Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans. Dairy products include food items such as yogurt, cheese, and butter. A facility that produces dairy products is known as a dairy, or dairy factory. Dairy products are consumed worldwide, with the exception of much of East and Southeast Asia and also some parts of central Africa.
Types of dairy product
Milk is produced after optional homogenization or pasteurization, in several grades after standardization of the fat level, and possible addition of the bacteria Streptococcus lactis and Leuconostoc citrovorum. Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt.
- Cream and fermented cream
- Soured milk obtained by fermentation with mesophilic bacteria, mainly Lactococcus lactis and other bacterial cultures and yeasts
- Yogurt, milk fermented by thermophilic bacteria, mainlyStreptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus
- Baked milk, milk simmered on low heat for long time which results in mild caramelization. Particularly popular in Eastern Europe.
- Scalded milk
- Skim milk
- Whole milk products
- Condensed milk, milk which has been concentrated by evaporation, with sugar added for reduced process time and longer life in an opened can
- Evaporated milk, (less concentrated than condensed) milk without added sugar
- Khoa, milk which has been completely concentrated by evaporation, used in Indian cuisine
- Powdered milk (or milk powder), produced by removing the water from (usually skim) milk
- Whey, the liquid drained from curds and used for further processing or as a livestock feed
- Buttermilk, the liquid left over after producing butter from cream, often dried as livestock feed
- Infant formula, dried milk powder with specific additives for feeding human infants
- High milk-fat and nutritional products (for infant formulas)
- Confectionery products
- Milk chocolate
- Butter, mostly milk fat, produced by churning cream
- Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally with bacteria and sometimes also with certain molds
- Fresh cheeses and curds, the soft, curdled part of milk (or skim milk) used to make cheese
- Cottage cheese
- Farmer cheese
- Queso fresco
- Chhena, soft solids from curdled milk, unprocessed, used in Indian cuisine. This is dried and compacted to make paneer
- Junket, milk solidified with rennet
- Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese
- Ricotta, acidified whey cheese
- Casein are
- Caseinates, sodium or calcium salts of casein
- Milk protein concentrates and isolates
- Whey protein concentrates and isolates, reduced lactose whey
- Hydrolysates, milk treated with proteolytic enzymes to alter functionality
- Mineral concentrates, byproduct of demineralizing whey
- Ice cream, slowly frozen cream, milk, flavors and emulsifying additives (dairy ice cream)
Excessive consumption of dairy products can contribute significant amounts of cholesterol and saturated fat to the diet, which can increase the risk of heart disease, and cause other serious health problems.
Consumption of dairy products does not cause mucus production, and will not make cold or asthma symptoms worse. This widely held belief stems from some people mistaking the thin coat of residue left behind after consuming milk or ice cream for mucus.
Consumption patterns worldwide
Rates of dairy consumption vary widely worldwide. High-consumption countries consume more than 150 kg per capita per year. These countries are: Argentina, Armenia, Australia, Costa Rica, most European counties, Israel, Kyrgyzstan, North America and Pakistan. Medium-consumption countries consume 30 to 150 kg per capita per year. These countries are: India, Iran, Japan, Kenya, Mexico, Mongolia, New Zealand, North and Southern Africa, most of the Middle East, and most of Latin America and the Caribbean. Low-consumption countries consume under 30 kg per capita per year. These countries are: Senegal, most of Central Africa, and most of East and Southeast Asia.
Some groups avoid dairy products for non-health related reasons:
- Religious – Some religions restrict or do not allow for the consumption of dairy products. For example, some scholars of Jainism advocate not consuming any dairy products because dairy is perceived to involve violence against cows. Strict Judaism requires that meat and dairy products not be served at the same meal, served or cooked in the same utensils, or stored together, as prescribed in Deuteronomy 14:21.
- Vegans – Veganism is the avoidance of all animal products, including dairy products, most often due to the ethics regarding how dairy products are produced. The ethical reasons for avoiding dairy include how dairy is produced, how the animals are handled, and the environmental effect of dairy production.
- Lactose intolerance - people who experience lactose intolerance usually prefer to avoid milk and other dairy products for health reasons, as they may cause symptoms such as abdominal pain, bloating, diarrhea, gas, and nausea.
- Fermented milk products
- List of dairy products
- List of dairy product companies in the United States
- List of foods
- Plant milk
- "Dictionary : LACTICINIA". www.catholicculture.org.
- "Dairy | Clemson University, South Carolina". www.clemson.edu. Retrieved 2016-11-11.
- "Is Butter a Dairy Product, and Does it Contain Lactose?". Authority Nutrition. 2016-07-01. Retrieved 2016-11-11.
- "Definition of DAIRY". www.merriam-webster.com. Retrieved 2016-10-29.
- Food and Agriculture Organization of the United Nations, "Dairy production and products: Milk and milk products" 
- "Lactose intolerance". Genetics Home Reference. 2016-02-08. Retrieved 2016-02-12.
- "Milk Allergy – Food Allergy Research & Education". www.foodallergy.org. Retrieved 2016-02-12.
- "Saturated Fat". Retrieved 16 June 2016.
- Anderson JJ, Kruszka B, Delaney JA, et al. (October 2016). "Calcium intake from diet and supplements and the risk of coronary artery calcification and its progression among older adults: 10-year follow-up of the Multi-Ethnic Study of Atherosclerosis (MESA)". J Am Heart Assoc. 5 (10): e003815. doi:10.1161/jaha.116.003815. PMC 5121484. PMID 27729333.
- Pinnock, CB; Graham, NM; Mylvaganam, A; Douglas, RM (1990). "Relationship between milk intake and mucus production in adult volunteers challenged with rhinovirus-2". The American Review of Respiratory Disease. 141 (2): 352–56. doi:10.1164/ajrccm/141.2.352. PMID 2154152.
- Michigan Dairy Review "Ten Common Myths about Dairy Foods Zey Ustunol Dept. of Food Science and Human Nutrition https://msu.edu/~mdr/vol15no2/myths.html
- "WHO | 3. Global and regional food consumption patterns and trends". WHO. Retrieved 2019-03-18.
- "Kosher and Halal".
- "Ethical Reasons to Give Up Dairy Products - dummies". dummies. Retrieved 2017-01-21.
- "My year of eating ethically". The Independent. 2010-06-30. Retrieved 2017-01-21.
- Britannica, Enclyclopaedia. "Encyclopædia Britannica".
- Rankin, H. F. (1922) Imbucase: the Story of the B. C. I. C. of the Ministry of Food. Edinburgh: Edinburgh Press (B.C.I.C.=Butter and Cheese Imports Committee)
|Wikibooks Cookbook has a recipe/module on|