dairy product

• 乳製品

WordNet

1. a chemical substance formed as a result of a chemical reaction; "a product of lime and nitric acid"
2. a consequence of someones efforts or of a particular set of circumstances; "skill is the product of hours of practice"; "his reaction was the product of hunger and fatigue"
3. an artifact that has been created by someone or some process; "they improve their product every year"; "they export most of their agricultural production" (同)production
4. a quantity obtained by multiplication; "the product of 2 and 3 is 6" (同)mathematical product
5. a farm where dairy products are produced (同)dairy farm
6. the business of a dairy (同)dairy farming

PrepTutorEJDIC

1. 『産物』;製品 / (…の)結果,帰結《+『of』+『名』(do『ing』)》 / (数の)積 / (化学の)生成物
2. 〈C〉『酪農場』,バター・チーズ・クリーム製造所 / 〈C〉『乳製品販売店』《形容詞的に》『dairy cattle』{名}《集合的に》乳牛『dairy farm』{名}〈C〉酪農場
3. 酪農業

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/07/18 14:17:27」(JST)

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Milk products and production relationships

A dairy product is food produced from the milk of mammals. Dairy products are usually high energy-yielding food products. A production plant for the processing of milk is called a dairy or a dairy factory. Apart from breastfed infants, the human consumption of dairy products is sourced primarily from the milk of cows, yet goats, sheep, yaks, camels, and other mammals are other sources of dairy products consumed by humans. Dairy products are commonly found in European, Middle Eastern, and Indian cuisine, whereas aside from Mongolian cuisine they are little-known in traditional East Asian cuisine.

Types of dairy products

Dairy farm

A selection of three common dairy products made by a South African dairy company: a box of full cream, long life milk, a bottle of strawberry drinking yogurt, and a carton of passion fruit yogurt

The milk products of the Water buffaloes (super carabaos, Philippine Carabao Center).

• Milk after optional homogenization, pasteurization, in several grades after standardization of the fat level, and possible addition of bacteria Streptococcus lactis and Leuconostoc citrovorum
  • Crème fraîche, slightly fermented cream
    • Clotted cream, thick, spoonable cream made by heating
    • Smetana, Central and Eastern European variety of sour cream
  • Cultured milk resembling buttermilk, but uses different yeast and bacterial cultures
  • Kefir, fermented milk drink from the Northern Caucasus
  • Kumis/Airag, slightly fermented mares' milk popular in Central Asia
  • Powdered milk (or milk powder), produced by removing the water from (usually skim) milk
    • Whole milk products
    • Buttermilk products
    • Skim milk
    • Whey products
    • Ice cream
    • High milk-fat and nutritional products (for infant formulas)
    • Cultured and confectionery products
  • Condensed milk, milk which has been concentrated by evaporation, with sugar added for reduced process time and longer life in an opened can
  • Khoa, milk which has been completely concentrated by evaporation, used in Indian cuisine including gulab jamun, peda, etc.)
  • Evaporated milk, (less concentrated than condensed) milk without added sugar
  • Ricotta, acidified whey, reduced in volume
  • Infant formula, dried milk powder with specific additives for feeding human infants
  • Baked milk, a variety of boiled milk that has been particularly popular in Russia
• Butter, mostly milk fat, produced by churning cream
  • Buttermilk, the liquid left over after producing butter from cream, often dried as livestock feed
  • Ghee, clarified butter, by gentle heating of butter and removal of the solid matter
  • Smen, a fermented, clarified butter used in Moroccan cooking
  • Anhydrous milkfat (clarified butter)
• 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
  • Paneer
  • Whey, the liquid drained from curds and used for further processing or as a livestock feed
  • Cottage cheese
  • Quark
  • Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese
  • Fromage frais
• Casein
  • 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
• Yogurt, milk fermented by Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus
  • Ayran
  • Lassi
  • Leben
• Clabber, milk naturally fermented to a yogurt-like state
• Gelato, slowly frozen milk and water, lesser fat than ice cream
• Ice cream, slowly frozen cream, milk, flavors and emulsifying additives
  • Ice milk, low-fat version of ice cream
  • Frozen custard
  • Frozen yogurt, yogurt with emulsifiers
• Other
  • Viili
  • Kajmak
  • Filmjölk
  • Piimä
  • Vla
  • Dulce de leche
  • Skyr

Concerns

Health

Dairy products can cause health issues for individuals who have lactose intolerance or a milk allergy. Some dairy products such as blue cheese may become contaminated with the fungus Aspergillus fumigatus during ripening, which can trigger asthma and other respiratory problems in susceptible individuals. Dairy products if consumed after the expiry date can cause serious heart problems.

Vegan advocates, such as John A. McDougall, Caldwell Esselstyn, Neal D. Barnard, Dean Ornish, Michael Greger, and T. Colin Campbell, have argued that high animal fat and protein diets, such as the standard American diet, are detrimental to health, and that a low-fat vegan diet may both prevent and reverse degenerative diseases such as coronary artery disease and diabetes.

Avoidance of Dairy Products

Some groups avoid dairy products for non-health related reasons:

• Religious - Some religions restrict or do not allow for the consumption of dairy products. For example, some scholars of Jainism advocate not consuming any dairy products because dairy is perceived to involve violence against cows. Strict Judaism requires that meat and dairy products are not served at the same meal, served or cooked in the same utensils, or stored together as prescribed in Deuteronomy 14:21.

• Ethical - Veganism is the avoidance of all animal products, including dairy products, most often due to the ethics regarding how dairy products are produced. The ethical reasons for avoiding dairy include how dairy is produced, how the animals are handled, and the environmental effect of dairy production.

See also

• Fermented milk products
• Plant milk

References

External links

• Questions and Answers on dairy products

UpToDate Contents

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• 1. ミルクアレルギー：臨床的特徴および診断 milk allergy clinical features and diagnosis
• 2. 大腸癌：疫学、危険因子、および防御因子 colorectal cancer epidemiology risk factors and protective factors
• 3. 食事中の脂肪 dietary fat
• 4. 乳アレルギー：管理 milk allergy management
• 5. 2型糖尿病の危険因子 risk factors for type 2 diabetes mellitus

English Journal

• Prevention of hypertension-induced vascular dementia by Lactobacillus paracasei subsp. paracasei NTU 101-fermented products.

• Cheng MC1, Pan TM1.
• Pharmaceutical biology.Pharm Biol.2017 Dec;55(1):487-496.
• PMID 27937042

• DNA-based approach for species identification of goat-milk products.

• Di Pinto A1, Terio V2, Marchetti P2, Bottaro M2, Mottola A2, Bozzo G2, Bonerba E2, Ceci E2, Tantillo G2.
• Food chemistry.Food Chem.2017 Aug 15;229:93-97. doi: 10.1016/j.foodchem.2017.02.067. Epub 2017 Feb 15.
• PMID 28372257

• Pasture feeding conventional cows removes differences between organic and conventionally produced milk.

• Schwendel BH1, Wester TJ2, Morel PC3, Fong B4, Tavendale MH5, Deadman C6, Shadbolt NM7, Otter DE8.
• Food chemistry.Food Chem.2017 Aug 15;229:805-813. doi: 10.1016/j.foodchem.2017.02.104. Epub 2017 Feb 22.
• PMID 28372247

Japanese Journal

• 乳酸桿菌の増殖におよぼすシステインおよびセリンの阻害作用

• 鈴木 公一,石井 将仁,李 夢秋,川井 泰,増田 哲也,小田 宗宏
• ミルクサイエンス 63(1), 1-7, 2014
•  乳酸桿菌（L. gasseri, L. acidophilus, L. fermentum および L. rhamnosus）の増殖におよぼす各種アミノ酸（glycine を除き，D-型，L-型を含めた38種類，最終添加濃度10 mM）の影響を調べた。培養には MRS 培地を通常使用濃度の40%とし調製して用いた。その結果，増殖を促進するアミノ酸は phenylalanine と tryptop …
• NAID 130003398726

• カンショ焼酎粕ケーキを添加した発酵TMR中の粗飼料の違いが乳用牛の栄養代謝と乳生産に及ぼす影響

• 西村 慶子,中原 高士,大久津 昌治 [他]
• 日本畜産学会報 84(3), 341-348, 2013-08
• NAID 40019792287

• Expression of food-grade phytase in Lactococcus lactis from optimized conditions in milk broth(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)

• Miao Yuzhi,Xu Hui,Fei Baojin [他],Qiao Dairong,Cao Yi
• Journal of bioscience and bioengineering 116(1), 34-38, 2013-07
• … Fermentation was scaled to 5 L under optimized conditions, and product analysis revealed a final OD_<600> … The results of this study may be used in the dairy fermentation industry for the development of functional, healthy yogurts and other fermented dairy foods that provide both active phytase and viable probiotics to the consumer. …
• NAID 110009634742

Related Links

• Dairy productとは - goo Wikipedia (ウィキペディア)

A dairy product or milk product is food produced from the milk of mammals. [1] Dairy products are usually high energy-yielding food products. A production plant for the processing of milk is called a dairy or a dairy factory. Apart from ...

• Dairy Product | Dairy Products & Dairy

WELLINGTON: The New Zealand dairy giant Fonterra conceded it failed to manage its Chinese joint-venture partner Sanlu, now embroiled in a killer milk powder ... THERE'S trash reality television and then there's I'm a Celebrity, Get ...

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関連記事	「product」「dairy」

「product」

　　[★]

• n.

• 産物、生成物、製品、結果、成果。(化学)生成物。(数学)積

関

accomplishment、achievement、consequence、outcome、output、result、resultant、sequence

　 　 　 　 　

「dairy」

　　[★]

• 乳業、酪農