What are the classifications of dairy products?

Dairy products can be divided into the following categories:

The first category is liquid milk, which mainly includes sterilized milk, sterilized milk, yogurt and so on. The second category is milk powder. Milk powder is a powdered dairy product made by adding a certain amount of protein, fat, vitamins, minerals and other ingredients to fresh milk and removing its moisture. Including whole milk powder, skimmed milk powder, sweetened whole milk powder, flavored milk powder, infant milk powder and other formula milk powder. The third category is condensed milk. Condensed milk is a kind of concentrated milk, which is used to accompany meals, coffee or food ingredients in daily life. The sugar content of condensed milk is about 40%, so it is not suitable for long-term consumption as a milk substitute. The fourth category is cheese. Cheese is the essence of milk. Only 1 1 kg milk can produce 1 kg raw cheese, which is a dairy product with high nutritional value.

The fifth category is cream. Including thin cream for cake, cream for bread, etc. The sixth category is ice milk. Milk is made by mixing cream, perfume, stabilizer, antioxidant, sucrose or a part of vegetable oil and drying. The seventh category is other dairy products. Mainly includes casein, lactose, milk tablets and so on.

Dairy products can also be divided into fresh milk, milk powder, condensed milk, yogurt and cheese according to usual habits.

Raw milk, also known as fresh milk, is raw milk squeezed directly from cattle. Fresh milk preserved at low temperature usually refers to milk that has been pasteurized and homogenized with raw milk, also called pasteurized milk. Pasteurized milk, commonly known as fresh milk, does not add stabilizers, thickeners and emulsifiers.

Condensed milk contains more carbohydrates and ascorbic acid than milk powder, while other ingredients such as protein, fat, minerals and vitamin A are less than milk powder. The disadvantage of condensed milk is that if it is not eaten once after the iron cover is opened, it is easy to deteriorate and infect bacteria. Milk powder is a powder made by removing water from milk, which is suitable for preservation.

Yogurt is a kind of dairy product with fresh milk as raw material, sterilized by Markov, added with beneficial bacteria, fermented, cooled and filled. Yogurt not only retains all the advantages of milk, but also develops its strengths and avoids its weaknesses in some aspects, which is more suitable for human nutrition and health care products.

Cheese is a fermented dairy product, similar in nature to ordinary yogurt, but higher in concentration than yogurt, similar to solid food and richer in nutritional value.