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Types of Dairy

Dairy foods include milk, cheese, yogurt and other products made from cow’s milk. The Dietary Guidelines for Americans (DGA) recognize dairy as an excellent source of protein, healthy fats, vitamins and minerals, positioning it alongside other whole, nutrient-dense foods as part of an overall healthy diet for children and adults.

Eating three daily servings of dairy foods can help meet dairy food group recommendations, close key nutrient gaps and support a balanced eating pattern. Explore the list below to learn more about your favorite dairy products.

Milk

Milk is a versatile, nutrient-packed food produced by dairy cows that provides 13 essential nutrients for overall health.

  • Calcium
  • Pantothenic Acid
  • Protein
  • Niacin
  • Vitamin D
  • Zinc
  • Phosphorus
  • Selenium
  • Vitamin A
  • Iodine
  • Riboflavin
  • Potassium
  • Vitamin B12

Key nutrients in milk work together to help build and maintain strong bones, healthy muscles and overall wellness.

Milk is the foundation of many dairy foods, including cheese, yogurt and ice cream, as well as butter, cream, whey and kefir. 

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Types of Milk

Regular Milk

Milk produced using modern farming practices. Pasteurized milk is heated to 161°F for 15 seconds and lasts for 10-20 days when refrigerated at 34-38°F. Ultra-pasteurized milk is heated to 280°F for 2 seconds, can be stored refrigerated for 30-90 days and lasts 7-10 days after opening when refrigerated at 34-38°F.

Raw Milk

Raw milk  is unpasteurized and can contain harmful bacteria. On the farm, raw milk is pumped into a refrigerated bulk tank directly after milking. It is stored at 45°F or less, then transported via insulated tanker to a processing facility where it’s pasteurized to destroy disease causing bacteria such as Salmonella and E.coli.

Lactose-free Milk

Milk that does not contain lactose. It is created by adding lactase to regular milk to help break down the lactose (the natural carbohydrate in milk), making it a great option for individuals with lactose intolerance.

Organic Milk

Milk from farms that meet USDA’s National Organic Program Standards. In terms of quality, safety and nutrition, there’s no difference between organic and regular milk.

Ultra-filtered Milk

Milk is separated into its five components: water, lactose/carbohydrates, vitamins and minerals, protein, and butterfat. Dairy companies then recombine those parts in different percentages to make beverages that contain, for example, more protein and calcium or less sugar/carbohydrate.

Shelf Stable Milk

Ultra-pasteurized milk that is bottled in special aseptic packaging to create a sterile shelf-stable product.

Powdered Milk

After milk is pasteurized, 97% of water is removed by evaporation and spray drying. When stored in dry, cool conditions it has a shelf life in excess of two years.

Clear glass filled with fresh white milk on a light blue background.

A2 Milk

Milk from dairy cows that produce concentrated A2 beta casein, a type of dairy protein. While regular milk contains both A1 and A2 beta casein, A2 milk only contains A2, which is thought to be easier to digest. However, more science is needed to support this.

Cheese

Cheese is a dairy food made by combining milk with starter cultures, enzymes and salt. The cheesemaking process creates nearly 2,000 varieties of cheese, each with its own flavor, texture and best uses in the kitchen.

Cheese provides 8 essential nutrients:

  • Calcium
  • Niacin
  • Protein
  • Riboflavin
  • Phosphorus
  • Selenium
  • Vitamin B12
  • Iodine

Cheese is the second-largest source of calcium in the American diet. Ohio is a national leader in cheesemaking and ranks first nationally in Swiss cheese production.

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What are the different types of cheese?

Types of Cheese

Blue-veined Cheeses

These cheeses are made by adding blue mold cultures directly to milk. During the cheesemaking process, the cheese is pierced with thin skewers to create veins where oxygen encourages the mold to grow. They have a distinct flavor and soft and crumbly texture. Some examples are Blue Cheese and Gorgonzola.

Chunks of parmesan and a serving knife on a wooden tray

Hard Cheeses

Hard cheeses are pressed and aged the longest to remove much of their moisture, giving them a longer shelf life. These cheeses are dry and crumbly and have a strong and savory taste. Examples are Parmesan, Asiago and Romano.

Wedges of Swiss cheese on a wooden serving tray

Semi-hard Cheeses

These cheeses are pressed into a mold and are aged for at least eight months. There are dense and firm but still have some springiness. Their flavor characteristics can vary greatly, but tend to be well balanced, and smooth. Some examples include Cheddar, Swiss, Gouda, Gruyere and Edam.

Pepperjack Cheese With a Cheese Knife and Gourmet Crackers

Semi-soft Cheeses

Semi-soft cheeses are all made with whole milk, giving them a soft and creamy texture. These cheeses are more dense than soft cheeses and have a mild and buttery taste. Some of these cheeses have a small rind from being lightly pressed into a mold. Some examples include Muenster, Havarti, Fontina and Pepper Jack.

Brie cheese and jam on a circular wooden tray

Soft-ripened Cheeses

These cheeses are ripened when briefly exposed to mold cultures that form a thin, white or cream-colored rind that is soft and edible (also known as a bloomy rind). Soft-ripened cheeses have a high moisture level and fat content, resulting in a buttery taste and creamy texture. Some examples are Brie and Camembert.

Fresh mozzarella cheese balls with tomatoes and arugula on wooden board.

Soft Fresh Cheeses

Only one step removed from milk, these cheeses contain the highest moisture content of any cheeses. They are not aged or ripened and do not have rinds, have a mild, delicate and creamy flavor and are smooth and often spreadable. They are white throughout, but sometimes natural colors like betta carotene or annatto are added to give a uniform orange color. Some examples include Fresh Mozzarella, Ricotta, Cream Cheese, Cottage Cheese and Feta.

Yogurt

Yogurt is a dairy food made from milk and live, active bacterial cultures, typically Lactobacillus bulgaricus and Streptococcus thermophilus, that provide essential nutrients for overall health, as well as digestive health. 

Yogurt provides 9 essential nutrients:

  • Calcium
  • Protein
  • Phosphorus
  • Vitamin B12
  • Riboflavin
  • Pantothenic acid
  • Zinc
  • Selenium
  • Iodine
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Types of Yogurt

Traditional Yogurt

Yogurt is made from cow’s milk that is fermented by adding the cultures Lactobacillus bulgaricus and Streptococcus thermophilus. As these cultures grow, the milk thickens and becomes tangy and tart, resulting in a creamy texture. It is unstrained, so it is not as thick as other types of yogurts. Traditional yogurt can be made by using whole, low fat or fat free milk.

Greek Yogurt

Greek yogurt is made when traditional yogurt is strained to remove the liquid whey, resulting in a thicker, creamier and more tart yogurt. Greek yogurt is higher in protein, slightly lower in calcium, and lower in lactose (the natural carbohydrate in milk) compared to regular yogurt.

Icelandic Yogurt

This yogurt is made when the whey is strained four times, creating the thickest and creamiest yogurt available. It is usually mildly tangy and less tart than Greek yogurt. This type of yogurt is also known as Skyr, which is the Icelandic word for yogurt.

Australian Yogurt

This yogurt is unstrained but a little richer and creamier than traditional yogurt, which can vary by the type of milk fat being used. Some brands may use only whole milk, while nonfat milk brands may cook it slower and longer than traditional yogurt to achieve that extra creaminess. It is also known as “Aussie Style.”

Kefir Yogurt

Kefir is a fermented milk drink similar to a thin yogurt. It is fermented multiple times with a specific bacteria from kefir grains which produce more probiotics than yogurt. It is slightly bubbly and mildly tart, and has less lactose (the natural carbohydrate in milk) compared to yogurt. In the Turkish language, kefir means “good feeling.”

French-style Yogurt

French-style yogurt is made in small batches using whole milk and ingredients like cane sugar, fruit (if flavored) and yogurt cultures. Using a technique called “pot-set,” it is poured into individual glass containers to set and culture for 8 hours. The result is a thicker, firmer yogurt that is not as tart.

Ice Cream

Ice cream is a dairy dessert made from milk and cream, blended with sweeteners and flavorings, then frozen and churned to create a smooth, creamy texture.

Ice cream must contain at least 10% milkfat to be labeled as ice cream in the U.S., and it comes in a wide variety of flavors and styles to be enjoyed as an occasional treat.

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