27 Types of Dairy Products: An A to Z Guide

Dairy is a staple in many countries, making it one of the most common types of food in the human diet.

However, most people tend to stick to a few common options like butter, cheese, cream, milk and yogurt.

Despite this, there are dozens of different dairy foods, offering a wealth of choices to explore.

This article examines the characteristics and nutritional properties of some intriguing dairy products from around the world as well as common options.

What Are Dairy Products?

Dairy products are defined as food products made from milk. This milk may come from various animals, including cows, goats, sheep, buffalo, and in some countries, even camels and yaks (1).

However, the majority of popular dairy foods use cow’s milk.

Common dairy foods such as milk, cheese, and yogurt play a significant role in the typical diet of many nations.

Some people may avoid or limit their consumption of dairy products due to milk allergies, lactose intolerance, or ethical beliefs such as veganism (2, 3, 4).

Benefits of Dairy Products

The main benefit of most dairy products is their significant and diverse nutrient content.

Aside from pure fat sources (such as butter), milk-based dairy foods contain high levels of protein, calcium, and phosphorus. They also supply numerous key vitamins and minerals, including vitamin B12 (5).

Observational studies demonstrate that dairy intake may protect bone health and help prevent fractures (6, 7).

Additionally, scientific research has established that milk’s nutrients, such as protein, calcium, and phosphorus, are important for bone health (8, 9, 10).

However, it is worth remembering that “dairy” is a very broad category, and some options offer more nutritional value than others.

Downsides of Dairy Products

There are several potential downsides of dairy products, which depend on the context of intake and the individual:

• Lactose intolerance and milk allergies: Dairy products may be unsuitable for individuals with lactose intolerance or a cow’s milk allergy (11, 12).
• Sodium content: Some dairy products, such as hard-aged cheese, can contain a significant amount of sodium. While sodium is an essential mineral, high intakes of cheese may push someone over the recommended daily value for sodium, which is 2300 mg daily (13). High sodium intake levels can lead to elevated blood pressure (14).
• Saturated fat: Some dairy foods, such as butter and ghee, are significant sources of saturated fat. The Dietary Guidelines for Americans recommend limiting saturated fat intake to 10% of total energy, which is around 22 grams for a 2000-calorie diet (15). Diets high in saturated fat can increase low-density lipoprotein cholesterol (LDL-C) and apolipoprotein B (Apo-B) levels, which are associated with an increased risk of cardiovascular disease (16, 17).

Types of Dairy Products

While most of us are familiar with common dairy foods like milk and yogurt, there are many lesser-known options worldwide.

These typically fall into one of nine major categories of dairy products:

1. Butter and pure fats
2. Cheese: Numerous varieties encompassing fresh, soft, and hard cheese.
3. Condensed and evaporated dairy: Concentrated milk products that have had water removed.
4. Cream-based dairy products: Liquid creams and whipped cream
5. Dried products: Dried milk products and protein powders.
6. Fermented dairy foods: Foods fermented using bacterial cultures.
7. Frozen dairy products: A variety of frozen dairy products, such as ice-cream.
8. Liquid products: Milk and milk-based products.
9. Specialty dairy foods: Foods formulated to offer specific nutritional attributes, such as ‘high protein’ products.

Note: While cheese is a fermented dairy product, it encompasses a wide range of different products with distinct production processes.

In the following sections, you will find an A to Z list of dairy products, alongside each food’s characteristics and basic nutritional data. All nutritional data, unless otherwise stated, is from the USDA database. Daily values (% DV) have been calculated using the nutritional data alongside the FDA’s daily value recommendations (18, 13).

1. Ayran

Category: Fermented dairy foods

Ayran is a salty yogurt drink made with three simple ingredients; yogurt, water and salt.

A traditional dairy food from Turkey, Ayran is popular across the whole Middle East region.

Nutritionally, Ayran provides all three macronutrients and a high dose of sodium from the salt content.

Here are Ayran’s nutritional values per 8 fl oz (241g) serving (19):

With a history dating back over 1,000 years, Ayran was first invented to dilute the taste of bitter-tasting yogurt.

The result is a drinkable yogurt with a salty taste. Alongside black tea, it is one of the two most popular drinks in Turkey (20).

Although it can be difficult to find, certain stores do carry this unique beverage.

See this full guide to ayran for more information.

2. Butter

Category: Butter and pure fats

Butter is a high-fat dairy food made from churned milk or cream, commonly used as a spread or for pan-frying.

However, butter is easy to over-consume and is relatively high in saturated fat (21). Therefore, it is important to stick to recommended serving sizes.

While butter contains some nutritional value, particularly vitamins A and D, it is not particularly nutrient-rich.

One tablespoon (14.2g) of unsalted butter provides the following nutrients (21):

See this full guide to butter for more information.

3. Buttermilk

Category: Fermented dairy foods

Buttermilk is not as famous as its namesakes, butter and milk, but it is an interesting, sour-tasting dairy product.

Traditionally, buttermilk is the pale-yellow liquid left over after churning butter.

Buttermilk can be enjoyed on its own and works well as an ingredient in marinades for meat due to its high proportion of lactic acid, which acts as a tenderizer.

Most modern buttermilk products have a bacterial culture (such as Lactococcus lactis) added to them and are known as cultured buttermilk.

Per 245-gram cup, buttermilk’s nutritional profile is as follows (22):

See this full guide to buttermilk for an in-depth review of its nutritional properties.

4. Cheese

Category: Cheese

Cheese is a delicious and popular food enjoyed worldwide.

Every country has its own particular varieties, with some of the most famous including:

• Cheddar (England)
• Camembert (France)
• Feta (Greece)
• Gorgonzola (Italy)
• Gruyere (Switzerland)
• Manchego (Spain)
• Mozzarella (Italy)
• Parmesan (Italy)
• Ricotta (Greece)

Cheese is a fermented dairy product that comes in different shapes and sizes. While some cheeses are hard with a strong flavor, others can be mild and soft.

Interestingly, despite being a source of saturated fat, systematic reviews of observational studies consistently show cheese as being neutral or inversely associated with cardiovascular risk (23, 24, 25).

Cheese is generally an excellent source of protein, and its fat content varies depending on the variety.

Since it is one of the most popular cheeses in the world, here are the nutritional values for Cheddar cheese per ounce (28.35g) slice (26):

See this guide to different types of cheese for more information.

5. Clotted Cream

Category: Cream-based dairy products

Originating in England, clotted cream is a traditional accompaniment for afternoon tea and scones.

Clotted cream is a delicious, extra-thick spreadable cream made by gently baking fresh heavy cream.

As the cream heats, it loses moisture and thickens, resulting in a higher fat content than regular cream.

By weight, clotted cream is approximately 55% fat. Here is the nutritional profile per ounce (28.35g) serving (27):

6. Condensed Milk

Category: Condensed and evaporated dairy

Condensed milk is a milk product that has had a large proportion of its water content removed.

It typically contains added sugar for extra sweetness and is primarily used for baking, cooking, and making sweet drinks.

Since the nutrients are concentrated due to the reduced water content, condensed milk is higher in calories and most nutrients than regular milk when compared gram for gram.

Here is the basic nutritional profile of sweetened condensed milk per 38.2-gram (1 fluid ounce) serving (28):

7. Cottage Cheese

Category: Cheese

Cottage cheese is a high-protein, curd-based cheese with a mild yet slightly sour taste.

One of the best aspects of cottage cheese is its exceptional protein density, especially in the lower milkfat variants.

For example, 2% milkfat cottage cheese is low in calories, carbohydrates, and fat, while providing over 12 grams of protein per 100 grams (29).

This high protein content makes it an excellent option for anyone looking to increase their protein intake. As a result, it is popular among bodybuilders and dieters.

Here is the full nutrition profile for a 220-gram cup of 2% milkfat cottage cheese (29):

8. Cream

Category: Cream-based dairy products

Cream is a high-fat dairy product consisting of the butterfat layer that rises to the top of milk before homogenization.

There are several varieties of cream, with fat content varying between 18% and 55%, depending on the specific type.

Like butter, cream provides a modest source of fat-soluble vitamins A and D.

However, the biggest “positive” is undoubtedly the taste – cream can enhance the flavor of just about anything.

On the negative side, cream contains a significant amount of saturated fat (and calories) and isn’t particularly nutrient-rich.

In other words, enjoy it in moderation.

Here is the full nutritional profile per tablespoon (15g) of heavy cream (30):

See this in-depth guide to heavy cream for more information.

9. Cream Cheese

Category: Cheese

Cream cheese is a delicious, soft, and spreadable cheese made from milk and cream.

In the kitchen, it serves many purposes and features prominently in recipes ranging from cheesecakes to baked potatoes.

However, it is worth noting that there are many different cream cheese brands, each with different nutritional profiles.

Some are made solely from full-fat cheese with a touch of salt, while others offer lower-fat or high-protein options.

Here are the nutritional values for full-fat cream cheese per ounce (28.35g) serving (31):

10. Dried milk

Category: Dried products

Dried milk is a dairy product produced by evaporating the water content of milk, leaving behind a solid milk powder used in bakery products, drinks, and dairy-based supplements.

It can also be mixed with water to make liquid milk quickly.

The specific nutritional profile of dried milk can vary depending on the type of milk it originates from.

For instance, dried milk made from whole milk will have a higher fat and calorie content compared to skim milk powder.

Here are the basic nutritional properties of dried milk per quarter cup (30-gram) serving (32):

11. Evaporated milk

Category: Condensed and evaporated dairy

Evaporated milk is similar to condensed milk but is unsweetened, making it better suited for savoury recipes like soups, stews, and sauces.

The following table displays the nutritional properties for evaporated milk per 31.5-gram (1 fluid ounce) serving (33):

For a complete guide to evaporated milk, please refer to the following article:

What Is Evaporated Milk? Nutrition, Benefits, and Uses

12. Gelato

Category: Frozen dairy products

Gelato is an Italian frozen dessert made with cream, sugar, milk, and additional optional ingredients such as chocolate, fruit, and nuts.

Although gelato is a variety of ice-cream, there are some distinctions that make it unique. These include a higher proportion of milk and lower proportion of cream, as well as a lower speed churning process that results in a smoother, softer texture as the gelato incorporates less air (34).

However, due to its denser texture, gelato tends to have a higher fat and calorie content compared to regular ice-cream.

Here are the typical nutritional values for a 160-gram scoop of chocolate-flavored gelato (35):

13. Ghee

Category: Butter and pure fats

Ghee is a traditional Indian food that has been around for centuries.

This dairy product is a higher-fat, richer, and creamier version of butter, renowned for its great taste.

The preparation method of making ghee is relatively straightforward and involves gently simmering butter on the stove until the milk solids (proteins and sugars) separate and can be strained out. The result is a clarified butter that solidifies as it cools.

Compared to regular butter, ghee is less likely to burn during cooking because it lacks the milk solids and sugars.

Here is the nutritional profile of ghee per 13-gram tablespoon serving, based on data from the NCC Food and Nutrient Database (36):

14. Ice-cream

Category: Frozen dairy products

Ice-cream is a traditional and very popular dessert made from frozen cream and milk. This dairy base is combined with sugar and flavors such as vanilla, chocolate, and different varieties of fruit.

Since ice-cream contains more air than gelato, it has a lower content of fat and overall calories.

Here are the nutritional properties of chocolate-flavored ice-cream per 120-gram scoop (37):

15. Milk

Category: Liquid products

There are numerous milk varieties available, from regular cow’s milk to goat milk and reduced-fat options.

Each type varies significantly in taste and nutritional content, making the best choice dependent on individual preferences.

For more detailed information, refer to our guide on 24 different types of milk.

Here are the basic nutritional properties of whole milk per 244-gram (1 cup) serving (38):

16. Kefir

Category: Fermented dairy foods

Kefir is a nutritious fermented dairy food originating from Russia and it provides large amounts of beneficial bacteria.

To make kefir, starter “grains” are combined with milk and left to ferment in a warm place. These “grains” are not cereal grains like wheat, barley or oats; instead, it is just a phrase given to the clusters of bacterial cultures.

During fermentation, lactic acid breaks down the lactose in milk. The resulting kefir resembles sour cream; it is thick and quite sour.

Research indivates that the bacteria in kefir might offer some health benefits, particularly for gut health. For example, studies indicate potential immune modulation and anti-inflammatory properties (39, 40).

That said, more research is necessary from controlled trials before we can confirm these benefits in humans.

A 243-gram cup of low-fat kefir provides the following nutritional values (41):

17. Protein Puddings

Category: Specialty dairy products

Over the past several years, numerous ‘protein pudding’ brands have appeared on store shelves.

Protein puddings are high-protein dairy products typically made from skimmed milk, milk protein, thickeners, flavorings, and sweeteners. They offer a protein-rich snack option with relatively few calories.

The products are available in various flavors, such as chocolate and vanilla, and are aimed at busy people and gym-goers looking for a convenient, on-the-go snack. They tend to come in single-serve containers.

Using data from Nutritionix, a typical protein pudding weighing 128 grams provides the following nutritional values (42):

18. Quark

Category: Cheese

Originating in Germany, quark is a soft fermented cheese known for its high protein content.

While popular in Northern and Central Europe, quark is not as widely known outside health and fitness circles in the West. It is a kind of curd cheese that shares some nutritional similarities with cottage cheese.

Quark has a mild and slightly creamy taste with slightly sour notes. However, flavored and sweetened quark products are also available, which can significantly differ in taste.

Since quark’s production typically uses skim milk and lactic acid fermentation, the resulting product is very low in fat and carbohydrates.

As a protein-rich dairy food, quark offers a convenient way to increase protein intake.

Based on data from My Fitness Pal, a ‘fat-free’ quark provides the following nutritional values per 150-gram container (43):

19. Skyr

Category: Fermented dairy foods

Skyr is a cultured dairy product originating from Iceland and it has several potential health benefits.

For instance, it is high in protein and contains a wealth of probiotic bacteria (44).

Although Skyr meets the definition of cheese, it resembles yogurt in appearance.

Similar to quark and cottage cheese, Skyr is made from low-fat milk, making it a protein-dense food relative to its calorie content. It is also low in dietary fat.

The production of Skyr involves mixing skim milk with bacterial starters and rennet, which allows the milk to thicken through coagulation.

Skyr is now widely available worldwide. Based on data from the NCC database, 0% fat Skyr provides the following nutritional values per 245-gram cup (45):

20. Sour Cream

Category: Fermented dairy foods

Sour cream is a delicious dairy product made by fermenting cream with a lactic acid bacterial culture.

The fermentation process gives sour cream its distinctive sour taste that combines with its creamy texture and high fat content.

Sour cream is a versatile ingredient in various recipes and plays a significant role in Mexican cuisine, where it is often paired with condiments like guacamole and salsa.

Nutritionally, sour cream provides a source of vitamins A, D, and calcium. Here is the nutritional profile per 100 grams of sour cream (46):

For more details, see here: a nutritional guide to sour cream.

21. Uunijuusto

Category: Cheese

This dairy product might just win the award for being the most difficult to pronounce.

Uunijuusto is a traditional baked dessert from Finland, made by mixing cow’s colostrum with salt and then baking it in the oven.

For those unfamiliar, colostrum refers to the first milk produced by a cow shortly after giving birth.

Interestingly, although it is purely baked milk, the name ‘uunijuusto’ translates to ‘oven cheese’ in English.

Using data from My Fitness Pal, here are the nutritional values for 100 grams of uunijuusto (47):

22. Viili

Category: Fermented dairy foods

<Photo Credit: Tiia Monto>

Viili is a Scandinavian fermented dairy food that is particularly popular in Finland and Sweden.

Similar to kefir, viili is made by mixing a mesophilic culture into milk and allowing it to ferment at room temperature.

Once fermented, viii develops a thick yogurt-like consistency and provides the same potential probiotic benefits as other fermented dairy foods.

According to data from My Fitness Pal, Viili made from whole milk offers the following nutritional content per cup serving (48):

23. Whey Protein

Category: Dried products

In recent years, whey has become one of the most popular dairy products, mainly due to its concentrated and convenient source of protein.

Whey offers a quick and easy way to boost protein intake, whether on the go, at the gym, or at home.

As a processed food, pure whey protein is considered to be a relatively healthy product, providing a range of highly bioavailable amino acids.

Whey is a by-product of the cheese-making process, made from the leftover liquid.

Notably, whey protein boasts an incredibly high protein density, typically ranging from 70% to 90% by weight, depending on the product.

Here is the nutrition profile of a standard whey protein per 100 grams (49):

For a complete guide to whey protein, see this in-depth review.

24. Whipped Cream (Aerosol)

Category: Cream-based dairy products

Unlike regular cream, whipped cream from an aerosol typically contains a blend of various ingredients.

These ingredients typically include sugar and emulsifiers, but cream is still the primary ingredient, making up about 95% of the product.

Whipped cream is typically used as a dessert topping or for topping milkshakes and milky coffee drinks.

Based on data from the NCC database, here are the nutritional values for one ounce (28.35g) of whipping cream from an aerosol can (50):

25. Ymer

Category: Fermented dairy foods

Ymer is a soured milk dairy product from Denmark.

To make ymer, producers add a lactic acid bacterial culture (Lactococcus lactis) to whole milk and leave it to ferment. After fermentation, the whey portion of ymer is drained away, which gives it a thicker texture while also increasing the solid protein content (51).

Ymer has a tart flavor and a thick consistency similar to mousse.

Nutritionally, ymer provides the following nutrients per 100 grams. The data source is the National Food Institute with the Technical University of Denmark (52):

26. Yogurt

Category: Fermented dairy foods

Yogurt is one of the most popular foods in the world.

Its production involves heating milk to denature the proteins.

Following this, producers add bacterial cultures known as “yogurt cultures” (Lactobacillus and Streptococcus) to milk (53).

The temperature is kept warm for a few hours, and then the yogurt is allowed to cool.

After this, the yogurt needs to remain warm to ferment; the more extended the fermentation period, the sourer the yogurt will be.

Yogurt has been the focus of a wide variety of studies and is thought to have several potential health benefits. For example, in large systematic reviews and meta-analyses, yogurt intake is associated with a decreased risk of chronic diseases like cardiovascular disease and cancer (54, 55, 56, 57).

The exact nutritional composition of yogurt will depend on its milkfat content and any additional ingredients present.

However, here is the nutrition profile of whole milk yogurt per 245-gram cup serving (58):

Also, it is worth noting that Greek yogurt is a little different from regular yogurt. This dairy product has a thicker and creamier texture and contains more protein and less lactose than regular yogurt.

For more information, see this nutritional guide to Greek yogurt.

27. Zincica

Category: Fermented dairy foods

It would be easy to call Zincica the Slovakian version of kefir.

First of all, Zincica does share many traits with kefir – the main difference being the type of milk.

To make Zincica, sheep’s milk is fermented with a variety of lactic acid bacterial cultures.

After fermentation, people consume it as a drink.

Per 100 ml, Zincica provides the following nutrients (59):

Common Questions

Here are the answers to some common further questions about dairy foods.

Final Thoughts

There are many exciting dairy products available around the world. With globalization, most of them have become available outside their home nation.

Making most of these fermented dairy products from home is also possible, and recipes are only an Internet search away.

Overall, many dairy products provide a range of beneficial nutrients and provide an enjoyable taste too.

For more dairy ideas, see this list of heavy cream alternatives.

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