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Fresh milk products
Buttermilk
is generated as part of the production process for cultured butter. It contains no more than one percent fat and has taste elements characteristic of cultured butter. A butter culture can subsequently be added to the "sweet” butter milk produced as a by-product of cultured butter, producing a consumable butter milk with the same attributes. Yoghurt is a product based on cultured milk. It is sold in the same fat-content varieties as consumer milk – with the appropriate information provided as part of the name by which it is sold (e.g. cream yoghurt, required to contain at last 10 percent fat). Yoghurt variations include:
Differentiation is made between:
Kefir is a cultured-milk product which is sold in the same fat-content variations as consumer milk – with the appropriate information provided as part of the name by which it is sold. Additional variations include cream kefir, with at least 10 percent fat, and fruit kefir. Kefir was originally made using kefir seeds (or tubers). Kefir culture contains lactic acid bacteria as well as yeast. The alcohol content generated through the process of lactose reduction in kefir manufactured by dairy producers is 0.1 to 0.6 percent. These days kefir is also available in a "kefir mild" version, produced using cultures with no yeast, in which case the process of lactose reduction generates neither alcohol nor carbonic acid. "Kefir mild" is therefore also suitable for consumption by children. Mixed-milk products are products made from a combination of milk or milk products with flavour-enhancing food additives. The milk content must add up to at least 70 percent. Examples of these products are fruit yoghurt or fruit kefir. Flavoured milks are a mixture of variously heat-processed milks and different fat contents combined with aroma components (e.g. cocoa, vanilla, fruit) with a sugar content of around 4 percent. Whey / whey drinks Sweet whey (rennet whey) and acid whey are by-products of cheese production. Whey contains only marginal amounts of fat, 0.6 percent protein (whey protein) and around 4.5 percent lactose. Whey is increasingly used to make nourishing whey drinks, with no flavouring or fruit added. Quark / curd cheese is non-matured cheese which has been acidified by adding lactic acid bacteria. Quark is available in plain, fruit and savoury versions. First, low-fat quark is produced using skimmed milk (in solid form, it contains up to 10 percent fat content). This product is then further processed to produce
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