MILK AND DAIRY PRODUCTS
Cheese
Milk that is clotted by means of an enzyme.
Soft cheese ( Mozzarella, Ricotta, Mascarpone)
Semi-Soft cheese (Munster, Medium-Hard, Ennental and Gruyère.
Hard Cheese ( Cheddar or Parmsan cheese.)
Yoghurt
Milk coagulated and soured by harmless bacteria
It can be natural or flavoured.
Butter
A water in-oil emulsion made from cream.
It can be salted, unsalted or flavoured.
Milk
A suspension of tiny fat droplets in water.
It comes from cows, goats and sheep
Process of pasteurization, sterillization, UHT (Ultra-High temperature)
Milk can be fresh, dried, UHT or condensed
Fresh milk can be whole, semi-skimmed or skimmed ( depending on its fat content)
Crem
A fat-in-water emulsion
It can be whipped, clotted or sour