Dairy product - Business

Types of dairy products Milk after optional homogenization, pasteurization, in several grades after standardization of the fat level, and possible addition of bacteria Streptococcus lactis and Leuconostoc citrovorum Crme frache, 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 Kefir, fermented milk resembling buttermilk but based on different yeast and bacteria culture Kumis/Airag, slightly fermented mares' milk popular in Central Asia Milk powder (or powdered milk), produced by removing the water from milk Whole milk products Buttermilk products Skim milk Whey products Ice Cream High milk-fat & nutritional products (for infant formulas) Cultured and confectionery products Condensed milk, milk which has been concentrated by evaporation, often with sugar added for longer life in an ope ned 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 Baked milk, a variety of boiled milk that has been particularly popular in Russia 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 Yogurt, milk fermented by Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus Ayran Lassi Clabber (food), milk naturally fermented top yogurt-like state Gelato, slowly frozen milk and water, lesser fat than ice cream Ice cream, slowly frozen cream and emulsifying additives Ice milk Frozen custard Frozen yogurt, yogurt with emulsifiers that is frozen Other Viili Kajmak Filmjlk Piim Vla Dulce de leche Health risks of consuming dairy products Dairy may cause health issues for individuals with lactose intolerance and asthma etc[citation needed]. Dairy products may be contaminated with the fungus Aspergillus fumigatus which can cause asthma and ot her respiratory problems., , . Vegans and some vegetarians avoid dairy products due to a variety of ethical, dietary, environmental, political, and religious concerns. Further information: Dairy allergy See also Human milk banking in North America References ^ Agin, Khosrow. "Seroprevalence of specific immunoglobulin G antibodies against aspergillus fumigatus among chronic persistent asthma". /index.php/ijcid/article/viewArticle/53. Retrieved 11 June 2009. ^ El-Gendy, S. M.; A. A. El-Badawi. "Aspergillus fumigatus as a contaminant in blue-veined cheese production". /GetRecord.aspx?AN=1976-10-P-1990. Retrieved 11 June 2009. ^ krinjar Marija, M. et al.. "Frequency of Aspergillus fumigatus fres.: A toxigenic and allergenic fungal species in milking cows feeds throughout one research year". /Article.aspx?id=0352-49060916101S&AspxAutoDetectCookieSupport=1. Retrieved 11 June 2009. External links Wikibooks Cookbook has a recipe/module on Dairy product International Dairy School Que stions and Answers on dairy products MilkAcademy - Applicable information about milking equipments and dairy farming v d e Cuisine (List of cuisines) Regional Africa Asia Caribbean Europe Latin America Mediterranean Middle East North America Oceania South Asia Historical Ancient Egyptian Ancient Greek Ancient Roman Historical Chinese Historical Indian Medieval Ottoman Styles Fast food Fusion Immigrant Types of Food Confectionery Dairy products Fruit Herbs / Spices Meat Vegetable Carbohydrate Staples Bread Cassava Pasta Potato Quinoa Rice Sweet Potato Yam Types of Dish Curry Dip Pizza Salad Sandwich Sauce Soup Stew Technical Eating utensils Food preparation utensils Techniques Weights and measures See also Kitchen Meal (Breakfast Lunch Dinner) Wikibooks:Cookbook Categories: Dairy productsHidden categories: All articles with unsourced statements | Articles with unsourced statements from June 2009