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Milk is available in an increasing number of forms. The majority of milk is obtained from cows, but can also be from other animals (such as goats), while plant-based milk is also increasingly available (almond, soya and coconut milk, for example). Processing and additives can be used to create a...

Many people nowadays drink semi-skimmed or skimmed milk, where a lot of the fat content has been removed. This is largely for health reasons because fat is thought to be bad. There are now many different choices for milk, and full cream milk is one of them. It is an...

Under normal circumstances, plain and fresh milk will last for seven to ten days, provided it is stored in a refrigerator at 4°C. After this, it will tend to go sour and be undrinkable, possibly earlier if the weather is really hot. Preservatives are added to some foods to extend...

Butter is a dairy product that is generally made from cows' milk, although milk from other animals can also be used. Whilst the butter will vary in taste and other characteristics as a result, its quality as a foodstuff will still be high. Butter is made by churning the fat...

In its natural state, milk contains an element of milk fat, generally known as the cream. Before milk was homogenised, the cream would rise to the top of the milk, forming a distinctive creamy layer against the white of the milk. The cream could be used separately, often in coffee...

Homogenisation is a process where milk is forced through a machine under high pressure. The purpose of doing this is to break up the fat particles so they are dispersed throughout the milk and don't appear as separate cream at the top of the milk. The effect, therefore, is mainly...