dairy product

Definitions of dairy product
  1. noun
    milk and butter and cheese
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    a white nutritious liquid secreted by mammals and used as food by human beings
    the part of milk containing the butterfat
    half milk and half light cream; contains 10% to 18% butterfat
    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
    watery part of milk produced when raw milk sours and coagulates
    coagulated milk; used to make cheese
    raw milk that has soured and thickened
    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
    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
    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
    soft creamy white cheese; milder than Camembert
    brick cheese
    semisoft sweet American cheese from whole milk in a brick form
    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
    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
    a soft cheese with a strong odor and flavor
    a soft white cheese with a very strong pungent odor and flavor
    mild white Italian cheese
    semisoft pale-yellow cheese
    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
    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
    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
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