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- Cultured buttermilk, fermented concentrated (water removed) milk using the same bacteria as sour cream
- Homogenized Milk: milk with the fat particles broken up and dispersed uniformly so the cream will not rise
- Milk powder (or powdered milk), produced by removing the water from milk
- Whole milk products
- Buttermilk products
- Skim milk
- Whey products
- Ice Cream
- High milk-fat & nutritional products (for infant formulas)
- Cultured and confectionery products
- Condensed milk, milk which has been concentrated by evaporation, often with sugar added for longer life in an opened can
- Evaporated milk, (less concentrated than condensed) milk without added sugar
- Infant formula, dried milk powder with specific additives for feeding human infants
- Butter, mostly milk fat, produced by churning cream
- Buttermilk, the liquid left over after producing butter from cream, often dried as livestock food
- Ghee, clarified butter, by gentle heating of butter and removal of the solid matter
- Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally with bacteria and sometimes also with certain molds
- Curds, the soft curdled part of milk (or skim milk) used to make cheese (or casein)
Whey, the liquid drained from curds and used for further processing or as a livestock food
- Yogurt, milk fermented by Streptococcus thermophilus and Lactobacillus bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus
- Cream
- Ice cream, slowly frozen cream and emulsifying additives
- Mala
Titany answered the question on April 25, 2022 at 07:52
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