dairy product

Types:

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milk

a white nutritious liquid secreted by mammals and used as food by human beings

cream

the part of milk containing the butterfat

half-and-half

half milk and half light cream; contains 10% to 18% butterfat

butter

an edible emulsion of fat globules made by churning milk or cream; for cooking and table use

yoghourt, yoghurt, yogurt

a custard-like food made from curdled milk

whey

watery part of milk produced when raw milk sours and coagulates

curd

coagulated milk; used to make cheese

clabber

raw milk that has soured and thickened

cheese

a solid food prepared from the pressed curd of milk

frozen yogurt

a soft frozen dessert of sweetened flavored yogurt

sour milk

milk that has turned sour

pasteurized milk

milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation

cows' milk

milk obtained from dairy cows

yak's milk

the milk of a yak

goats' milk

the milk of a goat

acidophilus milk

milk fermented by bacteria; used to treat gastrointestinal disorders

raw milk

unpasteurized milk

scalded milk

milk heated almost to boiling

homogenized milk

milk with the fat particles broken up and dispersed uniformly so the cream will not rise

certified milk

milk from dairies regulated by an authorized medical milk commission

dried milk, dry milk, milk powder, powdered milk

dehydrated milk

evaporated milk

milk concentrated by evaporation

condensed milk

sweetened evaporated milk

skim milk, skimmed milk

milk from which the cream has been skimmed

semi-skimmed milk

milk from which some of the cream has been removed

whole milk

milk from which no constituent (such as fat) has been removed

low-fat milk

milk from which some of the cream has been removed

buttermilk

residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture

Devonshire cream, clotted cream

thick cream made from scalded milk

double creme, heavy whipping cream

cream with a fat content of 48% or more

heavy cream

contains more than 36% butterfat

coffee cream, light cream, single cream

cream that has at least 18% butterfat

sour cream, soured cream

artificially soured light cream

light whipping cream, whipping cream

cream that has enough butterfat (30% to 36%) to be whipped

stick

a rectangular quarter pound block of butter or margarine

clarified butter, drawn butter

butter made clear by heating and removing the sediment of milk solids

beurre noisette, brown butter

clarified butter browned slowly and seasoned with vinegar or lemon juice and capers

Meuniere butter, lemon butter

clarified butter browned slowly and seasoned with lemon juice and parsley

blueberry yogurt

yogurt with sweetened blueberries or blueberry jam

cream cheese

soft unripened cheese made of sweet milk and cream

triple cream, triple creme

fresh soft French cheese containing at least 72% fat

cottage cheese, farm cheese, farmer's cheese, pot cheese

mild white cheese made from curds of soured skim milk

process cheese, processed cheese

made by blending several lots of cheese

bleu, blue cheese

cheese containing a blue mold

Brie

soft creamy white cheese; milder than Camembert

brick cheese

semisoft sweet American cheese from whole milk in a brick form

Camembert

rich soft creamy French cheese

American cheese, Armerican cheddar, cheddar, cheddar cheese

hard smooth-textured cheese; originally made in Cheddar in southwestern England

Cheshire cheese

a mild yellow English cheese with a crumbly texture

double Gloucester

a smooth firm mild orange-red cheese

Edam

mild yellow Dutch cheese made in balls encased in a red covering

chevre, goat cheese

made from goats' milk

Gouda, Gouda cheese

mild cream-colored Dutch cheese shaped in balls

grated cheese

hard or semihard cheese grated

hand cheese

any cheese originally molded by hand

Liederkranz

a soft cheese with a strong odor and flavor

Limburger

a soft white cheese with a very strong pungent odor and flavor

mozzarella

mild white Italian cheese

Muenster

semisoft pale-yellow cheese

Parmesan

hard dry sharp-flavored Italian cheese; often grated

quark, quark cheese

fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet

ricotta

soft Italian cheese like cottage cheese

string cheese

cheese formed in long strings twisted together

Swiss cheese

hard pale yellow cheese with many holes from Switzerland

Velveeta

trademark: soft processed American cheese

yak butter

butter made from yaks' milk

chocolate milk

milk flavored with chocolate syrup

Type of:

food product, foodstuff

a substance that can be used or prepared for use as food