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Since milk is one of the most commonly used dairy products, one frequently asked question is how types of milk differ. Whole milk, also referred to as vitamin D milk, contains 3.25% fat by weight and is the closest version of milk to what comes directly from the cow.

All milk sold in major retailers goes through a pasteurization process, but the amount of milkfat that remains in the milk differentiates the four main types. As the name suggests, 2% contains 2% fat by weight, while skim milk contains no fat. The amount of milkfat impacts the fat grams and number of calories in each serving of milk.

As mentioned, lactose is a sugar that occurs naturally in the milk of mammals, including cows, sheep, and goats. If a person's body doesn't naturally produce lactase, an enzyme that breaks down lactose, they often experience health symptoms and side effects when they consume dairy products.

Lactose-free milk is an option for those who are intolerant to the naturally occurring sugar. This is cow's milk that includes lactase as an additive that breaks down the lactose. Lactose-free milk contains the same key essential nutrients as milk containing lactose and is a healthy dairy product that enables lactose-intolerant individuals to enjoy milk without experiencing the side effects.

Butter is a dairy product made from the protein and fat components of cream or milk. When produced, butter can include salt and will indicate on the package whether it's salted or unsalted. Both types of butter work well for cooking, although the type you select depends on your own personal preference. By using unsalted butter, you maintain more control over how much salt will go into the recipe.

If the recipe calls for salt to taste, you can sample the dish as you add the ingredients to determine whether more salt should be added after adding salted butter. However, if you do use salted butter, you won't have as much control. When buttering bread or adding butter as a topping, many people prefer the flavor of salted butter.

Most dairy products can safely be frozen, although it's important to note that the texture or appearance may change after freezing. If you want to freeze milk or other dairy products in liquid form, make sure to leave at least a half-inch of space in your airtight storage container, as the liquid will expand when frozen. Freezing shredded cheese often yields better results than freezing a block of cheese.

When you're ready to use the frozen dairy products, allow them to defrost in the refrigerator before use. Since the texture may have changed, you may want to use them as ingredients when cooking rather than consuming defrosted dairy products as is. Dairy products are perishable by nature, so you should store them at 40 degrees Fahrenheit or below. If you leave dairy products out by mistake, you should throw them away after they are out for two hours (or one hour in 90 degrees Fahrenheit or warmer).