Most of us are aware of the common dairy products such as yoghurt, cheese and milk. But there are other milk products which are underrated and go unnoticed by the greater world population. Here’s a guide to the various types of dairy products available on the market and all the differences in nutritional content and production methods.
Ayran
When you mix yoghurt, salt and water, the product you get is Ayran. This salty yoghurt drink is from Turkey and if you go to the middle east region, you’ll understand the popularity of this product. Aryan contains an excessive salt content i.e. sodium along with three other macronutrients.
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Butter
Butter is one of the most popular dairy products that almost all of us have consumed. It is a high-fat dairy product and one makes it by churning milk and cream and used as a spread or for frying anything. But the fat content is very high in butter and one can easily over-consume the food so it is better to stick to the recommended serving size.
Buttermilk
Even though butter and milk are two very popular choices of food all over the world, buttermilk is not that famous. But this sour-tasting product is the leftover liquid which looks pale yellow in colour after churning butter. Buttermilk contains large quantities of lactic acid which strengthens the sour taste.
Cheese
Cheese is the most popular dairy product which is loved by more than 60% of the world population. You will find different types of cheese in each country such as Cheddar in England, Camembert in France, Feta in Greece, Mozzarella and Parmesan in Italy and so on. When fermenting milk, you get cheese which has different textures, sizes and shapes.
Clotted Cream
Clotted cream originated in England and it is a very popular accompaniment along with scones, tea and many others. When you gently bake fresh heavy cream you get a thick spreadable cream that is delicious clotted cream.
Cottage Cheese
Cottage cheese is a source of high-protein cheese that has a curd base. The flavour of the cottage is mild and it has the texture of tofu and has a sour taste. However, it is rich in protein content and has lower milkfat variants. If you consume 100 grams of cottage cheese, you’ll get 12 grams of protein, 2% milkfat and a good amount of carbs and fat while being low in calories.
Cream
The cream is the butterfat layer which you can find on top of the milk before it goes through the process of homogenization. The fat percentage varies from different types of creams and it can be between 18% to 55%. You get vitamins D and A along with a reasonable source of fat solubles. There is a large amount of saturated fat as well as calories but the negative factor is that it is not very nutrient-rich.
Ghee
This is a traditional Indian Dairy product which we have consumed for centuries. It has a higher fat percentage than butter but the process of making it is very simple. Butter burns easier than ghee because ghee has less protein and sugar.
Kefir
Russia is the origin place of kefir which is a dairy food providing huge excess of beneficial bacteria. Milk mixed with some “grains” needs fermentation to become kefir. Bacterias in kefir help us with improving our gut health and have anti-inflammatory properties. To become kefir, lactic acid breaks down the milk’s lactose. The end product has a resemblance to sour cream.
Quark
Quark is a milk product from German origin and it is a cheese that contains large amounts of protein. In Central Europe and Northern Europe, quark is very popular but outside of the fitness circle, people don’t know much about Quark. Quark contains low quantities of carbohydrates and fat.
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Skyr
In Iceland, Skyr is a dairy product that provides us with many health benefits as it is rich in protein and has a good amount of probiotic bacteria. It looks like yoghurt but tastes more like cheese. Skyr is protein-dense and low-fat. Skim milk mixed with rennet and bacterial starters, left to coagulation becomes skyr.
Uunijuusto
This is a traditional dairy product made in Finland. To make it one needs to mix the colostrum of the cow with salt. Then you’ll get your dessert once you bake it in an oven. Colostrum is when you collect the first milk from a cow that gave birth recently.
Viili
Viili is also another dairy food one needs to ferment to make and it is very popular in Finland as well as in Sweden. This Scandinavian dairy food has a thick consistency and has all the probiotic benefits.
Whey Protein
This has become quite popular in recent years because of its convenience as well as its concentrated source of dietary protein. People who are into gym and fitness, appreciate whey protein for the easy consumption of protein on the go. It provides us with healthy bioavailable amino acids and comes under the relatively healthy category even though it is processed food.
Ymer
Ymer, a popular dairy product in Denmark, increases the protein content of the milk after fermentation. To make it you need to mix whole milk with Lactococcus lactic which is a lactic acid bacterial culture and now leave the mixture for fermentation. The solid protein content increases when you drain ymer’s whey portion.
Zincica
Zincica has a lot of similarities with kefir so many people often coin it as the Slovakian version of kefir. The primary difference between kefir and zincica is the different types of milk. One needs sheep’s milk to make zincica. You also need lactic acid bacterial cultures to ferment the milk.
The Bottom Line
As you can gather from the above information, there are a handful of varieties of dairy products such as liquid milk, fermented milk, cheeses, butter, ghee, evaporated milk, cream, condensed milk and so on. Casein is a primary protein ingredient that producers use in several dairy products such as cheeses, paints, bakery products, glues, etc. The differences each of the products have from each other lie in their nutritional contents.
