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Encyclopedia > 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. Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ... A glass of cows milk. ... A dairy farm near Oxford, New York in the United States. ... cow and ox, see Cow (disambiguation) and Ox (disambiguation). ... Subclasses & Infraclasses Subclass †Allotheria* Subclass Prototheria Subclass Theria Infraclass †Trituberculata Infraclass Metatheria Infraclass Eutheria Mammals (class Mammalia) are warm-blooded, vertebrate animals characterized by the production of milk in female mammary glands and the presence of hair, three middle ear bones used in hearing, and a neocortex region in the... There are very few or no other articles that link to this one. ... “Lamb” redirects here. ... For the controversy at the University of Pennsylvania, see Water buffalo incident. ... Binomial name Bos grunniens Linnaeus, 1766 Subspecies Bos grunniens grunniens Bos grunniens mutus The yak (Bos grunniens) is a long-haired humped domestic bovine found in Tibet and throughout the Himalayan region of south central Asia, as well as in Mongolia. ... Binomial name Equus caballus Linnaeus, 1758 The horse (Equus caballus, sometimes seen as a subspecies of the Wild Horse, Equus ferus caballus) is a large odd-toed ungulate mammal, one of ten modern species of the genus Equus. ... A European is primarily a person who was born into one of the countries within the continent of Europe. ... A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ... Indian cuisine is distinguished by its sophisticated use of spices and herbs. ... East Asia is a subregion of Asia. ...

Dairy farm
Dairy farm


Download high resolution version (640x919, 139 KB)Dairy farm from http://www. ... Download high resolution version (640x919, 139 KB)Dairy farm from http://www. ...

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
    • 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
  • 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
  • Gelato, slowly frozen milk and water

A glass of cows milk. ... Homogenization is a term used both in agricultural science and in cell biology. ... Pasteurization (or pasteurisation) is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. ... Cans of cream. ... Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. ... It has been suggested that this article or section be merged with Fermentation (biochemistry). ... Containers of crème fraîche Crème fraîche [IPA: krÉ›m frɛʃ] (French for fresh cream) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. ... 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. ... Clotted cream on scones with jam, also called Cream Tea. ... Buttermilk is the liquid left over after producing butter from full-cream milk by the churning process. ... Photo of powdered milk Powdered milk is a powder made from dried milk solids. ... A glass of milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ... This article does not cite any references or sources. ... Evaporated milk is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. ... The factual accuracy of part of this article is disputed. ... Indian cuisine is distinguished by its sophisticated use of spices and herbs. ... It has been suggested that this article or section be merged with khoya. ... An infant being fed by bottle. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... Percentages are relative to US RDI values for adults. ... Sheep are commonly bred as livestock. ... Ghee in a jar Wikibooks Cookbook has an article on Ghee Ghee (Hindi घी from Sanskrit ghá¹›ta घृत sprinkled ) is a type of clarified butter important in Indian cuisine. ... As a general term, a substance is said to be anhydrous if it contains no water. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... It has been suggested that Toxic mold be merged into this article or section. ... Curd is a dairy product 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 (called whey). ... A tub of cottage cheese Cottage cheese comes from chickens and is a cheese curd product with a mild flavor. ... Polish twaróg Quark is a type of fresh cheese of Central European origin. ... Country of origin United States Region, town Chester, New York Source of milk Cow Pasteurised Texture Soft Aging time none Certification Cream cheese is a soft, mild-tasting, white cheese that contains at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a pH... Fromage frais (also known as fromage blanc) is a dairy product, originating from France. ... Casein is the most predominant phosphoprotein found in milk and cheese. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Percentages are relative to US recommendations for adults. ... A mineral is a naturally occurring substance formed through geological processes that has a characteristic chemical composition, a highly ordered atomic structure and specific physical properties. ... Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ... Streptococcus is a genus of spherical shaped Gram-positive bacteria, belonging to the phylum Firmicutes[1] and the lactic acid bacteria group. ... Species L. acidophilus L. brevis L. delbrueckii subsp. ... Ayran Ayran or tan (IPA: ) (Turkish: ayran; Kazakh Айран ; Bulgarian: айрян or sometimes мътеница / бърканица (literally dreggy or oily liquid); Macedonian: матеница, аjÑ€aн; Greek: Αϊράνι; Armenian: Ô¹Õ¡Õ¶; Assyrian: Döweh; Albanian: Dhallë) is a drink made of yoghurt and water, popular in Turkey, Armenia, Bulgaria, and other parts of the Balkans, the Middle East, and Central... A cool glass of Lassi Lassi is a traditional South Asian beverage, originally from Punjab, India, made by blending yogurt with water, salt, and spices until frothy. ... Italian Gelato, with two tower shaped biscuits. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Ice milk is a frozen dessert with less than 10% milk fat and the same sweetener content as ice cream. ... Chocolate frozen custard Frozen custard is a type of cold dessert similar to ice cream, made with eggs in addition to cream and sugar. ... french fry frozen yogurt Frozen yogurt (also frozen yoghurt, Froyo[1] or frogurt) is a frozen dessert made from or containing yogurt or dairy analogues. ... In the West, Kumis has been touted for its health benefits, as in this 1877 book also naming it Milk Champagne. Kumis (also spelled kumiss, koumiss, kymys; called airag in Mongolian cuisine) is a fermented milk drink traditionally made from the milk of horses. ... Kumis (called airag by the Mongolians), is a traditional drink of the people of Central Asia. ... Map of Central Asia showing three sets of possible boundaries for the region Central Asia located as a region of the world Central Asia is a vast landlocked region of Asia. ... Soured milk is prepared from whole milk via fermentation by Lactobacillus bacteria. ... Kajmak (Kaymak in Turkish) is a creamy dairy product traditional in Southeast Europe, esp. ... Grains of kefir For the Islamic term, see Kaffir. ... Fil is the common Swedish word for several kinds of fermented soured milk very common for breakfast or lunch in the Nordic Countries. ... VLA can be used, as an acronym, for Very Large Array - a telescope configuration in astronomy. ... This article or section does not cite any references or sources. ...


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. Hens kept in cramped conditions — the avoidance of animal suffering is the primary motivation of people who become vegans A vegan is a person who avoids the ingestion or use of animal products. ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... Ethics is a general term for what is often described as the science (study) of morality. In philosophy, ethical behavior is that which is good or right. ... Physiology (in Greek physis = nature and logos = word) is the study of the mechanical, physical, and biochemical functions of living organisms. ... This article does not cite any references or sources. ... The Politics series Politics Portal This box:      Politics is the process by which groups of people make decisions. ... Various Religious symbols, including (first row) Christian, Jewish, Hindu, Bahai, (second row) Islamic, tribal, Taoist, Shinto (third row) Buddhist, Sikh, Hindu, Jain, (fourth row) Ayyavazhi, Triple Goddess, Maltese cross, pre-Christian Slavonic Religion is the adherence to codified beliefs and rituals that generally involve a faith in a spiritual...

Eggs as dairy?

"Eggs & dairy" is a common category. Some 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. An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... The Open Directory Project (ODP), also known as dmoz (from , its original domain name), is a multilingual open content directory of World Wide Web links owned by Netscape that is constructed and maintained by a community of volunteer editors. ...

External links

Wikibooks Cookbook has an article on
Dairy product

  Results from FactBites:
Dairy product - Wikipedia, the free encyclopedia (625 words)
Most dairy products were developed in Europe, the Middle East and Africa; the people of these continents have traditionally been the most active in terms of exploiting cattle as a primary food source.
Dairy products were exported to the rest of the world during the 16th and 17th centuries.
Since dairy products are generally defined as foodstuffs produced from milk, rather than foodstuffs produced from a cow, beef is not considered a dairy product.
  More results at FactBites »



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