Dairy products: what they are and characteristics
he nutritional composition of dairy products varies greatly depending on the product. And it can be a real hassle to distinguish them and choose the best one for you when you find yourself in the supermarket facing cameras full of similar foods. Therefore, we clarify the characteristics of the most common dairy foods that are made available to you in different markets:
This category includes all products that look like milk but have some added ingredient (such as omega 3 fatty acids or fiber ). They are not considered milk because they do not fit the legal definition.
Another well-known product but which can nevertheless confuse us. Only milk products fermented with two microorganisms are considered yogurt : Streptococcus thermophilus and Lactobacillus bulgaricus . All products fermented with other bacteria such as Bifidubacterium (the famous bifidus) fall into the category of fermented milks. Also included in the category of yogurt are those “pasteurized after fermentation” in which the microorganisms are no longer present and do not need cold to be preserved.
Those that come from the fermentation of milk with microorganisms other than those of yogurt. These are all products with Lactobacillus casei or Bifidibacterium spp .
They are custards, creams, rice pudding, flans, cups and mousses… that do not come from fermentation and contain milk in variable proportions, as well as other ingredients such as sugar, cream, chocolate , gelatin, aromas…
It is obtained by adding rennet so that the milk proteins precipitate and acquire the typical texture. It is not a fermented product.
It is a fresh or matured product that is obtained by adding rennet or another coagulant. Depending on the microorganisms used for acidification and the maturation time, different varieties of cheese will be obtained (with different nutritional values).
It is an emulsion (mixture) of water in fat coming exclusively from milk. It contains between 80% and 90% fat and a maximum of 16% water.