MILK AND DAIRY PRODUCTS
Crem
A fat-in-water emulsion
It can be whipped, clotted or sour
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)
Butter
A water in-oil emulsion made from cream.
It can be salted, unsalted or flavoured.
Yoghurt
Milk coagulated and soured by harmless bacteria
It can be natural or flavoured.
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.)
