Types of dairy product

• Milk after optional homogenization, pasteurization, in several grades after standardization of the fat level, and possible addition of the bacteria Streptococcus lactis and Leuconostoc citrovorum
  • Crème fraîche, slightly fermented cream
    • Clotted cream, thick, spoonable cream made by heating milk
    • Single cream, double cream and whipping cream
    • Smetana, Central and Eastern European variety of sour cream
  • Cultured milk resembling buttermilk, but uses different yeast and bacterial cultures
  • Kefir, fermented milk drink from the Northern Caucasus
  • Kumis/Airag, slightly fermented mares' milk popular in Central Asia
  • Powdered milk (or milk powder), produced by removing the water from (usually skim) milk
    • Whole milk products
    • Buttermilk products
    • Skim milk
    • Whey products
    • High milk-fat and nutritional products (for infant formulas)
    • Cultured and confectionery products
  • Condensed milk, milk which has been concentrated by evaporation, with sugar added for reduced process time and longer life in an opened can
  • Khoa, milk which has been completely concentrated by evaporation, used in Indian cuisine including gulab jamun, peda, etc.)
  • Evaporated milk, (less concentrated than condensed) milk without added sugar
  • Ricotta, acidified whey, reduced in volume
  • 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 feed
  • Ghee, clarified butter, by gentle heating of butter and removal of the solid matter
  • Smen, a fermented, clarified butter used in Moroccan cooking
  • Anhydrous milkfat (clarified butter)
• 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
  • Paneer
  • Whey, the liquid drained from curds and used for further processing or as a livestock feed
  • Cottage cheese
  • Quark
  • Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese
  • Fromage frais
• 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
• Yogurt, milk fermented by Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus
  • Ayran
  • Lassi, Indian subcontinent
  • Leben
• Clabber, milk naturally fermented to a yogurt-like state
• Gelato, slowly frozen milk and water, lesser fat than ice cream
• Ice cream, slowly frozen cream, milk, flavors and emulsifying additives (dairy ice cream)
  • Ice milk, low-fat version of ice cream
  • Frozen custard
  • Frozen yogurt, yogurt with emulsifiers
• Other
  • Viili
  • Kajmak
  • Filmjölk
  • Piimä
  • Vla
  • Dulce de leche
  • Skyr
  • Junket, milk solidified with rennet