Piimatoodetes

Piimatoodetes is a broad term for edible products produced from milk, primarily from cows but also from goats, sheep and other mammals. They form a core part of the dairy industry and nutrition in many regions and include both fresh and processed products.

Common types of piimatoodetes include fresh dairy products such as milk, cream, yogurt and kefir; processed dairy foods such as butter and various cheeses; and, in some classifications, condensed, evaporated or powdered milk. Fermented dairy products, made with specific cultures, are also widely consumed.

Production starts with milking, milk collection and quality control, followed by processing steps such as pasteurization and homogenization. Yogurt, kefir and other fermented products are produced by introducing cultures. Cheese is made by curdling milk with rennet or acids, then aging or drying. Butter is produced by churning cream to separate fat from liquid. Shelf-stable forms include evaporated and powdered milks.

Nutritionally, dairy products are important sources of high‑quality protein, calcium, phosphorus and certain vitamins. They vary in fat content and can contain lactose; some products are fortified with vitamin D. Labeling and composition are regulated in many jurisdictions, with standards governing ingredients, allowable additives and allergen disclosures.

The piimatoodete sector supports farming and rural economies and encompasses production, processing, packaging and distribution. It is subject to food safety, animal welfare and environmental regulations in most countries.