Dairy products

A general term for products that are made primarily from milk and processed to improve its shelf life. Processing methods are roughly divided into:
(1) Separating and collecting the fat from milk (butter)
(2) Fermentation (cheese)
(3) Concentrate or add sweetener (condensed milk)
(4) Drying (milk powder)
Examples include: In a broad sense, casein and lactose, which are not necessarily used as food, are also included.

In Japan, the Ministry of Health, Labor and Welfare's "Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products" defines "dairy products" as cream, butter, butter oil, cheese, concentrated whey, ice cream, concentrated milk, concentrated skim milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, infant formula, fermented milk, lactobacillus beverages, and milk beverages. However, looking at the international scene, the history of dairy products is long, and there are many unique dairy products with different raw milk (e.g. sheep's milk, goat's milk, horse's milk, etc.) and processing methods that are closely related to each country's dietary habits due to the changes in the country's climate and folk customs.

In addition, because milk is one of the foods that is most likely to cause allergies, it is designated as a "specific ingredient" in the Enforcement Regulations of the Food Sanitation Act, and labeling of such ingredients has been mandatory since April 2002 for processed foods that contain milk.

[Kyoji Niinuma]

"A Brief History of Japanese Dairy Products" by Nomura Taizo (1969, Yurindo)" ▽ "Microbiology of Milk and Dairy Products" by Nakanishi Takeo (1983, Chikyusha)" ▽ "The WTO and International Dairy Trade" by Shono Chizuru (2001, Agriculture and Forestry Statistics Association)" ▽ "Factual Knowledge about Milk and Dairy Products, 6th Edition, edited by Takao Toru (2001, Toyo Keizai Shinposha)" ▽ "An International History of Dairy Products: The Historical Development of Dairy Technology Around the World, Especially in Asia" by Adachi Tatsu (2002, Tohoku University Press)"

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

主として牛乳を原料とし、その保存性を高める目的で加工された製品の総称。加工の方法は大別して、
(1)牛乳の脂肪分を分離収集する（バター）
(2)発酵させる（チーズ）
(3)濃縮またはそれに加糖する（練乳）
(4)乾燥する（粉乳）
などが代表的なものである。広い意味では、かならずしも食品として利用されないカゼイン、乳糖なども含まれる。

　日本の厚生省令「乳及び乳製品の成分規格等に関する省令」では、クリーム、バター、バターオイル、チーズ、濃縮ホエイ、アイスクリーム類、濃縮乳、脱脂濃縮乳、無糖練乳、無糖脱脂練乳、加糖練乳、加糖脱脂練乳、全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、バターミルクパウダー、加糖粉乳、調製粉乳、発酵乳、乳酸菌飲料、および乳飲料を「乳製品」として定義している。しかし国際的にみると、乳製品利用の歴史は古く、その国の風土、民俗の変遷によって、それぞれの食生活に密着した、原料乳（たとえば羊乳、山羊(やぎ)乳、馬乳など）や加工法の違う、固有の乳製品が数多く存在している。

　なお、乳は、アレルギーをおこしやすい食品のなかでも症例数が多いため、食品衛生法施行規則で「特定原材料」に指定されており、乳を含む加工食品については、2002年（平成14）4月からその表示が義務化されている。

［新沼杏二］

『野村泰三著『日本乳製品小史』（1969・有隣堂）』▽『中西武雄著『牛乳・乳製品の微生物学』（1983・地球社）』▽『庄野千鶴著『WTOと国際乳製品貿易』（2001・農林統計協会）』▽『鷹尾亨編著『牛乳・乳製品の実際知識』第6版（2001・東洋経済新報社）』▽『足立達著『乳製品の世界外史――世界とくにアジアにおける乳業技術の史的展開』（2002・東北大学出版会）』

出典　小学館　日本大百科全書(ニッポニカ)日本大百科全書(ニッポニカ)について　情報 | 凡例