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- Dairy products. Back row left to right: smetana, kefir, cottage cheese, ricotta, mozzarella. Front row left to right: quark, cheese, butter, yogurt, milk. (en)
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- * Casein, milk proteins
* Caseinates, sodium or calcium salts of casein
* Milk protein concentrates and isolates
* Whey protein concentrates and isolates, reduced lactose whey
* Hydrolysates, milk treated with proteolytic enzymes to alter functionality
*Mineral concentrates, byproduct of demineralizing whey (en)
- *Acidophiline
*Matzoon
*Skyr
*Strained yogurt
*Qatyq
*Ryazhenka
*Varenets
*Ayran
*Doogh
*Lassi, Indian subcontinent
*Leben (en)
- * Soured milk obtained by fermentation with mesophilic bacteria, mainly Lactococcus lactis and other bacterial cultures and yeasts
* Soured cream and crème fraîche
* Cultured buttermilk resembling buttermilk, but uses different yeast and bacterial cultures
* Clabber, milk naturally fermented to a yogurt-like state
* Filmjölk
* Ymer
* Viili
* Kefir, fermented milk drink from the Northern Caucasus
* Kumis, fermented mares' milk popular in Central Asia
* Amasi
* Mursik
* Quark (en)
- * Scalded milk
* Condensed milk, milk which has been concentrated by evaporation, with sugar added for reduced process time and longer life in an opened can
* Evaporated milk, milk without added sugar
* Baked milk is milk simmered on low heat for long time which results in mild caramelization. Particularly popular in Eastern Europe.
* Dulce de leche
* Malai
* Powdered milk , produced by removing the water from milk
* Khoa, milk which has been completely concentrated by evaporation, used in Indian cuisine
* Infant formula, dried milk powder with specific additives for feeding human infants
* High milk-fat and nutritional products
* Whey, the liquid drained from curds and used for further processing or as a livestock feed
* Buttermilk, the liquid left over after producing butter from cream, often dried as livestock feed
* Milk skin (en)
- * Rennet-coagulated cheeses
** Blue cheese
** Brined cheese
** Washed-rind cheese
* Acid-set or sour milk cheeses
**Fresh cheeses and curds, the soft, curdled part of milk used to make cheese
**Chhena and paneer
**Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese
*Whey cheese is a dairy product made from whey and thus technically not cheese.
** Heat and acid coagulation
***Ricotta, acidified whey cheese
***Manouri, anthotyros, mizithra from Greece.
** Brown cheese made of boiled-down whey (en)
- Cream and fermented cream
* Single cream, double cream and whipped cream
*Clotted cream, thick, spoonable cream made by heating milk
*Kaymak
*Sour cream
**Smetana, Central and Eastern European variety of sour cream
*Crème fraîche, slightly fermented cream (en)
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