List of dairy products

This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the processing of milk is called a dairy or a dairy factory. Dairy farming is a class of agricultural, or an animal husbandry, enterprise, for long-term production of milk, usually from dairy cows, but also from goats, sheep and camels, which may be either processed on-site or transported to a dairy factory for processing and eventual retail sale.

Name	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	Turkish beverage of yogurt mixed with cold water and sometimes salt that may be considered a variant of a drink popular throughout Central Asia, the Middle East, and South-eastern Europe.^[1] Ayran is found in the Balkans as well as Turkey and may be present in the North Caucasus, too.^[2]

Name	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 yogurt, Bulgarian yogurt is produced through the bacterial fermentation of milk, using a live culture of Lactobacillus bulgaricus and Streptococcus thermophilus.
Butter^[6]		Made by churning fresh or 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]

Name	Origin	Description
Camel milk		Camel's milk has supported Bedouin, nomad and pastoral cultures since the domestication of 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 phosphoproteins (αS1, αS2, β, κ). These proteins are commonly found in mammalian milk, making up 80% of the proteins in 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 Turkic (especially Turkmen and Kazakh) beverage of 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 coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, 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 (milk curd) cheese product. Traditionally it is made from ewe's milk, but now it is more often made industrially from cow's milk. It is popular in the north-eastern regions of Spain (Basque Country, Navarre, Castilla y León, La Rioja).
Curd		Curd is 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. 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 sauce to a thick pastry cream used to fill éclairs.

Name	Origin	Description
Dadiah	West Sumatra, Indonesia	A traditional fermented milk of West Sumatra, made by pouring fresh raw unheated buffalo milk into a bamboo tube capped with a banana leaf, and allowing it to 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 ass or donkey. It has been used since Egyptian antiquity for both 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 time to cook.
Doogh		A yogurt-based beverage. Popular in Iran, Afghanistan, Azerbaijan, Armenia, Iraq, Syria and Turkey, it is sometimes carbonated.^[19] Outside of Iran and Afghanistan it is known by different names.

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.

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Lists of dairy products

See also

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References

External links

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Name	Origin	Description
Gelato	Italy	The Italian word for ice cream, derived from the Latin word "gelātus." (meaning frozen). Gelato is made with milk, cream, various sugars, and flavoring such as fresh fruit and nut 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.
Greek 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 Greek yogurt with olive oil. The first variants of Greek yogurt appeared in ancient Greece, known as Oxygala (sour milk), which later evolved into the strained yogurt widely produced today. Variations of strained yogurt can be found throughout the world.

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 (German: Heumilch, Italian: latte fieno) is dairy milk produced from animals that have mainly been fed fresh grass and (dry) hay, rather than fermented fodder. The term hay milk is registered as a Traditional Speciality Guaranteed in the UK and the European Union.^[24]^[25]^[26]

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

Name	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 yogurt. Today it is eaten primarily in Greece with souvlaki and is available at most taverna restaurants and street food parlours. It is also eaten throughout the former Ottoman countries. It is similar to tarator in Balkan cuisine.