#dairy_product__dairyproduct milk and butter and cheese
supertype: #foodstuff__food_product a substance that can be used or prepared for use as food
substance: #palmitic_acid
subtype: #milk a white nutritious liquid secreted by mammals and used as food by human beings
subtype: #pasteurized_milk__pasteurizedmilk milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation
subtype: #cows'_milk__cows'milk milk obtained from dairy cows
subtype: #yak's_milk__yak'smilk the milk of a yak
subtype: #goats'_milk the milk of a goat
subtype: #acidophilus_milk__acidophilusmilk milk fermented by bacteria; used to treat gastrointestinal disorders
subtype: #pasturized_milk subjected to carefully controlled heating to destroy undesirable microorganisms
subtype: #raw_milk__rawmilk unpasteurized milk
subtype: #scalded_milk__scaldedmilk milk heated almost to boiling
subtype: #homogenized_milk__homogenizedmilk milk with the fat particles broken up and dispersed uniformly so the cream will not rise
subtype: #certified_milk__certifiedmilk from dairies regulated by an authorized medical milk commission
subtype: #powdered_milk__dry_milk__drymilk__dried_milk__driedmilk__milk_powder dehydrated milk
subtype: #nonfat_dry_milk dehydrated skimmed milk
subtype: #evaporated_milk milk concentrated by evaporation
subtype: #condensed_milk__condensedmilk sweetened evaporated milk
subtype: #skim_milk__skimmed_milk__skimmedmilk milk from which the cream has been skimmed
subtype: #whole_milk__wholemilk milk from which no constituent (such as fat) has been removed
subtype: #low-fat_milk__lowfatmilk milk from which some of the cream has been removed
subtype: #buttermilk residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture
subtype: #chocolate_milk__chocolatemilk milk flavored with chocolate syrup
subtype: #cream the part of milk containing the butterfat
subtype: #whipping_cream cream that has enough butterfat (30% to 36%) to be whipped
subtype: #light_cream__lightcream__coffee_cream cream that has at least 18% butterfat
subtype: #heavy_cream__heavycream contains more than 36% butterfat
subtype: #clotted_cream__clottedcream__Devonshire_cream (Britain) thick cream made from scalded milk
subtype: #sour_cream__soured_cream artificially soured light cream
subtype: #half-and-half half milk and half light cream; contains 10% to 18% butterfat
subtype: #butter an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
subtype: #clarified_butter__clarifiedbutter__drawnbutter butter made clear by heating and removing the sediment of milk solids
subtype: #ghee clarified butter used in Indian cookery
subtype: #brown_butter__brownbutter__beurrenoisette clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
subtype: #Meuniere_butter__lemon_butter__lemonbutter clarified butter browned slowly and seasoned with lemon juice and parsley
subtype: #yak_butter__yakbutter butter made from yaks' milk
subtype: #yogurt__yoghurt__yoghourt a custard-like food made from curdled milk
subtype: #frozen_yogurt a soft frozen dessert of sweetened flavored yogurt
subtype: #blueberry_yogurt__blueberryyogurt yogurt with sweetened blueberries or blueberry jam
subtype: #whey watery part of milk produced when raw milk sours and coagulates: "Little Miss Muffet sat on a tuffet eating some cuds and whey"
subtype: #curd coagulated milk; used to made cheese: "Little Miss Muffet sat on a tuffet eating some curds and whey"
subtype: #clabber raw milk that has soured and thickened
subtype: #cheese a solid food prepared from the pressed curd of milk
subtype: #cream_cheese__creamcheese soft unripened cheese made of sweet milk and cream
subtype: #double_cream__double_creme fresh soft French cheese containing at least 60% fat
subtype: #triple_cream__triple_creme fresh soft French cheese containing at least 72% fat
subtype: #cottage_cheese__cottagecheese__pot_cheese__potcheese__farm_cheese__farmer's_cheese mild white cheese made from curds of soured skim milk
subtype: #process_cheese__processcheese__processed_cheese__processedcheese made by blending several lots of cheese
subtype: #American_cheese processed cheddar-style cheese
subtype: #bleu__blue_cheese cheese containing a blue mold
subtype: #Stilton English blue cheese
subtype: #Roquefort French blue cheese
subtype: #gorgonzola Italian blue cheese
subtype: #Danish_blue blue cheese of Denmark
subtype: #Bavarian_blue blue cheese of Bavaria
subtype: #Brie__brie soft creamy white cheese; milder than Camembert
subtype: #brick_cheese__brickcheese semisoft sweet American cheese from whole milk in a brick form
subtype: #Camembert rich soft creamy French cheese
subtype: #cheddar_cheese__cheddarcheese__cheddar__store_cheese__storecheese hard smooth-textured cheese
subtype: #Cheshire_cheese a mild yellow English cheese with a crumbly texture
subtype: #Edam__edam mild yellow Dutch cheese made in balls
subtype: #goat_cheese__chevre made from goats' milk
subtype: #Gouda_cheese__Gouda__gouda mild cream-colored Dutch cheese shaped in balls
subtype: #grated_cheese hard or semihard cheese grated
subtype: #hand_cheese any cheese originally molded by hand
subtype: #mozzarella mild white Italian cheese
subtype: #Muenster semisoft pale-yellow cheese
subtype: #Parmesan hard dry sharp-flavored Italian cheese; often grated
subtype: #ricotta soft Italian cheese like cottage cheese
subtype: #string_cheese cheese formed in long strings twisted together
subtype: #Swiss_cheese hard pale yellow cheese with many holes from Switzerland
subtype: #Emmenthal__Emmental__Emmenthaler__Emmentaler large-holed Swiss cheese
subtype: #Gruyere small-holed Swiss cheese
subtype: #sapsago a hard green Swiss cheese made with skim-milk curd and flavored with clover
subtype: #Velveeta trademark: soft processed American cheese
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