Introduction

Dairy products or milk products are food products made from (or containing) milk. The most
common dairy animals are cow, water buffalo, nanny goat and ewe. Dairy products include common
grocery store food items such as yogurt, cheese and butter. A facility that produces dairy products is
known as a dairy. Dairy products are consumed worldwide to varying degrees. Some people avoid
some or all dairy products either because of lactose intolerance, other health reasons or beliefs.

Dairy products are extremely diverse as a result of the robust composition of milk and the types of
microorganisms that can grow in milk. The first dairy ‘products’ were a result of the accidental
introduction of microorganisms in milk. The introduction of harmful microorganisms can result in
severe food poisoning, whereas beneficial ones can result in a product that is safe, nutritious, and
tasty.

Over time the types of microorganisms that can give rise to specific products have been identified,
characterized, and standardized inocula created. The majority of the organisms used for fermenting
dairy products are lactic acid bacteria because of their ability to convert lactose to lactic acid
efficiently. Lactic acid helps to increase acidity, coagulate proteins, and prevent the growth of
undesirable organisms. Some minor metabolic end products and degradation of proteins and lipids
also contribute to the flavor of dairy products. The diversity of dairy products is a result of the
different types of milk used, the microorganisms, and the type of processes used.

Types of dairy product

Milk

Milk has been used by humans since the beginning of recorded time to provide both fresh and
storable nutritious foods. In some countries almost half the milk produced is consumed as fresh
pasteurized whole, low-fat, or skim milk. However, most milk is manufactured into more stable dairy
products of worldwide commerce, such as butter, cheese, dried milks, ice cream, and condensed
milk.

Properties of milk

Although milk is a liquid and most often considered a drink, it contains between 12 and 13 percent
total solids and perhaps should be regarded as a food. In contrast, many “solid” foods, such as
tomatoes, carrots, and lettuce, contain as little as 6 percent solids. The composition of milk varies
among mammals, primarily to meet growth rates of the individual species. The proteins contained
within the mother’s milk are the major components contributing to the growth rate of the young
animals. Human milk is relatively low in both proteins and minerals compared with that of cows and
goats.

Yogurt

Yogurt is a food produced by bacterial fermentation of milk.[2] The bacteria used to make yogurt are
known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid,
which acts on milk protein to give yogurt its texture and characteristic tart flavor.[2] Cow's milk is the
milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and
yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be
pasteurized or raw. Each type of milk produces substantially different results.
Production of Yogurt

Yogurt is made by heating milk to a temperature that denatures its proteins (scalding), essential for
making yogurt, cooling it to a temperature that will not kill the live microorganisms that turn the
milk into yogurt, inoculating certain bacteria (starter culture), usually Streptococcus thermophilus
and Lactobacillus bulgaricus, into the milk, and finally keeping it warm for several hours. The milk
may be held at 85 °C (185 °F) for a few minutes, or boiled (giving a somewhat different result). It is
typically cooled to 50 °C (122 °F) or somewhat less. That step is followed by addition of starter
culture and standing

How much food from the Dairy Group is needed daily?

The amount of dairy you need depends on your age, sex, height, weight, and level of physical
activity. For women, the amount can also depend on whether you are pregnant or breastfeeding.
About 90% of Americans do not get enough dairy, therefore most individuals would benefit by
increasing intake of fat-free or low-fat dairy, whether from milk (including lactose-free milk), yogurt,
and cheese, or from fortified soy milk or yogurt.

According to a study, most Americans do not meet dairy food recommendations from the 2015
Dietary Guidelines for Americans (DGA). This study assesses differences in nutrient intake between
Americans who meet recommendations for dairy intake and those who do not, using data from the
National Health and Nutrition Examination Survey from 2013–2014 and 2015–2016. Among children
and adults, those meeting dairy food recommendations were significantly more likely to have
adequate intake (% above Estimated Average Requirement (EAR)) of calcium, magnesium,
phosphorus, riboflavin, vitamin A, vitamin B12, and zinc and consume above the Adequate Intake
(AI) for potassium and choline than Americans not meeting dairy recommendations, regardless of
age, sex, or race/ethnicity.

Americans meeting dairy recommendations were also more likely to exceed recommendations for
sodium and saturated fat but consume less added sugars. Nearly 60% of Americans 2 years and older
not meeting dairy recommendations consumed calcium and magnesium below the EAR. Only about
20% of Americans who did not meet dairy recommendations consumed above the AI for potassium.
Dairy foods make important and unique contributions to dietary patterns, and it can be difficult to
meet nutrient needs without consuming recommended amounts of dairy foods
Why is it important to eat/drink dairy?

Consuming dairy products provides health benefits — especially building and maintaining strong
bones. Foods in the Dairy Group provide nutrients that are vital for health and maintenance of your
body. These nutrients include calcium, potassium, vitamin D, and protein.

Calcium

Calcium is a nutrient that all living organisms need, including humans. It is the most abundant
mineral in the body, and it is vital for bone health.

Humans need calcium to build and maintain strong bones, and 99%Trusted Source of the body’s
calcium is in the bones and teeth. It is also necessary for maintaining healthy communication
between the brain and other parts of the body. It plays a role in muscle movement and
cardiovascular function. Calcium occurs naturally in many foods, and food manufacturers add it to
certain products. Supplements are also available.

Alongside calcium, people also need vitamin D, as this vitamin helps the body absorb calcium.
Vitamin D comes from fish oil, fortified dairy products, and exposure to sunlight. This article looks at
why the body needs calcium, which foods are rich in calcium, what happens if the body does not
have enough, and the pros and cons of taking supplements.

Potassium

Potassium is one of the most important minerals in the body. It helps regulate fluid balance, muscle
contractions and nerve signals. What’s more, a high-potassium diet may help reduce blood pressure
and water retention, protect against stroke and prevent osteoporosis and kidney stones.
Unfortunately, very few people get enough potassium. To get more in your diet, consume more
potassium-rich foods, such as beet greens, spinach, kale and salmon.