Milch & Markt - Dairy Data

facts, figures & statistics

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Types of milk

Consumer milk

Differentiation is made according to the type of heat treatment to which milk is subjected:

pasteurised or fresh milk,
ESL (extended shelf life) milk,
ultra-high heated (long-life) milk,
sterilised milk

Differentiation is also made according to the fat content in milk:

whole milk contains natural levels of fat, generally ...

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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.

is a product based on cultured milk. It is sold in the same ...

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Cream products

Crème double

Whipping cream with an exceptionally high content of fat, i.e. at least 40 percent.

Crème fraîche

A mildly acidified cream used in cooking. It has not undergone heat processing and has a fat content of at least 30 percent.

Coffee cream

contains at least 10 percent fat, but is also available in versions with 12 or 15 percent fat. The homogenisation process increases ...

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Milk fats

Rendered butter

is also called pure butter fat. Having been depleted of the majority of its water content, this product is exceptionally durable. It is used mostly for baking, frying and cooking. Rendered butter contains at least 99.8 percent pure milk fat.

Butter/German proprietary butter

Unsalted butter contains at least 82 percent fat and no more than 16 percent water. German proprietary butter is the premium class of ...

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Cheese

Semi-hard cheese
is cheese which consists of approx. 50% solids, for example blue cheese.

Hard cheese
is the cheese with the highest quantity of solid content, for example Allgäu Emmental, alpine cheese and Chester cheese.

Acid curd cheese
is made from low-fat quark to which maturing cultures have been added. These cheeses include highly gelatinous, low-fat, hand-moulded cheese.

Processed cheese
is made by heating cheese – generally firm ...

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Long-life milk products

describes milk which has been subjected to a process of evaporation by which it is dehydrated. The use of negative pressure at a temperature of between 40 and 70 C allows for a dehydration process which is gentle on the milk. The main types of evaporated milk available are variations with a fat content

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Others

Casein

is a protein which makes up around 80 percent of lactoprotein. Casein can be produced in isolated form and is a natural basic component used in further-processed foods, e.g. in sweets or processed cheese. Lactic starter cultures or rennin make casein clot, which is the principle of cheese making. The remaining 20 percent are whey proteins (albumin and globulin), which are migrated to the whey during the cheese-making process.

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