashk
 Central Asia Prepared from yogurt, its production involves several processes.
Booza Syria 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.
Borhani Bangladesh Yoghurt drink mixed with coriander, mustard seeds, mint and other spices (not to be confused with Borani in Turkey and Iran).
Buffalo curd[5]
 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 yogurt
 Bulgaria A fermented milk product. In common with all dairy
Lactobacillus bulgaricus and Streptococcus thermophilus
.
Butter[6] Made by
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. See also Hard sauce
.
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 flavor and enhance food browning.[7]

C

Name Image Origin Description
Camel milk Camel's milk has supported
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[8] The name for a family of related
cow milk and between 20% and 45% of the proteins in human milk.[9]
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 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 yogurt which is blended manually in a pot with an instrument called madhani (whipper).
Chal A
fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan and Turkmenistan.[10]
In the image, chal is pictured left, along with kumis on the right.
Chalap A beverage common to Kyrgyzstan and Kazakhstan. It consists of yogurt, salt, and modernly, carbonated water.
Chass
 The word used for buttermilk in Rajasthani and Gujarati.[11] Chass is the traditional Gujarati beverage from Gujarat, India. It is similar to, but cheaper than, Lassi.
Cheese A food derived from milk that is produced in a wide range of flavors, textures, and forms by
buffalo, goats, or sheep.
See also: List of cheeses
Clabber Scotland Produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor.[12]
Clotted cream 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'.[13] It forms an essential part of a cream tea.
Condensed milk 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 flavor. 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 homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top.
Cream cheese United States A soft, mild-tasting cheese with a high fat content. Traditionally, it is made from unskimmed milk enriched with additional cream.[14][15] Stabilizers such as carob bean gum and carrageenan are added.[16]
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 flavored with vanilla
.
Crème fraîche France A soured cream containing 30–45% butterfat and having a pH of around 4.5.[17] It is soured with bacterial culture, but it is less sour than U.S.-style sour cream and has a lower viscosity and a higher fat content.
Cuajada Spain A (
La Rioja
).
Curd Curd is obtained by curdling (coagulating) milk with
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
éclairs
.

D

Name Image Origin Description
Dadiah West Sumatra, Indonesia A traditional fermented milk of West Sumatra, made by pouring fresh
ferment
spontaneously at room temperature for two days.
Daigo
 Japan A type of dairy product made in Japan during the 10th century.[18]
Dondurma Turkey The name given to ice cream in Turkey. Dondurma, which can be translated as "frozen", typically includes the ingredients milk, sugar, salep, and mastic.
Donkey's milk
 The milk given by the domesticated
alimentary and cosmetic
reasons.
Dulce de Leche
 Popular in South América: Argentina, Chile, Colombia, Ecuador, Brazil A dairy product made with milk and sugar; it takes a long cooking time.
Doogh
 A
carbonated.[19]
Outside of Iran and Afghanistan it is known by different names.

E

Name Image Origin Description
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
.
Eggnog A drink common during Christmas.

F

Name Image Origin Description
Filled milk Any milk, cream, or skim
dairy cows.[20]
Filmjölk Scandinavia A Nordic dairy product, similar to yogurt, 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. Pictured is skyr.
Frozen custard A cold dessert similar to
eggs in addition to cream and sugar
.
Frozen yogurt United States A frozen dessert made with yogurt 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).

G

Name Image Origin Description
Gelato Italy The Italian word for ice cream, derived from the Latin word "gelātus." (meaning frozen). Gelato is made with
purees.[21]
Ghee India Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian, Iranian and Arabic cuisines, traditional medicine, and religious rituals.
Goat milk
 Goats produce about 2% of the world's total annual milk supply.[22] Some goats are bred specifically for milk.
Gombe Sogn og Fjordane, Norway A traditional dish from Sogn og Fjordane in Norway, it is 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 color. A white, porridge-like variant made of milk and oat grains or rice also exists.

H

Name Image Origin Description
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.[23]
Haymilk
Alps Haymilk (
Traditional Speciality Guaranteed in the UK and the European Union.[24][25][26]

I

Name Image Origin Description
Ice cream A frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavors.
Ice milk A frozen dessert with less than 10 percent milkfat and the same sweetener content as ice cream.
Infant formula An ultra-processed 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).

J

Name Image Origin Description
Junket A milk-based dessert, made with sweetened milk and
curdles
milk.
Junnu
 Andhra Pradesh, India A pudding made by steaming the colostrum of a cow along with Jaggery, Cardamom and optionally Black pepper.

K

Name Image Origin Description
Kalvdans Scandinavia A classical Scandinavian dessert made from unpasteurized colostrum milk, the first milk produced by a cow after giving birth.
Kashk, aaruul, chortan, qurut Caucasus A large family of foods found in
Caucasian, Central Asian, Iranian, Levantine, Mongolian, and Turkish
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 Turkey A creamy dairy product, similar to
cows
.
Kefir Caucasus A
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 A popular frozen
Indian Subcontinent. It is often described as "traditional Indian Subcontinent ice cream".[27][28]
Kumis Central Asia, Mongolia A fermented dairy product traditionally made from
Mongols, Uyghurs, and Yakuts.[29]

L

Name Image Origin Description
Lassi Punjab region of India and Pakistan A popular, traditional,
spices
, and sometimes, fruit.
Leben (labneh) Lebanon A fermented milk product commonly available in the Arab world, Israel and Cyprus.

M

Name Image Origin Description
Malai India Similar to clotted 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. Malai develops as a layer on the top of the cooled milk, which is then collected and stored layer by layer.
Malaiyo India Native exclusively to Varanasi in the Indian State of Uttar Pradesh. It is only available during the Winter and spring season. It is made by boiling full cream Milk to half and thereafter adding sugar and Saffron. The mixture is kept in an earthen pot with its mouth covered with silk/cotton cloth. The pot is left on rooftop and exposed to the dew overnight. The following morning the milk is churned extensively by hand-held/mechanical blender. This blending develops a frothy/cloudy milk desert which is elegant in taste. Almonds, pistachios, Cashews and other dry fruits are added as garnish and served.
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. In Georgia it is known as matsoni.
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. See also Milkshake.
Milk skin A sticky film of
So
was made from layers of milk skin during the 7th–10th centuries.
Míša Czech Republic A popular Czech confection made with frozen cream cheese
Mitha Dahi
 A fermented sweet dahi or sweet yogurt.[30] This type of yogurt is common in the states of West Bengal and Odisha in India, and in Bangladesh.[31]
Mozzarella
Italy Italian semi-soft, non-aged cheese, made from cow milk (mozzarella) and buffalo milk (mozzarella di bufala).
Moose milk Pictured is a milkmaid collecting moose milk at Kostroma Moose Farm in Kostroma Oblast, Russia.
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.

P

Name Image Origin Description
Paneer India This fresh cheese, very common in South Asian cuisine, is generally called Chhena in northern parts of the Indian Subcontinent. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. (in the photo a dish of deep-fried Paneer)
Podmleč Serbia Western
cows
.
Pomazánkové máslo A traditional Czech and Slovak dairy product, it is a
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
salt, food colorings, or whey
. Many flavors, colors, and textures of processed cheese exist.
Pytia Curdled milk obtained from an animal's stomach, containing (and used as) rennet.

Q

Name Image Origin Description
Qatiq A fermented milk product from the Turkic countries and Bulgaria.
Qimiq Consists of 99% light
gelatine
; it was invented in 1995 and is patented by Hama Foodservice 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.

R

Name Image Origin Description
Reindeer milk
 Reindeer have been
Nenets
. They are raised for their meat, hides, and antlers and, to a lesser extent, for milk and transportation.
Ryazhenka Ukraine Fermented baked milk
Ricotta Italy Italian
Italian water buffalo milk whey left over from the production of other cheeses

S

Name Image Origin Description
Sarasson France A French dairy product resembling cream cheese or fromage blanc made from buttermilk[32]
Semifreddo Italy 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 added and this leads to the separation of sergem from that milk.
Sheep milk
 Also known as ewe's milk, it is 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 An Indian sweet dish made of strained yogurt.[33] It is one of the main desserts in Maharashtrian cuisine and Gujarati cuisine.
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.[34]
Smen Morocco A Moroccan cultured
Berber farmers in southern Morocco
will sometimes bury a sealed vessel of smen on the day of a daughter's birth, ageing it until it is unearthed and used to season the food served on that daughter's wedding.
Smetana Central and Eastern Europe A range of sour creams from Central and Eastern Europe. It is a dairy product produced by
heavy cream
.
Snow cream A cream-based dessert with one or more flavoring agents added or dessert in which snow is mixed with a sweetened dairy-based liquid to make an ice cream substitute.
So Japan A type of dairy product that was made in Japan between 7th and 10th centuries.[35] So was made from layers of milk skin.
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
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.
Strained yogurt Yogurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt's distinctive sour taste. Pictured is strained yogurt with olive oil.
Súrmjólk Iceland A cultured milk product, or a type of yogurt. It is made from either whole or semi-skimmed milk and various flavorings are sometimes added.[37]
Sütlaç
 Turkey A traditional Turkish dessert which is a type of rice pudding and can be roughly translated as "milk dish" (sütlü=with milk, aş=dish/food, then through time "ş" sound turned into "ç".

T

Name Image Origin Description
Tarhana Dehydrated yogurt and grain product, rehydrated with milk to make soup
Tuttis Yogurt popular in South Africa, served very cold
Tzatziki Greece,Turkey A Southeastern European dish of seasoned, strained
tarator in Balkan cuisine
.

U

Name Image Origin Description
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.

V

Name Image Origin Description
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 yogurt.[38]
Varenets Russia A
fermented milk product that is popular in Russia and Ukraine. Símilar to Ryazhenka, it is made by adding sour cream to baked milk.[39]
Viili A yogurt-like
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).

W

Name Image Origin Description
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
mixer, whisk, or fork until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla, and is often called Chantilly cream or crème Chantilly (pronounced [kʁɛm ʃɑ̃tiji]
).

Y

Name Image Origin Description
Yak butter A staple food school 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.[40]
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
Lactobacillus casei
Shirota.
Yayık ayranı Turkey A salted and diluted buttermilk preparation from Turkey. Traditionally prepared in barrel churns or skin bags, it contains churned soured yogurt, water and salt. Despite the similar name, it is distinct from ayran.[41]
Ymer Denmark a Danish soured milk product which has been known since 1930. It is made by fermenting whole milk with the bacterial culture Lactococcus lactis.
Yogurt A fermented milk product produced by
fermentation of milk
. The bacteria used to make yogurt are known as "yogurt cultures".

Z

Name Image Origin Description
Žinčica Slovakia A drink made of
sheep milk whey similar to kefir.[42] It is a by-product in the process of making bryndza cheese.[42]

Unsorted

See also

Categories

References

  1. ^ Heyhoe, Kate. The ABC's of Larousse Gastronomique : ayran Archived 2002-01-23 at the Wayback Machine
  2. ^
    • For popularity in the Balkans, see Leslie Strnadel, Patrick Erdley (2012). Bulgaria (Other Places Travel Guide). Other Places Publishing. p. 58.
      ISBN 9780982261996
      .
    • For presence in the North Caucasus, see Smith, Sebastian (2006). Allah's Mountains: The Battle for Chechnya. Tauris Parke Paperbacks. p. 25.
      ISBN 9781850439790
      .
  3. ^ a b "BLANDA" Svenska Akademiens ordbok. 2020-07-17.
  4. ^ "Mat och malted." Västerbotten 1971(4), p.237.
  5. ^ "Curd and Treacle". Lanka Newspapers. October 18, 2008. Archived from the original on 5 September 2013. Retrieved 14 August 2013.
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  7. ISBN 0549725563
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  13. ^ BBC Devon: article on clotted, or clouted, cream
  14. ^ Oxford English Dictionary
  15. ^ "Merriam-Webster Online Dictionary". Retrieved 14 Aug 2011.
  16. ^ "Cream Cheese". Bon Appetit.
  17. ISBN 978-0-8247-4780-0
    ., p. 181f
  18. ^ "チーズの歴史 日本乳業協会 (History of Cheese, by Japan Dairy Industry Association)". 日本乳業協会. Japan Dairy Industry Association. Archived from the original on 24 May 2011. Retrieved 19 August 2012.
  19. ^ Islamic Republic of Iran (26–29 January 2009). Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8) (PDF). Tunis, Tunisia: United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East. Archived from the original (PDF) on 2017-05-18. Retrieved 26 June 2011.
  20. ^ 21 U.S.C. § 61(c)
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  23. ^ Frazier, Ian (18 April 2005). "Invaders: Destroying Baghdad". The New Yorker. CondeNet. Retrieved 2008-04-03.
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  25. ^ "Commission Implementing Decision of 24 October 2018 on the publication in the Official Journal of the European Union of the application for registration of a name referred to in Article 49 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council — 'Schaf-Heumilch'/'Sheep's Haymilk'/'Latte fieno di pecora'/'Lait de foin de brebis'/'Leche de heno de oveja' (TSG)". European Union. Retrieved 16 August 2021.
  26. ^ "Commission Implementing Decision of 24 October 2018 on the publication in the Official Journal of the European Union of the application for registration of a name referred to in Article 49 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council — 'Ziegen-Heumilch'/'Goat's Haymilk'/'Latte fieno di capra'/'Lait de foin de chèvre'/'Leche de heno de cabra' (TSG)". European Union. Retrieved 16 August 2021.
  27. ISBN 978-0-312-14343-5, ... Kulfi is the traditional Indian ice cream
    and has a strongly characteristic cooked-milk flavour and dense icy texture. ... The basis of making kulfi is to reduce a large volume of milk down to a very small concentrated amount ...
  28. ISBN 978-1-74196-033-4
    , ... This simple, elegant ice cream is made by boiling milk until it reduces and condenses, then flavouring it with ingredients such as cardamom and pistachio nuts or almonds. Kulfi is traditionally set in cone-shaped ...
  29. ISBN 0-520-24638-1
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  30. ISBN 9780813823041
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  31. ISBN 9780761444756
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  41. ISBN 978-1-4200-8208-1
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  42. ^
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External links
Retrieved from "https://en.wikipedia.org/w/index.php?title=List_of_dairy_products&oldid=1217610535"