Dairy product

Dairy productsormilk products, also known aslacticinia, arefood productsmade from (or containing)milk.The most common dairy animals arecow,water buffalo,nanny goat, andewe. Dairy products include common grocery store food around the world such asyogurt,cheese,milkandbutter.A facility that produces dairy products is adairy.Dairy products are consumed worldwide to varying degrees.Some people avoid some or all dairy products because oflactose intolerance,veganism,environmental concerns, other health reasons or beliefs.
Milkis produced after optionalhomogenizationorpasteurization, in several grades after standardization of the fat level, and possible addition of the bacteriaStreptococcus lactisandLeuconostoc citrovorum. Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt.
Milk varies in fat content.Skim milkis milk with zero fat, whilewhole milkproducts contain fat.
Milk is an ingredient in many confectioneries. Milk can be added to chocolate to producemilk chocolate.
Butter, mostly milk fat, produced by churning cream
Fermented milk productsinclude:
Yogurt, milk fermented bythermophilic bacteria, mainlyStreptococcussalivariusssp.thermophilusandLactobacillus delbrueckiissp.bulgaricussometimes with additional bacteria, such asLactobacillusacidophilus
Cheese, produced bycoagulatingmilk, separatingcurdsfromwhey, and letting it ripen, generally withbacteria, and sometimes also with certainmolds.
Rates of dairy consumption vary widely worldwide. High-consumption countries consume more than 150 kilograms (330 lb)per capitaper year. These countries are: Argentina, Armenia, Australia, Costa Rica, most European countries, Israel, Kyrgyzstan, Canada, the United States and Pakistan. Medium-consumption countries consume 30 kilograms (66 lb) to 150 kg per capita per year. These countries are: India, Iran, Japan, Kenya, Mexico, Mongolia, New Zealand, North and Southern Africa, most of the Middle East, and most of Latin America and the Caribbean. Low-consumption countries consume under 30 kg per capita per year. These countries are: Senegal, most of Central Africa, and most of East and Southeast Asia.
For those with some degree oflactose intolerance, considering the amount oflactosein dairy products can be important to health.
Dairy products may upset thedigestive systemin individuals withlactose intoleranceor amilk allergy.People who experience lactose intolerance usually avoid milk and other lactose-containing dairy products, which may cause mildside effects, such as abdominal pain, bloating, diarrhea, gas, and nausea.Such individuals may use non-dairymilk substitutes.
TheAmerican Institute for Cancer Research(AICR),World Cancer Research Fund International(WCRF),Cancer Council Australia(CCA) andCancer Research UKhave stated that there is strong evidence that consumption of dairy products decreases risk ofcolorectal cancer.The AICR, WCRF, CCA andProstate Cancer UKhave stated that there is limited but suggestive evidence that dairy products increase risk ofprostate cancer.TheAmerican Cancer Society(ACS) have stated that because dairy products "may lower the risk of some cancers and possibly increase the risk of others, the ACS does not make specific recommendations on dairy food consumption for cancer prevention."
It has been suggested that consumption ofinsulin-like growth factor 1(IGF-1) in dairy products could increase cancer risk, particularly prostate cancer.However, a 2018 review by the Committee on Carcinogenicity of Chemicals in Food, Consumer Products and the Environment (COC) concluded that there is "insufficient evidence to draw any firm conclusions as to whether exposure to dietary IGF-1 is associated with an increased incidence of cancer in consumers".The COC also stated it is unlikely that there would be absorption of intact IGF-1 from food by most consumers.
A 2019 review concluded that higher-quality research was needed to characterise valid associations between dairy consumption and risk of and/or cancer-related mortality.A 2021umbrella reviewfound strong evidence that consumption of dairy products decreases risk of colorectal cancer.Fermented dairyis associated with significantly decreased bladder cancer and colorectal cancer risk.A 2023 review found no association between consumption of dairy products andbreast cancer.
TheBritish Dietetic Associationhave described the idea that milk promotes hormone related cancerous tumour growth as a myth, stating "no link between dairy containing diets and risk of cancer or promoting cancer growth as a result of hormones".In 2024, Cancer Research UK stated "there is no reliable evidence that casein or hormones in dairy causes cancer in people".
TheAmerican Medical Association(AMA) recommends that people replace full-fat dairy products with nonfat and low-fat dairy products.In 2017, the AMA stated that there is nohigh-quality clinical evidencethat cheese consumption lowers the risk of cardiovascular disease.In 2021, they stated that "taken together, replacing full-fat dairy products with nonfat and low-fat dairy products and other sources of unsaturated fat shifts the composition of dietary patterns toward higher unsaturated to saturated fat ratios that are associated with better cardiovascular health".
In 2017, theNational Heart Foundation of New Zealandpublished anumbrella reviewwhich found an "overall neutral effect of dairy on cardiovascular risk for the general population".Their position paper stated that "the evidence overall suggests dairy products can be included in a heart-healthy eating pattern and choosing reduced-fat dairy over full-fat dairy reduces risk for some, but not all, cardiovascular risk factors".
In 2019 theNational Heart Foundation of Australiapublished a position statement on full fat dairy products, "Based on current evidence, there is not enough evidence to recommend full fat over reduced fat products or reduced fat over full fat products for the general population. For people with elevated cholesterol and those with existing coronary heart disease, reduced fat products are recommended."The position statement also noted that the "evidence for milk, yoghurt and cheese does not extend to butter, cream, ice-cream and dairy-based desserts; these products should be avoided in a heart healthy eating pattern".
Recent reviews ofrandomized controlled trialshave found that dairy intake from cheese, milk and yogurt does not have detrimental effects on markers of cardiometabolic health.
Consumption of dairy products such as low-fat and whole milk have been associated with an increasedacnerisk, however, as of 2022there is no conclusive evidence.Fermented and low-fat dairy products are associated with a decreased risk ofdiabetes.Consumption of dairy products are also associated with a decreased risk ofgout.
A 2023 review found that higher intake of dairy products is significantly associated with a lower risk ofinflammatory bowel disease.
Some groups avoid dairy products for non-health-related reasons. Some religions restrict or do not allow the consumption of dairy products. For example, some scholars ofJainismadvocate not consuming any dairy products because dairy is perceived to involve violence against cows.OrthodoxJudaismrequires that meat and dairy products not be served at the same meal, served or cooked in the same utensils, or stored together, as prescribed in Deuteronomy 14:21.
Veganismis the avoidance of all animal products, including dairy products, most often due to the ethics regarding how dairy products are produced. Theethical reasons for avoiding meatand dairy products include how dairy is produced, how the animals are handled, and the environmental effect of dairy production.According to a report of the United Nations'Food and Agriculture Organizationin 2010 the dairy sector accounted for 4 percent of global human-made greenhouse gas emissions.
Growing awareness of dairy products' environmental impact, specifically greenhouse gas emissions, has led to many people reducing or avoiding dairy. In the EU, dairy is responsible for 27% of all diet related emissions, on average, whileplant-based milkscause 2.5–4.5 times fewer emissions.