Cultured Milks, Cheese and Milk Fractions

Gathers the fermented milk foods and the separated components of milk that are used as ingredients. It includes the general article on cheese, yogurt, kefir, skyr, labneh and the drink concentrate Calpis, together with whey, whey protein, casein and rennet. Within the Dairy and Egg Products subcategory it sits beside the groups Fresh and Soft Curd Cheeses, Brined and Squeaky Cheeses, Bloomed-Rind and Washed-Rind Cheeses, Blue Cheeses, Semi-Hard and Alpine Cheeses, Hard Grating Cheeses, Milk, Cream and Butter, Eggs and Egg Components, and each entry is placed in the one group whose description fits it best.