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A type of milk that is unpasteurized whole milk condensed by evaporating 50 to 60 percent of the water content in the milk.

A white liquid secreted by the mammary glands of animals, such as cows, sheep and goats. Fresh milk is consumed for nourishment, providing valuable nutrients such as calcium, protein, potassium, magnesium, and riboflavin.

Milk containing 2% percent milk fat. Many consider low-fat milks containing 1% or less of milk fat such as 1% low-fat milk or skim milk to be reduced-fat milks however, the actual classification for a reduced-fat milk is the variety labeled "2% reduced-fat" milk.

A non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.

A type of whole milk, most often used as a cooking ingredient, that has been thickened through the elimination of about 60 percent of the water content, producing a concentrated flavor.

A milk product that is provided from the mammary glands of goats. Goat milk is popular in some parts of the world and believed to be more easily digested than other forms of milk from cows.

A type of whole milk, most often used as a cooking ingredient, that has been thickened through the elimination of about 60 percent of the water content, producing a concentrated flavor.

Milk containing 1% percent milk fat. Although many will consider skim milk, which contains 1 percent or less of milk fat to be a low-fat milk, the typical classification for a low-fat milk is the variety labeled "1% low-fat" milk.

Milk that has had most of the water content removed, reducing it to a dry powder form. Dry whole milk must be refrigerated because its high fat content is susceptible to spoilage if not refrigerated.

A rich creamy cheese made entirely from sheep's milk, which is nicely suited to produce a range of textures, from semi-soft to very firm.

A traditional method of enhancing the appearance of cheese, to make it look distinctive or artesian crafted.

A cultured milk beverage, which originated in a mountainous region of Eastern Europe and western Asia known as the Caucasus.

A pure white cheese made entirely from goat's milk and commonly referred to as goat's cheese in the U.S.

A type of milk that contains a low amount of lactose or is free of lactose. Typically, milk with reduced lactose has been fortified with lactase, an enzyme used to break down the lactose (sugars) in the milk making it easier to digest for individuals considered lactose intolerant.

A variety of cheeses generally made from cow, goat or sheep's milk that are all classified under the Romano name.

A pure white cheese made entirely from goat's milk and commonly referred to as goat cheese in the U.S.

Milk containing at least 3.25 percent milk fat, which is present when it is provided from the cow. None of the milk fat is removed from whole milk and it is not fortified with Vitamin A as are the different varieties of reduced fat milk.

Milk that contains less than 1/2 percent of milk fat. Also referred to as low-fat milk, skim milk most often has been fortified with both vitamin A and D.

A rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.

A French term used to describe small to medium sized wheels of cheese that are produced on small farms throughout France.