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Milk products
Raw milk3.25 %–5 %
UHT milk
Sterilized milk
7.5 %–15 %
Powdered milk
Lowfat to skimmed
1.5 %–1.8 %
1.5 %–7.5 %
0.1 %
Buttermilk< 1 %
Kefir
Yoghurt
Cream yoghurt
> 10 %
Sour whey
Powdered whey
Quark
10 %–40 %
cream
Condensed cream15 %–23 %
43 %–48 %
30 %–36 %+
18 %–30 %
10 %–18 %
Soured cream
Sour cream10 %–19 %
Schmand
20 %–29 %
Crème Fraîche
30 %–40 %
butter
Liquid separated
100 %
80 %–90 %
Cultured butter
38 %–60 %
42 %–61 %
60 %–62 %
Blue vein (moldy)
Mascarpone
> 70 %
e. g. Mozzarella
e. g. Feta
18 %–44 %
Legend
Types of cheese
Butter products
Whey products
Cream products
Sour milk products
Types of milk
Powdered products
Organic Yoghurt Mild yoghurt
Pasteurized milk
Condensed/
Evaporated milk
Extendedshelf-life milk(ESL)
Fresh whole milk
Table cream
Half and half
Double cream
Whipping cream
Butterfat
80 %–85 %
and production relationships
Sweet cream
Pasteurized
Fat Content
during butter
production
Powdered
skimmed milk
Clarified butter
99 %
Mild cultured
butter
Whey butter
Raw cream
butter
80 %–85 %
86 %
raw milk
Separation
Condensed
skimmed milk
Lowfat milk
Part-skim
condensed milk
Coagulation
Skimmed milk
raw milk
Cooled, filtered
for retail
Lactobacillus
Lactobacillus
Soured milk
Lactococcus lactis
Lactobacillus
Lactobacillus
Sweet whey
0.4 %
rennet
Coagulation with
with
Lactobacillus
Cheese curd
Whey cheese
Brunost
e. g. Ricotta,
Semi-hard
Soft / Soft
Hard
Semi-soft
ripened
Penicillium
Kefir culture
Pasta filata
Brined
Fresh cheese
e. g. cottage cheese
e. g. Parmesan
e. g. Gouda
e. g. Brie
30 %–45 %
e. g. Havarti
Lactobacillus bulgaricus
Streptococcus thermophilus
Sour milk cheese
Cream cheese
> 33 %
Clotted cream
> 55 %
Heat