- 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
- 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 Mold s
- --- Curd s, 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
- Gelato , slowly frozen milk and water
Many people avoid dairy products for health reasons. They argue that cow’s milk is specifically designed for calves, not humans.
Vegan s and some Vegetarian s avoid dairy products due a variety of Ethic al, Physiological , Environment al, Political , and Religious concerns.
"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, Egg s 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.
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