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Highly nutritious white liquid secreted by some domesticated female mammals and consumed as food; used alone, the word refers to cow’s milk.
Tangy liquid that separates from cream during churning; today, commercial buttermilk is made by adding bacterial culture to milk.
Dehydrated milk that can be stored for one year without refrigeration if the container remains unopened.
Milk from which a significant percentage of the water has been evaporated; it has a high milk fat content and is used primarily for making desserts.
Whiter and stronger-tasting than cow’s milk, it is also easier to digest.
Milk processed so the fat particles remain suspended instead of rising to the surface; varieties include whole, partially skimmed or skim.