2. Dairy products are derived from milk, the secretion of the mammary glands of mammals, usually of: COWS SHEEPSGOATS BUFFALOS YAKSCAMELS Dairy products are commonly found in European Middle Eastern cuisine Indian while they are almost unknown in East Asian cuisine.

3. Milk is an opaque white liquid produced by the mammary glands of female mammals. It provides the primary source of nutrition for newborn mammals before they are able to digest other types of food. It is rich in carbohydrates, lactose, protein mainly casein and fat. Also minerals like: -calcium - phosphorous - sodium are present in appreciable quantities - potassium - magnesium Milk provides considerable quantity of thiamine, riboflavin, niacin, pantothenic acid, biotin, folic acid, vitamin B12 etc. apart from Vitamin C.

4. TYPES OF MILK: ﻉRegular milk - contains less than or equal to 4 per cent fat content. Reduced Fat - contains less than or equal to 2 per cent fat and it may have extra protein and calcium added Low Fat - has less than or equal to 1.5 per cent fat and almost the same nutritional benefits as regular milk. Flavoured milk - flavours are added to regular, reduced fat, skim, modified or longlife milk. Evaporated milk -the total milk solids are increased to 28 per cent by the gentle evaporation of water. Condensed milk - proven popular in areas where refrigeration is limited. Sugar is added to evaporated milk and acts as a natural preservative.

5. CREAM is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. TYPES OF CREAM Half and half (10.5–18% fat) Light, coffee, or table cream (18–30% fat) Medium cream (25% fat) Whipping or light whipping cream (30–36% fat) Heavy whipping cream (36% or more) Sour Cream USES DESERTS COFFEE TEA

6. Butter is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. one tablespoon of butter (14 grams/0.5 ounces) contains 420 kilojoules (100 kcal), is a significant source of dietary cholesterol. For these reasons, butter has been generally considered to be a contributor to health problems, especially heart disease TYPES OF BUTTER sweet cream butter raw cream butter spreadable butters Whipped butter

7. Yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of the milk sugar (lactose) produces lactic acid,which acts on milk protein to give yoghurt its texture and its characteristic tang. It is nutritionally rich in proteins, calcium, riboflavin, vitamin B6 and vitamin B12 BENEFITS People who are lactose-intolerant can enjoy yoghurt without ill effects, because the lactose in the milk precursor is converted to lactic acid by the bacterial culture. Most of the benefits from milk, are preserved as milk is converted into yogurt, such as, magnesium and potassium, without altering too much Its amounts.

8. Ice cream It’s a frozen dessert made from dairy products, such as milk and cream, combined with flavorings and sweeteners, such as sugar, and other ingredients. Frozen custard, frozen yogurt, sorbet, gelato, and other similar products are sometimes informally called ice cream, but governments generally regulate the commercial use of these terms based on quantities of ingredients. ----10% milkfat and usually between 10% and as high as 16% fat ----proteins ----carbohydrates

9. VLA This dairy product made from fresh milk first appeared in the 1950s.dairymilk Traditional vla is made of cooked milk with custard, or with a combination of eggs,milkeggs cornstarch, vanilla and sugar.cornstarchvanillasugar Vla has the viscosity of yoghurt and is served cold, but is sweet rather than sour.viscosityyoghurtsweet Villi is a kind of yoghurt (a mesophilic fermented milk) that originated in theyoghurtmesophilicfermented milk Nordic countriesNordic countries. It has a ropy, gelatinous consistency and a sour (but not rancid) taste resulting from lactic acid.lactic acid VILLI KEFIR is a fermented milk drink that originated in the Caucasus region. It is preparedfermentedmilkdrinkCaucasus by inoculating cow, goat, or sheep's milk with kefir grains.cowgoatsheep

10. EGGS AS DIARY? Eggs are sometimes categorized as dairy, defining dairy as "food that is produced by animals (other than meat)" rather than as milk specifically An egg is a round or oval body laid by the female of many animals, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves. CULINARY USE: Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry. The most commonly used bird eggs are those from the chicken. Duck and goose eggs, and smaller eggs such as quail eggs are occasionally used as a gourmet ingredient.

11. http://www.dairyaustralia.com.au/content/view/74/193/ http://en.wikipedia.org/wiki/Egg_(food) http://en.wikipedia.org/wiki/Dairy_product http://en.wikipedia.org/wiki/Yoghurt http://www.dairyfoods.com/ http://www.dairyforall.com/