dairyproduct

A dairy product is any edible product that is derived from milk produced by mammals, most commonly cows, but also goats, sheep, buffalo, and camels. Dairy products come in a wide range of textures, flavors, and uses and are a major component of diets in many countries.

Dairy processing typically begins with milk collection from dairy animals, often followed by pasteurization to kill pathogenic bacteria, and homogenization to break down fat globules. Further processing, such as fermentation, curdling, aging, or churning, creates a variety of products including yogurt, cheese, butter, and cream.

Fresh dairy products include milk, cream, and yogurt. Cultured and fermented products include yogurt, kefir, sour cream, and cheese. Butter and ghee are dairy fats produced by churning milk fat. Whey products are derived from the liquid byproduct of cheese making and can be dried into whey powders.

Dairy products are sources of protein, calcium, phosphorus, potassium, vitamin B12, and other nutrients. They can also contain saturated fat and lactose; some individuals have lactose intolerance or milk allergies. Many products are fortified with vitamins A and D.

Food safety rules govern dairy processing, labeling, and quality control. Standards vary by country but commonly address pasteurization, adulteration, and product naming. The dairy sector is global, with local traditions influencing production and types of products, while plant-based alternatives have expanded in many markets.