Dairy products

Casein (/ˈkeɪs.ɪn/ or /ˈkeɪˌsiːn/, from Latin caseus, "cheese") is the name for a family of related phosphoproteins (αS1, αS2, β, κ).

Colostrum (known colloquially as beestings, bisnings or first milk) is a form of milk produced by the mammary glands of mammals (including humans) in late pregnancy.

Infant formula is a manufactured food designed and marketed for feeding to babies and infants under 12 months of age, usually prepared for bottle-feeding or cup-feeding from powder (mixed with water) or liquid (with or without additional water).

Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness.

Buttermilk refers to a number of dairy drinks.

Butterfat or milkfat is the fatty portion of milk.

Condensed milk is cow's milk from which water has been removed.

Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.

Whey is the liquid remaining after milk has been curdled and strained.

Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat.

Quark is a type of fresh dairy product made by warming soured milk until the desired degree of curdling is met, and then straining it.

Baby food is any soft, easily consumed food, other than breastmilk or infant formula, that is made specifically for babies, roughly between the ages of four to six months and two years.

Malai is a South Asian cooking ingredient.

Vaccenic acid, also known as (E)-Octadec-11-enoic acid is a naturally occurring trans-fatty acid found in the fat of ruminants and in dairy products such as milk, butter, and yogurt.

Half and half refers to various beverages or liquid foods made of an equal-parts mixture of two substances, including dairy products, alcoholic beverages, and soft drinks.