Dairy product

A food made from the milk of mammals, including fresh milk, cheese, yogurt, butter, and cream. Dairy products differ in how milk is processed, fermented, and separated.

Milk: A nutrient-rich liquid produced by mammary glands to feed young mammals. It is the raw material from which most dairy products are made.
Cheese: A food made by coagulating milk proteins and separating curds from liquid whey. It concentrates milk solids through curd formation and whey removal.
Ghee: Clarified butter made by heating butter to remove water and milk solids. It is a shelf-stable cooking fat derived from butter.
Plant milk: A beverage made from plants and used as an alternative to animal milk. It resembles milk in use but is not made from mammalian milk.
Lactose: A sugar found in milk, composed of glucose and galactose. Its fermentation changes milk’s acidity and flavor in yogurt and cheese.
Yogurt: A fermented milk food thickened and acidified by bacterial cultures. Its cultures turn lactose into lactic acid, setting the milk proteins.
Condensed milk: Milk concentrated by removing water, often with sugar added. Its reduced water content makes it useful in sweets and preserved foods.
Vegan cheese: A cheese-style food made without animal milk or other animal ingredients. It imitates cheese while lacking the milk proteins that define conventional cheese.
Casein: A family of milk proteins that forms particles called micelles. Its coagulation gives many cheeses their solid structure.
Butter: A concentrated dairy fat made by churning cream until fat globules form a continuous mass. Churning breaks the cream emulsion and gathers its fat.

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