Milk can be obtained from various mammals, including cows, goats, sheep, and even camels and buffaloes in some regions.

The white color of milk is primarily due to the presence of casein proteins, which are dispersed in the milk as tiny particles.

Skim milk is produced by removing most of the fat from whole milk, resulting in a higher protein-to-fat ratio.

Yogurt is produced through a fermentation process, where live bacteria (typically Lactobacillus bulgaricus and Streptococcus thermophilus) convert the lactose in milk into lactic acid.

Lactic acid bacteria ferment the lactose in milk, producing lactic acid as a byproduct, which gives yogurt its characteristic tangy flavor and thick texture.

Labneh is a thick, strained yogurt made from sheep's milk, popular in Middle Eastern cuisine.

Greek yogurt is made by straining regular yogurt to remove excess whey, resulting in a thicker texture, higher protein content, and lower fat content.

Kefir is a fermented milk drink with a carbonated texture and a slightly sour flavor, produced using kefir grains, which contain a complex mixture of bacteria and yeasts.

Kefir is made by adding kefir grains to milk, which contain a symbiotic culture of bacteria and yeasts that ferment the milk.

Dahi is a traditional Indian yogurt made from cow's milk, often used in cooking and as a condiment.

Pasteurization is a process of heating milk to a specific temperature for a specific duration to kill harmful bacteria while preserving its nutritional value.

Homogenization is a process of mechanically breaking down fat globules in milk to evenly distribute them throughout the milk, preventing the cream from separating.

Ayran is a popular yogurt drink made from goat's milk, often consumed in Turkey and the Middle East.

Icelandic yogurt is known for its tangier flavor due to the unique strains of bacteria used in its fermentation process.

Crème fraîche is a thick, slightly sour cream made from cow's milk, often used in French cuisine.