Latticini

Latticini, or dairy products, are foods derived from animal milk. The term covers a wide range of items produced from milk, most commonly cow’s milk but also from goats, sheep, buffalo or blends. In everyday use it refers to the dairy products aisle in groceries and the broader sector of dairy farming and processing.

Production and processing: Milk is collected from dairy animals and subjected to processes such as pasteurization, homogenization and fermentation, as appropriate. Butter is produced by churning cream; yogurt and other cultured dairy products are created by bacterial fermentation; cheese is made by coagulating milk proteins and aging or curing the resulting curds. Fresh cheeses are eaten soon after production, while aged cheeses develop flavor and texture through maturation.

Common categories include milk (whole, skim or fortified), cream, butter, yogurt and fermented products, and a wide range of cheeses—from soft fresh varieties to hard cheeses. There are also specialized products such as ricotta, mascarpone, kefir, and lactose-free or reduced-fat options.

A note on nutrition: Latticini are important sources of calcium, protein, and fat, with values varying by product. For people with lactose intolerance or dairy allergies, alternatives such as plant-based milks and cheeses are available, though they differ nutritionally and in culinary use.

Regulation and labeling: Dairy products are subject to safety and labeling rules in many countries. In Europe and elsewhere, regional designations and quality labels (for example, protective designations for certain cheeses) may apply, reflecting origin, production methods, or ingredients.