Yogurt is a dairy beverage made from fermented milk. It is produced by adding live bacteria to milk, which ferment the lactose and produce lactic acid. This gives yogurt its characteristic tangy flavor and thick texture.

Casein is the primary protein found in milk. It is a phosphoprotein that makes up about 80% of the total protein content of milk. Casein is responsible for the formation of curds when milk is heated or acidified.

Kefir is a type of fermented milk beverage that originated in Central Asia. It is made by adding kefir grains, which are a complex culture of bacteria and yeasts, to milk. Kefir has a slightly tart and tangy flavor and a slightly effervescent texture.

Skimming is the process of separating cream from milk. It is done by allowing the milk to stand for a period of time, allowing the cream to rise to the top. The cream can then be skimmed off the top of the milk.

Brie is a type of cheese that is made from unpasteurized milk. It is a soft, creamy cheese with a mild flavor. Brie is typically aged for several weeks before it is ready to eat.

Churning is the process of making butter from cream. It is done by agitating the cream until the fat globules clump together and form butter. The buttermilk is then separated from the butter.

Kvass is a type of fermented milk beverage that is popular in Eastern Europe. It is made by fermenting bread or rye flour with water and sugar. Kvass has a slightly sour and tangy flavor and a slightly effervescent texture.

Pasteurization is the process of heating milk to a high temperature for a short period of time. This is done to kill harmful bacteria that may be present in the milk. Pasteurization makes milk safe to drink.

Feta is a type of cheese that is made from sheep's milk. It is a brined cheese with a salty and tangy flavor. Feta is often used in Greek and Mediterranean dishes.

Homogenization is the process of adding small fat globules to milk to make it more uniform. This is done to prevent the cream from separating from the milk. Homogenization also makes milk more digestible.

Chèvre is a type of cheese that is made from goat's milk. It is a soft, fresh cheese with a mild and tangy flavor. Chèvre is often used in salads and sandwiches.

Fermentation is the process of making yogurt from milk. It is done by adding live bacteria to milk, which ferment the lactose and produce lactic acid. This gives yogurt its characteristic tangy flavor and thick texture.

Cheddar is a type of cheese that is made from cow's milk. It is a hard, yellow cheese with a sharp and tangy flavor. Cheddar is often used in sandwiches, salads, and pasta dishes.

Coagulation is the process of making cheese from milk. It is done by adding rennet to milk, which causes the milk to coagulate and form curds. The curds are then cut and heated, and the whey is drained off. The curds are then pressed into molds and aged to produce cheese.

Paneer is a type of cheese that is made from buffalo's milk. It is a fresh cheese with a mild and slightly tangy flavor. Paneer is often used in Indian dishes.