Dairy products

thumb|A glass of cow milk thumb|Cows in a Rotolactor|rotary milking parlor Milk is a usually white liquid food (but can be shades of yellow, cream, pink, or even brown) produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum,

thumb| upright=1.2 |A platter with cheese and Garnish (cooking)|garnishes thumb| upright=1.2 |Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, [[Clara Peeters, ]]

thumb|Solid and melted butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.

thumb|A bottle of unhomogenised milk, with the cream clearly visible, resting on top of the milk Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. The butterfat, which is less dense, rises to the top and is skimmed off; that is gravity cream. The industrial production of cream instead uses centrifugal separators to make separator cream. Cream is often sold in grades defined by their butterfat content. It contains high levels of saturated fat.

food produced from or containing the milk of mammals

200px|thumb|A glass of soured milk whey Whey, also known as milk serum, is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct of the making of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct of the making of acidic dairy products such as strained yogurt.

dairy product

Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce () to the thick pastry cream ('''''') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.

thumb|Testing of the setting of cheese curd during the manufacture of cheddar cheese thumb|Heating and stirring the curd in the traditional process to make French Beaufort cheese, an [[Alpine cheese]]

manufactured food designed and marketed for feeding of infants

thick cream made by indirectly heating full-cream cow's milk

''''' () is a common Norwegian name for ' (; ; ; ; /), a family of soft cheese-related foods made with whey, milk, and/or cream. The characteristic brown color and sweet taste result from milk sugars being caramelized after boiling. The term is often used to refer to ' or ' ('Gudbrandsdal cheese'), which are the most popular varieties.

type of sweet dairy product made from glazed or unglazed curd cheese with or without filling

Vla () is a Dutch dairy product made from fresh milk.

chemical compound

Gamalost (Nynorsk; gammelost or gammalost in Bokmål) is a traditional Norwegian cheese.

Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.

Cuajada (milk curd) is a dairy product traditionally made from sheep's milk, but now it is more often made industrially from cow's milk. It is popular in the northern regions of Spain (Asturias, Cantabria, Basque Country, Navarre, Aragon, Castile and Leon, and La Rioja). In Latin America it is popular in Colombia, Venezuela, and in the Central American countries of El Salvador, Honduras, Nicaragua, and in the northern region of Costa Rica.

thumb|upright=1.4|White galalith Royal Australian Air Force|RAAF pre-1953 [[buttons. (Top left button shows crazing resulting from button having been heated during washing.)]] thumb|300px|Chemical reaction of two proteins (top) with formaldehyde (H2CO) – schematic presentation. thumb|upright=1.4|Comb made from Galalith resembling ivory Galalith (Erinoid in the United Kingdom) is a synthetic plastic material manufactured by the interaction of casein and formaldehyde. The commercial name is derived from the Ancient Greek words (, "milk") and (, "stone"). It is odourless, hard, resists humidity t

thumb|right|350px|Casomorphin#Bovine β-casomorphin 7|Bovine β-casomorphin 7, a casomorphin, has seven amino acids in its [[peptide sequence.]] Casomorphin is an opioid peptide (protein fragment) derived from the digestion of the milk protein casein.

Sárgatúró (in literal translation: "yellow curd cheese") is a Hungarian Easter delicacy, prepared mostly in Eastern Catholic regions, notably in Szabolcs-Szatmár-Bereg County and in the Hajdúság.

brand of milk and trademark of the a2 Milk Company

Wikimedia list article

thumb|The Holyoke Caudle Cup, silver c. 1690, by John Coney (silversmith)|John Coney, [[Fogg Art Museum]]

Cantonese dessert

dairy product from Japan

Qishta (, ), also known as kishta, kashta, ghishta, ashta or eshta, is a dairy coagulated milk product prepared from heated fresh milk used in different dishes and consumed as a dessert. It is found in Southern Mediterranean cuisines, including Levantine and Egyptian cuisines. It is sometimes scented with orange flower water. Qishta may be served with fruit, used to fill crêpes and pastries, or served with pistachios and sweet syrups. Qishta is "highly perishable" and, if improperly prepared or stored, may be a source of foodborne illness such as Listeria. It is similar to other heat-prepared

Mascot of Indian brand Amul