meieriprodukter

Meieriprodukter is the Norwegian term for dairy products, foods derived from milk produced by dairy animals such as cows, goats, and sheep. The category includes both unprocessed liquids and a wide range of processed foods, and is a staple in many diets around the world. The term is commonly used in Nordic and other European contexts to distinguish dairy products from plant-based alternatives.

Most meieriprodukter are produced by standard dairy processing, beginning with milking, collection, and pasteurization to reduce microbial risk. Milk may be separated into cream and skim milk and standardized for fat content. Fermented dairy products such as yogurt and kefir result from bacterial cultures, while sour cream and crème fraîche rely on acidification. Cheese is made by coagulating milk protein with rennet or acids, followed by aging. Butter is produced by churning cream. There are also lactose-free and fortified variants that address lactose intolerance or vitamin D and calcium needs.

Nutritionally, dairy products are important sources of calcium, high-quality protein, and fats in varying proportions. They may contribute to energy intake and can be part of balanced diets, though some variants are high in saturated fat. Lactose content varies, and some individuals have lactose intolerance or dairy protein allergies.

Regulatory frameworks in many countries oversee safety, labeling, allergens, and shelf life for meieriprodukter. Production and consumption also intersect with sustainability concerns, animal welfare, and rural economies.