Mahalaxmi Dairy Farm

High milk-fat and nutritional products (for infant formulas) Cultured and confectionery products Condensed milk milk which has been concentrated by evaporation with sugar added for reduced process time and longer life in an opened can Khoa milk which has been completely concentrated by evaporation used in Indian cuisine including gulab jamun peda etc.) Evaporated milk (less concentrated than condensed) milk without added sugar Ricotta acidified whey reduced in volume Infant formula dried milk powder with specific additives for feeding human infants Baked milk a variety of boiled milk that has been particularly popular in Russia Butter mostly milk fat produced by churning cream Buttermilk the liquid left over after producing butter from cream often dried as livestock feed Ghee clarified butter by gentle heating of butter and removal of the solid matter Smen a fermented clarified butter used in Moroccan cooking Anhydrous milkfat (clarified butter) Cheese produced by coagulating milk separating from whey and letting it ripen generally with bacteria and sometimes also with certain molds Curds the soft curdled part of milk (or skim milk) used to make cheese Paneer Whey the liquid drained from curds and used for further processing or as a livestock feed Cottage cheese Quark Cream cheese produced by the addition of cream to milk and then curdled to form a rich curd or cheese Yogurt milk fermented by Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria such as Lactobacillus acidophilus Clabber milk naturally fermented to a yogurt-like state Gelato slowly frozen milk and water lesser fat than ice cream Ice cream slowly frozen cream milk flavors and emulsifying additives.