Mjólkurafurðir

Mjólkurafurðir refers to products derived from milk. These are a significant category of food worldwide, providing essential nutrients. The most common source of milk for dairy products is cows, but milk from sheep, goats, and other mammals is also used.

The processing of milk into various products begins with pasteurization, a heat treatment that kills harmful bacteria. This is often followed by homogenization, a process that breaks down fat globules to create a smooth, consistent texture.

The most well-known mjólkurafurðir include butter, cheese, yogurt, and cream. Butter is made by churning milk or cream to separate the butterfat from the buttermilk. Cheese is produced by coagulating milk protein, usually with rennet or an acid, and then processing the resulting curd. Yogurt is created by the bacterial fermentation of milk, typically using specific strains of Lactobacillus and Streptococcus. Cream is the high-fat layer skimmed from the top of milk. Other products include milk powder, ice cream, and various fermented milk drinks.

These products are consumed globally for their taste, nutritional value, and versatility in cooking and baking. They are a source of protein, calcium, vitamin D, and other vital nutrients.