Explore milk, yogurt, cheese, frozen desserts and regional dairy specialties. Compare ingredient frameworks and texture approaches for your next dairy product.
Choose a product identity, a measurement basis and a texture target before building your recipe.
Separate additions from composition
Ranges are indicative development references, not tested Tianjiang specifications. Unless another basis is stated, values are percentages by weight. Finished fat, protein and total solids describe composition, not separate additions.
Balance each selected formulation
Independent ranges and grouped variants are not a recipe that automatically totals 100%. Select one coherent design, account for compound ingredients and process losses, and calculate the finished composition.
Match the texture mechanism
Protein gels, fat crystals, starch, gums and aeration perform different roles. “Starch-focused” highlights selected development opportunities; it does not mean starch is required in a traditional dairy product.
Read the basis before comparing numbers. Total solids include fat, protein, lactose and minerals. MSNF means milk solids-not-fat; FDM means fat in dry matter. Neither is interchangeable with ingredient addition. A composition or pH value does not establish a safe process or shelf life.
02 / Dairy Formulation Guide
Explore Dairy Products by Family
Browse familiar products and regional names. Some entries group related styles; not every directory name has an individual formulation.
Keywords search both views. Family and starch filters apply to the formulation tables.
Liquid Milk & Cream12 directory entries
Pasteurised Whole Milk
Semi-skimmed / Low-fat Milk
Skimmed Milk
UHT Milk
ESL Milk
Sterilised Milk
Sweet-cream Buttermilk
Single Cream
Whipping Cream
Double / Clotted Cream
Sour Cream
Aerosol Cream
Fermented Milks26 directory entries
Set Yogurt
Stirred Yogurt
Drinking Yogurt
Stragisto
Skyr
Labneh
Kefir
Kumys
Cultured Buttermilk
Lassi
Ayran / Doogh / Tan
Filmjölk / Viili / Långfil
Ymer / Ylette
Ryazhenka / Varenets
Matsoni
Qatiq
Dahi
Mishti Doi
Shrikhand
Amasi
Mursik
Ergo
Nono / Nunu
Mabisi
Cultured Probiotic Dairy Drink
Yogurt-based Probiotic Drink
Fresh & Ripened Soft Cheeses16 directory entries
Cottage Cheese
Cream Cheese
Quark
Mascarpone
Paneer
Chhena
Ricotta
Queso Fresco / Blanco / Panela
Kesong Puti
Wara
Fromage Blanc / Faisselle
Brie
Camembert
Coulommiers
Roquefort / Gorgonzola / Stilton
Munster / Taleggio / Époisses
Semi-hard, Hard, Pasta Filata & Brined Cheeses18 directory entries
No directory names match. Try a broader term or check the formulation tables.
03 / Dairy Formulation Guide
Dairy Formulation Frameworks by Product Family
Compare 112 product frameworks and category guides. Keep ingredient additions, finished composition and processing considerations distinct.
01 / 10 product frameworks
Liquid Milk & Cream
Standardize fat and milk solids, then match the process to the intended drinking, whipping or cultured format.
Product / style
Ingredient & composition framework
Process & texture considerations
Pasteurised Whole Milk
Finished-product composition direction: fat 3.25–3.7%; standardize milk solids to the chosen specification.
Milk proteins and fat provide the structure. Match homogenization, validated pasteurization and refrigerated distribution; added starch is generally not the starting point.
Semi-skimmed & Low-fat Milk
Finished fat directions: 1%, 1.5–1.8% or 2%, selected as separate product targets.
Standardize through separation and blending. Compare mouthfeel and cream separation at the selected fat level.
Skimmed Milk
Finished fat direction: up to 0.5%, with some designs around 0.15% or lower.
Control residual fat, protein and flavor. Composition targets here are not market-specific naming standards.
UHT Milk
Standardized milk; select the intended whole, reduced-fat or skimmed composition before heat treatment.
Evaluate heat stability, fouling, sedimentation and flavor under the actual UHT and aseptic packaging process.
ESL Milk
Standardized milk with a process combining selected separation, filtration and heat-treatment steps.
Define the process and refrigerated distribution together. Extended shelf life must be demonstrated for the actual package and product.
Sterilised Milk (in-bottle)
Standardized, homogenized milk prepared for an in-container thermal process.
Assess heat-induced protein changes, browning and cream separation. Determine the thermal schedule for the actual container.
Whipping Cream
Finished fat direction: 30–40%; sweetened or unsweetened versions require separate balancing.
Measure whipping time, overrun, firmness and drainage. Select any stabilizer or emulsifier by function rather than assuming a combined dosage.
Double & Clotted Cream
Composition directions: double cream around 48% fat; clotted cream around 55–60% fat.
These are distinct styles. Fat crystallization and surface concentration create different textures; names and specifications vary by market.
Sour Cream / Crème FraîcheStarch-focused
Fat direction: 18–30%; selected cultures develop acidity and body. A pH near 4.5 is an illustrative texture endpoint, not a safety criterion.
Protein gel and fat structure are central. Lower-fat designs may explore gelatin, compatible gums or a suitable starch grade.
Aerosol / Pressure Cream
Cream, optional sugar and a food-grade propellant in a suitable pressure package; an illustrative carrageenan direction is around 0.05%.
Evaluate dispensing, foam stability and flavor. The package, propellant and ingredient system require coordinated development.
02 / 19 product frameworks
Fermented Milks
Culture, protein concentration and gel handling determine the base texture. Added starch or gums are optional development tools.
Product / style
Ingredient & composition framework
Process & texture considerations
Yogurt Base (set / stirred / drinking)
Fat 0–3.5%; optional skimmed milk powder addition 1.5–4.5%. Flavored directions may use sugar 5–10% and fruit preparation 10–20%; rebalance the complete mix.
Choose set, stirred or drinkable format first. Milk heat treatment, culture, acidification and cooling determine the protein network.
Set Yogurt
Finished protein direction: 3.5–4.5%; flavored designs may explore gelatin 0.3–0.6% as an optional ingredient.
Ferment in the final container and minimize gel disturbance. Evaluate firmness and whey separation; a culture-driven gel may need no starch.
Stirred YogurtStarch-focused
Finished total solids 14–16.5%; protein around 4.2%; fat 0–3.9%. Optional trial directions: starch 0.5–2%, pectin 0.3–0.6%, gelatin 0.2–0.5%, or guar/LBG 0.1–0.3%.
These are alternative texture routes, not a combined stabilizer recipe. Compare E1422 or E1442 grades, gel breaking, smoothing and filling shear.
Drinking YogurtStarch-focused
Partial composition example: sugar 4.8%, protein 3.6%, fat 1%. Separate development directions include HM pectin 0.3–0.5% or starch 0.5–1.5%.
Balance drinkability against serum separation. Pectin type, protein level, acidity and homogenization must be assessed together.
Greek Yogurt / Stragisto
Finished protein direction: 9–10%; fat 0–10%, depending on style. Concentration or straining raises milk solids.
Record whey removal and yield separately from ingredient addition. Compare spoonability, chalkiness and whey separation.
Skyr
Finished protein direction: 10–11%; fat 0–2%. Concentrated cultured milk; some processes use a small rennet addition.
Select the protein concentration route and culture. Evaluate smoothness, firmness and acidity without treating these values as a naming standard.
Labneh
Independent finished-composition directions: total solids 22–25%, fat 7–11%, protein 8.5–10%; salt addition direction 0.5–1%.
Strain or concentrate cultured milk, then standardize. The solids ranges overlap and must not be added together.
Kefir
Milk with a selected mixed culture of lactic bacteria and yeasts; finished protein direction around 3–3.5%.
Acidification, gas formation and possible alcohol formation depend on culture and process. Check package pressure and product consistency.
Kumys / Koumiss
Traditionally based on mare's milk, with lactose around 6% as a milk-composition reference; mixed acid and yeast fermentation.
Define the actual milk base and culture. Measure fermentation outcomes rather than assuming an alcohol level from the product name.
Cultured Buttermilk
Skimmed or low-fat milk with mesophilic cultures; optional salt around 0.1%. A pH direction of 4.5–4.7 describes a development endpoint.
Evaluate aroma, flow and whey separation. This cultured product differs from the liquid obtained during sweet-cream butter churning.
LassiStarch-focused
Yogurt base diluted to the selected drink texture. Sweetened directions may use syrup 12–15%; mango versions may use fruit preparation 15–25%.
Specify syrup and fruit solids before balancing. Pectin or starch can be evaluated for selected commercial designs; heat treatment changes the cultured system.
Ayran / Doogh / Tan / DhallëStarch-focused
Yogurt 50–70%, water 30–50%, salt 0.5–1% as independent design ranges; choose a combination totaling 100%.
Compare dilution stability, salty taste and pourability. Mint and carbonated variants need separate flavor and packaging decisions.
Filmjölk / Viili / Långfil
Milk fermented with selected mesophilic cultures; some styles use exopolysaccharide-producing cultures for a ropy body.
Culture selection creates much of the characteristic texture. Preserve style differences rather than applying one generic gum blend.
Dahi
One milk-base direction uses fat around 6% and solids-not-fat around 10%. Bulk starter directions of 1–3% are not equivalent to direct-vat culture dosage.
Select culture and fermentation endpoint for the intended texture. Titratable acidity and pH are different measurements and should be recorded separately.
Mishti Doi
Concentrated milk, sugar or jaggery, and selected cultures; standardize the sweetened milk solids before fermentation.
Control cooked flavor, color and set texture. Account for sugar and concentration in the final mass balance.
Shrikhand / Chakka
Strained dahi combined with sugar, saffron or cardamom; mango variants are commonly described as amrakhand.
Measure moisture after draining before adding sugar or fruit. Target a smooth, dense, spoonable body.
Regional cultured-milk styles with different milk bases and fermentation traditions; define one product identity per development trial.
Use controlled raw materials and fermentation. Flavor, viscosity and gas formation should be measured for the selected culture and process.
Cultured Probiotic Dairy Drink
Water, reconstituted skimmed milk, selected sugars and a specified culture; maltodextrin and flavor may be included where appropriate.
Define strain identity and measure viability through the intended shelf life. No health benefit or viable count is inferred from the formulation alone.
Yogurt-based Probiotic Drink
Cultured skimmed-milk base; illustrative sugar direction 5–10%, fruit preparation 3–6%, optional pectin 0.3–0.5%.
Balance protein, acid and fruit solids. Select and verify the culture for the intended product rather than copying another brand's specification.
03 / 12 product frameworks
Fresh & Ripened Soft Cheeses
Differentiate acid, rennet and heat-set curds. Draining and ripening change finished composition and texture.
Product / style
Ingredient & composition framework
Process & texture considerations
Cottage Cheese
Acid/rennet skim-milk curd, cut and washed, with optional cream dressing. Composition examples: dry curd around 80% moisture and 0.4% fat; creamed style around 79% moisture and 4% fat.
Treat these as separate composition examples. A dressing may explore guar or xanthan 0.1–0.2%; distinguish dressing dosage from finished-product dosage.
Cream Cheese
Milk/cream base with fat around 11–20% before concentration; culture, whey removal and salting. Optional gum direction: 0.2–0.5% of finished product.
Concentrating changes final fat and moisture. Evaluate spreadability and serum separation, and state whether each number describes the feed or finished cheese.
Quark
Acid-set concentrated milk, sometimes assisted by rennet. Illustrative finished variants: fat 5–7% with moisture around 72%, or fat around 18% with moisture around 59%.
The variants are independent. Fat-in-dry-matter is a different basis from product fat; compare smoothness and whey separation after concentration.
Mascarpone
Cream concentrated through a heat-and-acid route. Finished fat direction: 44–55%; a separate fat-in-dry-matter direction is 60–75%.
Specify the measurement basis. Evaluate heat exposure, draining yield and smoothness; this is not a yogurt-type cultured gel.
Paneer
Heat-and-acid milk curd, drained and pressed. An illustrative finished composition is fat 23.4%, protein 18.2% and total solids 46%.
Fat and protein are included within total solids. Milk source, acidification and pressing influence yield, firmness and cooking behavior.
Chhena
Heat-and-acid milk curd with more retained moisture than a firmly pressed paneer style; kneaded for selected sweet applications.
Control draining and kneading to achieve the desired softness. Sweet preparations need a separate sugar and moisture balance.
Ricotta
Whey, optionally supplemented with milk or cream, concentrated through heat and acid. Finished directions: moisture 72–75%, fat 8–13%.
Whey protein recovery, milk addition and draining affect composition. Compare grain size, smoothness and final yield.
Queso Fresco / Queso Blanco / Panela
Distinct fresh-cheese styles using acid or rennet routes. Illustrative finished directions for selected designs: moisture 45–55%, salt 1–2%.
Choose the specific style before applying ranges. Assess cutting firmness, crumbliness, moisture retention and cooking response.
Brie
Milk, culture and rennet with a bloomy-rind ripening system; select moisture and fat targets for the intended style.
Track rind development and the softening gradient from surface to center. Added starch is generally not the initial texture route.
Camembert
Soft cheese curd with a selected bloomy-rind culture and controlled draining, salting and ripening.
Evaluate ripening progression, ammonia notes, surface condition and core texture under the intended packaging conditions.
Blue-cheese styles combining a selected milk base, curd process and blue-mold culture; oxygen access supports internal development.
Different styles have distinct specifications. Evaluate piercing, salt distribution, moisture and ripening rather than treating the names as one recipe.
Munster / Limburger / Taleggio / Époisses / Esrom
Washed-rind cheese styles using controlled surface treatment and selected ripening cultures.
Assess surface moisture, rind development and interior softening. Each named cheese requires its own product specification.
04 / 9 product frameworks
Semi-hard, Hard, Pasta Filata & Brined Cheeses
Curd handling, acidification, salting and ripening matter more than a generic thickener selection.
Product / style
Ingredient & composition framework
Process & texture considerations
Cheddar
Milk, starter and rennet; curd cooking, cheddaring, milling, salting and pressing. A curd-salting direction around 2% requires a clearly stated curd basis.
Milk solids, acidification and moisture removal shape the finished cheese. Evaluate ripening, melt and flavor against the selected age profile.
Gouda
Milk, culture and rennet followed by a washed-curd process, pressing, brining and ripening.
Washing changes residual lactose and acid development. Set moisture, brine conditions and maturation targets for the selected style.
Emmental & Eye Cheeses
Selected starter and propionic cultures in a cooked-curd system; gas production during ripening contributes to eye formation.
Evaluate eye size, distribution, flavor and moisture. Emmental, Jarlsberg and Maasdam are related development directions, not identical recipes.
Mozzarella
Acidified curd stretched in a pasta-filata process. Low-moisture pizza directions may target moisture 45–52% and finished salt 1–2%.
Control acidification and calcium balance before stretching. Fresh high-moisture mozzarella and pizza cheese require separate moisture and melt targets.
Pasta-filata family. String cheese aligns protein fibers; Oaxaca is formed into ribbons; burrata combines a mozzarella pouch with cream and stracciatella.
Choose one format and specify filling, moisture and maturation separately. Compare stretch, fiber separation, melt and leakage as relevant.
Feta
Sheep's milk or selected sheep/goat milk base, rennet curd and brine maturation. Finished salt direction for development: 2–4%.
Product identity and naming must match the intended market. Measure salt in the cheese separately from brine strength and monitor moisture transfer.
Halloumi
Rennet curd heated in whey, then formed and salted; mint is used in some styles.
Evaluate grill behavior, firmness and salt balance. The cheese-heating step is part of texture development and is not a complete preservation specification.
Sulguni / Chechil
Acidified curd worked into a layered or fibrous structure and salted; some variants are smoked.
Assess layering or strand formation, salt distribution and moisture. Smoking requires a separately defined process.
Regional white-cheese styles with differing milk and salting routes; selected finished salt directions span 2–6%. Domiati may incorporate salt into milk before renneting.
Do not apply one brine recipe across the family. Match culture, coagulation, moisture and salt equilibration to the chosen style.
05 / 5 product frameworks
Processed, Analogue & Dried Cheeses
Distinguish natural cheese ingredients, analogue systems and dried cultured products. Match the texture route to the product identity.
Product / style
Ingredient & composition framework
Process & texture considerations
Processed Cheese Block / Loaf
Natural cheese blend 51–80%, with water, selected emulsifying salts and seasoning balanced to the final formula.
Young and mature cheeses contribute different melt and flavor behavior. Evaluate emulsification, firmness, free oil and cooling conditions.
Processed Cheese Spread / SlicesStarch-focused
Cheese, water and emulsifying salts; selected reduced-fat or spread designs may explore starch 1–4% as an independent development direction.
E1422 or E1442 may be candidates for a defined texture role. Evaluate melt, slice release and water separation; confirm the intended product identity.
These ranges are not a complete formula. Balance all ingredients to 100%, then evaluate stretch, melt, free oil and browning. Analogue and natural cheese are distinct products.
Fresh-base Cheese Spreads
Cream-cheese or quark base, herbs/flavor and salt; optional gum direction 0.2–0.4%. Requeijão-style products may use a heated curd, cream and emulsifying-salt system.
Keep fresh-base and cooked-curd routes separate. Evaluate spreadability, protein graininess and stability after filling.
Jameed / Kashk / Qurut / Aaruul / Kishk / Churpi
Concentrated cultured-milk or curd products shaped and dried. Kishk includes cereal as well as dairy; soft and hard churpi require different moisture targets.
Measure moisture and water activity rather than assuming drying guarantees preservation. Compare rehydration, salt balance and texture for the selected local style.
06 / 6 product frameworks
Butter, Ghee & Milkfat Products
Fat crystallization and phase structure are central. Water-phase stabilization becomes more relevant in selected reduced-fat spreads.
Product / style
Ingredient & composition framework
Process & texture considerations
Butter (batch / continuous churn)
Cream feed direction: 30–40% fat for a churning route; optional salt direction 0–2% of finished product. Sweet-cream and cultured routes differ.
Phase inversion produces a water-in-oil structure. Control fat crystallization, water-droplet distribution and working for spreadability.
Spreadable Butter
Illustrative blend direction: butter 70–80% and liquid oil 20–30%, balanced with any salt or other ingredients; fractionated milkfat is an alternative route.
The blend ranges cannot both be maximized. Evaluate refrigerator spreadability and oil release; the finished product name depends on its composition.
Blends & Dairy Fat SpreadsStarch-focused
Select the total-fat target first, then balance milkfat, other oils and the water phase. Selected low-fat designs may explore starch 1–3%.
Emulsifiers, gelatin or gums may support the water-in-oil system. Evaluate phase stability and spreadability; not every reduced-fat spread needs the same system.
Ghee
Milkfat concentrated by clarification and moisture removal; flavor develops during heating and solids separation.
Monitor moisture, flavor, color and oxidation. Crystallization controls graininess; a starch system is not normally relevant.
AMF / Anhydrous Butteroil
Highly concentrated milkfat produced through separation and drying; specify fat and residual moisture using the actual ingredient specification.
Use as a fat ingredient in recombined dairy systems. Control oxidation, melting behavior and storage according to the selected grade.
Whey Butter
Cream recovered from whey and churned into a milkfat product.
Compare flavor and fat crystallization with sweet-cream butter. Record recovery yield separately from finished-product composition.
07 / 7 product frameworks
Ice Cream & Frozen Desserts
Balance fat, milk solids, sweeteners and water before choosing a stabilizer. Overrun is a volume measure, not an ingredient percentage.
Assess freezing point, overrun, hardness and melt. Selected designs may trial E1422/E1442 around 1.5–2%, with rebalancing; this is an alternative, not a mandatory addition.
Solids measures overlap. Balance one mix and assess machine performance, draw texture and melt; an illustrative overrun direction is 40–60%.
GelatoStarch-focused
Mix directions: fat 4–9%, total solids 34–38%; an illustrative overrun direction is 20–35%.
Match sweetener profile and freezing point to serving conditions. Stabilizer bases differ in active composition; do not equate a commercial blend dose with pure gum or starch.
Kulfi
Concentrated milk, sugar 12–15% of finished mix, nuts/spices as selected; finished fat direction 4–8%, total solids 40–50%.
Usually dense with little intentional air incorporation. Concentration provides body; evaluate freezing, hardness and melt without assuming a starch requirement.
Frozen Yogurt
One blend concept uses 75% ice-cream mix and 25% strained yogurt. Independent finished directions: fat 0–6%, milk solids-not-fat 12–14%, total solids 30–34%.
The blend must be recalculated from actual ingredient composition; it does not automatically meet every range. Evaluate acid balance, freezing and any culture-viability claim.
Sherbet & Fruit-based Sorbet
Dairy sherbet directions: fat 1–2%, milk solids-not-fat 1–4%, sugar 22–28%, stabilizer system around 0.4%. Fruit-based sorbet is a separate non-dairy direction.
Acidic fruit and dairy protein need compatibility checks. Keep sorbet and dairy sherbet identities separate when balancing ingredients.
Ice Milk / Lower-fat Frozen Dairy Dessert
Fat direction: 2–7%, with milk solids and sweeteners adjusted to the desired frozen texture.
Assess freezing point, ice-crystal growth and melt. Select a suitable product name for the intended market rather than relying on a historic category.
08 / 8 product frameworks
Dairy Desserts
Choose the setting mechanism first: starch, egg, gelatin, rice or a combined system. Fresh and industrial formats need separate evaluation.
Compare suitable E1422, E1442 or E1414 grades for the actual heat process. Evaluate gel strength, smoothness and separation; an E number alone does not establish UHT tolerance.
Custard — Pouring / BakedStarch-focused
Milk/cream, sugar 8–12%, egg yolk 4–8%. Starch-thickened pouring variants and egg-set baked variants require separate formulations.
An industrial pouring direction may explore E1442 2–3% with a compatible gum. Compare heat-induced egg/protein texture and serving viscosity.
Panna CottaStarch-focused
Cream/milk, sugar and gelatin. A gelatin direction of 1.3–1.7% of final mix is one starting range; gelatin strength and desired firmness affect dosage.
Sugar expressed relative to cream is not a finished-product percentage. Evaluate set, melt-in-mouth and release; industrial starch/gum variants are separate designs.
Flan / Crème Caramel / Crème BrûléeStarch-focused
Milk or cream, egg, sugar and caramel components. Selected industrial egg-reduced cup desserts may explore starch 2–3% plus a suitable gelling system.
Differentiate an egg-set dessert from a starch/gum-set version. Assess gel fracture, smoothness, caramel migration and intended serving format.
Rice Pudding / Kheer / SütlaçStarch-focused
Milk, rice 5–8%, sugar 8–12%, optional spices or nuts; some industrial designs explore starch 0.5–1.5%.
Rice hydration and its released starch provide body. Evaluate grain integrity, continued thickening and separation after the selected process.
Mousse (dairy)
Milk/cream, sugar and chocolate or fruit; an illustrative gelatin direction is 1–2%. Aerated cream contributes structure.
Measure aeration, foam drainage and set texture. Gas-dispensed and folded-cream mousses require different processes.
Cheesecake Filling / Base
Cream cheese 30–50%, sugar 15–25%, cream and/or egg. Baked directions may use starch/flour 1–3%; chilled directions may use gelatin 1–1.5%.
These are alternative setting routes. Balance the complete filling, then compare bake stability, slicing and serum separation.
Blancmange / Junket
Blancmange: milk, sugar and a starch direction of 4–6%. Junket: sweetened milk set with rennet.
The setting mechanisms differ. Evaluate smoothness and gel strength for the chosen style rather than applying one stabilizer blend to both.
09 / 3 product frameworks
Condensed, Evaporated & Dulce de Leche
Concentration changes the measurement basis. Specify additions relative to starting milk or to the finished product.
Product / style
Ingredient & composition framework
Process & texture considerations
Evaporated Milk
Concentrated standardized milk; an illustrative concentration ratio is 2.0–2.5 times the starting milk, with the final composition calculated from actual feed solids.
Assess protein heat stability, homogenization and the intended in-container or aseptic process. Concentration alone does not establish shelf stability.
Sweetened Condensed Milk (SCM)
Milk and sugar concentrated to a total-solids direction of 70–75%; specify milk solids, sucrose and water separately.
Control lactose crystallization and measure water activity. Sugar concentration does not remove the need for a validated manufacturing and packaging process.
Dulce de Leche / Cajeta / Arequipe / Manjar / Doce de Leite
Sugar direction: 18–25 parts per 100 parts starting milk. Independent finished-product directions: glucose syrup 2–5%, sodium bicarbonate 0.05–0.15%, total solids 65–72%.
Keep addition bases distinct and account for evaporation. Compare browning, cooked flavor and crystallization; cajeta may use goat's milk and confiture de lait is a related style.
10 / 4 product frameworks
Milk Powders & Recombined Dairy
Powder composition differs from reconstitution dosage. Include moisture and ingredient specifications in the mass balance.
Ingredient families include milk protein concentrate, whey protein concentrate and isolate. Grade labels such as WPC35, WPC80 and WPI90 indicate a protein-grade direction; verify the supplier's basis.
Check protein, lactose, minerals, moisture and functionality. Powders are not interchangeable at equal addition levels.
Reconstituted & Recombined Milk
Illustrative additions: skimmed milk powder 8–9%, anhydrous milkfat 3–4%, water 85–87%; choose values and balance to 100%.
Hydrate powder, disperse fat and apply the intended homogenization and heat process. Calculate finished fat and protein from ingredient specifications.
11 / 9 product frameworks
Dairy Beverages, Creamers & Cheese Tea
Evaluate suspension, protein compatibility and emulsion stability alongside flavor and drinking texture.
Product / style
Ingredient & composition framework
Process & texture considerations
Chocolate Milk (pasteurised)
Milk base with fat 1–3.5%; illustrative additions: sugar 9%, cocoa 1.5–1.8%, disodium phosphate 0.05%, stabilizer blend 0.15%.
A separate carrageenan direction is 0.02–0.05%, not automatically additional to the blend. Evaluate cocoa suspension, viscosity and protein compatibility.
This is a trial framework, not a validated UHT formula. Evaluate sedimentation, gelation, heat stability and flavor with the actual ingredient grades.
Strawberry / Banana Milk
Milk base, sugar 6–9%, optional skimmed milk powder 0–2%, selected flavor and color preparations.
Account for fruit acidity where real fruit is used. Assess protein compatibility and suspension; a flavor-only milk differs from a fruit-containing drink.
High-protein Milk Shake (UHT)
Finished protein direction: 7–10%, using selected dairy proteins and an appropriate sweetener/fat balance.
Screen heat stability, viscosity growth and sedimentation. Gellan, carrageenan or other systems may be evaluated by function and actual grade.
Eggnog
Milk/cream, egg yolk, sugar and spices; finished fat direction 6–10%, optional stabilizer blend 0.1–0.2%.
Differentiate alcoholic and non-alcoholic designs. Evaluate egg/protein heat behavior, emulsion stability and the intended storage route.
Powdered Coffee Whitener / Creamer
Dry-blend directions: fat 20–40%, carbohydrate solids 50–75%, sodium caseinate 2–6%, salts 1–3%, emulsifiers 0.5–2%; balance one combination to 100%.
Sodium caseinate is milk-derived. Assess wetting, dissolution and feathering in coffee; do not infer dairy-free status from vegetable fat.
Balance before testing. Selected designs may explore starch 0.5–1.5%; assess coffee compatibility, oil separation and protein stability after the actual heat process.
Tea Whitener / Milk-tea Creamer
Powder composition directions: fat 30–35%, protein 2–4%. Serving example: 40 g powder and 30 g syrup added to 200 g tea; these are masses, not percentages.
Specify syrup solids and dilution. Measure flavor release, body and stability in the chosen tea rather than treating the serving example as a powder formula.
Cheese-tea Cap / Milk Cap / 奶盖Starch-focused
Cream 50–65%, cream cheese 10–20%, milk 10–20%, sugar 3–8%, salt 0.3–0.8%; balance one chosen mix.
Evaluate aeration, flow and separation on the beverage. Rehydrated powder-based caps require separate starch/gum and protein hydration trials.
12 / 5 product frameworks
Whey, Casein & Permeate Products
Protein, lactose and mineral composition vary by stream and powder grade. Define the ingredient before using a numeric range.
Product / style
Ingredient & composition framework
Process & texture considerations
Acid Whey Beverages / Whey Drinks
Whey or permeate base, sugar 5–10%, juice/flavor and optional stabilizer direction 0.1–0.3%. A pH direction of 3.8–4.2 is a product-development choice.
pH is not a complete safety specification. Assess protein/juice compatibility, mineral flavor and stability through the intended process.
Carbonated Whey Soft Drink
Milk serum around 35% is one partial formulation direction; water, sweetener, flavor and carbonation are balanced separately.
Define serum solids and composition. Evaluate acidity, mineral taste, gas retention and package compatibility.
Brunost / Mysost / Gjetost / Prim / Messmör
Whey with milk and/or cream, concentrated into a spread or firm product. Independent finished directions: total solids 75–82%, fat 15–30%, lactose 35–45%.
Fat and lactose are included in total solids. Assess browning, lactose crystallization and consistency; soft and firm styles need different endpoints.
The blend totals 100%, but final protein and solids depend on ingredient specifications. Check hydration, heat stability and mouthfeel before any performance claim.
Whey Powders & Permeate as Ingredient
Illustrative powder-composition directions: sweet whey protein around 13% and lactose around 70%; permeate lactose around 85%.
Verify each ingredient specification and basis. Consider mineral load, sweetness, crystallization and browning in the finished system.
13 / 1 product frameworks
Infant, Follow-on & Growing-up Nutrition
Specialist category coverage only. This section intentionally does not provide infant-feeding recipes or nutrient dosages.
Product / style
Ingredient & composition framework
Process & texture considerations
Infant & Follow-on Formula — Category Framework Only
Protein, carbohydrate, fat and micronutrient systems designed for a defined intended population. This entry provides category coverage, not an infant-feeding recipe or dosage guidance.
Infant, follow-on, growing-up and medical nutrition are not interchangeable. Specialist product development and applicable requirements must determine composition and use; general dairy trial ranges do not transfer here.
14 / 6 product frameworks
Lactose-free, A2 & Specialty Dairy
Define the measurable product attribute first, then assess its effect on processing and texture.
Product / style
Ingredient & composition framework
Process & texture considerations
Lactose-free Milk / Yogurt / Ice Cream
Selected lactase treatment and/or separation route, followed by measurement of residual lactose in the finished product.
Hydrolysis changes sweetness, freezing behavior and browning. Define the intended label and verify the actual residual lactose rather than assuming complete conversion.
Lactose-reduced Dairy
Partial lactose hydrolysis or separation, potentially combined with blending; set a measurable residual-lactose target.
Reduction percentage and final lactose concentration are different quantities. Confirm sensory and heat-processing effects for the selected base.
A2 β-casein Milk
Milk sourced for the selected beta-casein identity, then standardized and processed for the intended milk format.
A2 identity does not establish lactose-free status or a health benefit. Verify ingredient identity and assess the same physical stability measures as the corresponding milk product.
Finished protein direction: 5–10%, using concentration, MPC, WPC or caseinate as appropriate.
Compare protein functionality, heat stability and texture. Starch or gums are optional tools for a defined problem, not substitutes for protein-system design.
Fortified & Enriched Dairy
Milk or cultured base with selected vitamin, mineral or other nutrient preparations; dosage is product-specific.
Evaluate mineral sedimentation, oil-phase dispersion, flavor and stability. Confirm ingredient suitability and intended labeling for the selected product.
Jersey / Gold-top Milk
Milk-source selection may provide a higher-fat starting material; around 4.8% fat is an illustrative source-milk composition, not a universal specification.
Standardize to the intended product target and define the appropriate heat process. Breed identity does not establish a finished-product composition or preservation route.
15 / 8 product frameworks
Regional Dairy Specialties
Preserve the intended local product identity. Similar names or ingredients do not make the processes interchangeable.
Product / style
Ingredient & composition framework
Process & texture considerations
Khoya / Khoa / Mawa
Concentrated milk solids; illustrative total-solids directions include around 80% for a firm pindi style and around 65% for a softer dhap style.
Select the style before setting the concentration endpoint. Assess grain, plasticity and how the base behaves in the final sweet.
Rabri / Basundi
Milk concentrated with sugar; sugar direction 10–15 parts per 100 parts starting milk.
Rabri emphasizes collected milk-skin layers; basundi is generally stirred toward a smoother body. Account for evaporation in final composition.
Chaas / Mattha
Dahi or cultured-milk base diluted with water and seasoned with salt, cumin or mint.
Set dilution and salt levels for the selected style. Evaluate serum separation and flow; a fresh-style drink and heat-treated product need distinct development routes.
Sütlaç / Keşkül
Sütlaç is a rice-and-milk dessert; keşkül uses an almond-flavored milk base with a selected thickening system.
Specify rice or starch, sugar and milk solids for the selected format. Evaluate grain integrity, smoothness and cooling behavior.
Gyūnyū Purin / 牛乳プリン
Milk pudding using a selected gelatin, agar, carrageenan or egg-setting route, with sugar and flavor.
These are alternative gel systems. Compare set temperature, fracture, syneresis and melt-in-mouth behavior.
Sữa Chua
Vietnamese-style cultured milk, often incorporating sweetened condensed milk as part of the base.
Include the condensed milk's sugar and milk solids in the balance. Compare set, acidity and smoothness after fermentation and cooling.
Pastillas de Leche
Milk and sugar concentrated into a soft milk candy; powdered-milk variants use a different solids-building route.
Control concentration, crystallization and shaping texture. Account for milk solids and sugar separately from the final candy yield.
Crema / Nata
Crema may be a cultured cream with fat around 20–30% in selected styles; nata can describe cream or a milk-skin product depending on region.
Define the intended local meaning before formulating. Cultured cream and collected milk skin have different texture mechanisms.
No frameworks match. Try another term or clear the filters.
04 / Dairy Formulation Guide
Match the Texture System to Your Dairy Base
Start with the function you need: body, protein protection, suspension, gel structure, foam stability or water binding.
Fermented dairy formats with different serving textures.
Build Texture Around the Fermented Milk System
A spoonable yogurt, drinkable cultured milk and concentrated labneh have different protein structures and flow targets. Culture, milk solids and processing come before the final stabilizer decision.
Compare the finished product at consistent temperatures and storage intervals. Record smoothness, viscosity, gel strength and visible serum separation separately.
Finished protein is not powder addition. Calculate from ingredient specifications, then test functionality.
Culture & inherent structure
Protein gel / fat crystals / rice / concentration
No universal addition rate.
Many traditional dairy products need no added starch. Identify the structure already provided by the base.
These are product-specific trial directions, not universal dosage recommendations or Tianjiang performance specifications. Do not combine all listed stabilizers. Select the intended ingredient grade and evaluate a balanced formulation.
Set acceptance criteria before comparing candidates. Texture performance and preservation require distinct, product-specific checks.
Development stage
Product directions
What to record
Milk standardization & hydration
Milk, powders and recombined bases
Record ingredient solids, fat, protein, hydration sequence and yield; measure composition on the intended basis.
Fermentation & gel handling
Yogurt, dahi, kefir and cultured drinks
Define the culture and endpoint; track acidity, pH, cooling, smoothing and filling effects on texture.
Heat treatment & packaging
Pasteurised, UHT and in-container products
Develop the process for the actual formulation and package with appropriate expertise. Check heat stability, fouling and post-process texture.
Concentration & drying
Labneh, powders, condensed milk and regional sweets
Account for removed water and retained solids. Measure moisture and water activity where relevant; concentration alone is not a preservation guarantee.
Freezing & aeration
Ice cream, gelato and frozen yogurt
Record mix composition, overrun, draw texture, hardening and storage conditions. Compare ice-crystal growth and melt under consistent tests.
Ripening & brining
Cheese families
Measure moisture, salt, acidity and ripening progression. Distinguish brine concentration from salt in the finished cheese.
Shelf-life evaluation
All commercial dairy formats
Verify microbiological suitability, package integrity and sensory/physical stability under intended distribution. No universal shelf life is assigned in this guide.
Use the framework with a clear understanding of its scope and measurement basis.
Are these ready-to-manufacture dairy recipes?
No. The page contains product frameworks, independent composition directions and selected partial trial examples. Balance the chosen formula and validate the process, product identity and finished performance before production.
Why do some percentages overlap or exceed 100%?
Total solids already include fat, protein, lactose and minerals. Independent ranges represent alternative design choices. Do not add composition values as though they were separate ingredients, or combine every maximum.
Does every directory entry have an individual formula?
No. The 148 directory entries include grouped names and regional variants. The 112 frameworks describe representative product approaches, including a specialist category-only entry.
What does the Starch-focused label mean?
It marks selected products where starch may be explored for a defined texture function. It does not imply that starch is required in the traditional product, permitted in every market, or that a particular grade will perform without testing.
Can I use a dairy trial range in infant nutrition?
No. Infant, follow-on and medical nutrition require specialist development. Their category entry provides no feeding recipe, nutrient dosage or permission to transfer general dairy ingredient ranges.
How do I compare two texture systems?
Use the same base composition, process, sample age, temperature and measurement method. Record viscosity, gel strength, serum separation, flavor and mouthfeel separately.
What information should I send to Tianjiang?
Share the product style, ingredient specifications, fat/protein/solids targets, heating and mixing sequence, packaging and storage route, and the texture issue you want to resolve.
Start with your dairy product
Discuss Your Dairy Formulation with Tianjiang
Share your product type, process and target texture to start a formulation discussion.
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