Abstract
What type of product is mammal milk considered?
Dairy product
Súrmjólk Weaning Milk protein concentrate Romanian cuisine Filled milk
Súrmjólk-Abstract Weaning-Abstract Milk_protein_concentrate-Abstract Romanian_cuisine-List_of_cheese_types Filled_milk-Abstract
Súrmjólk (, "sour milk") is an Icelandic cultured milk product, or a type of yogurt. It is made from either whole or semi-skimmed milk and various flavorings are sometimes added. 
Weaning is the process of gradually introducing a mammal infant to what will be its adult diet and withdrawing the supply of its mother's milk. The process takes place only in mammals, as only mammals produce milk. The infant is considered to be fully weaned once it no longer receives any breast milk (or bottled substitute). 
Milk protein concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. The United States officially defines MPC as “any complete milk protein (casein plus lactalbumin) concentrate that is 40 percent or more protein by weight.” In addition to ultrafiltered milk products, the MPC classification includes concentrates made through other processes, such as blending nonfat dry milk with highly concentrated proteins, such as casein. 
The generic name for cheese in Romania is "brânză", and it is considered to be of Dacian origin. Most of the cheeses are made of cow's or sheep's milk. Goat's milk is rarely used. Sheep cheese is considered "the real cheese", although in modern times some people refrain from consuming it due to its higher fat content and specific smell. "Brânză de burduf" is a kneaded cheese prepared from sheep's milk and traditionally stuffed into a sheep's stomach; it has a strong taste and semi-soft texture  "Brânză topită" is a melted cheese and a generic name for processed cheese, industrial product  "Brânză în coşuleţ" is a sheep's milk, kneaded cheese with a strong taste and semi-soft texture, stuffed into bellows of fir tree bark instead of pig bladder, very lightly smoked, traditional product  "Caş" is a semi-soft fresh white cheese, unsalted or lightly salted, stored in brine, which is eaten fresh (cannot be preserved), traditional, seasonal product  "Caşcaval" is a semi-hard cheese made with sheep's or cow's milk, traditional product  "Năsal", with a pungent aroma, traditional product  "Penteleu", a type of Cașcaval, traditional product  "Șvaițer", industrial product (Schweizer Käse)  "Telemea", cow's or sheep's milk white cheese, vaguely similar to feta. The traditional "Brânză de Brăila" (a type of telemea which has become quite scarce) is spiced with Nigella damascena seeds, which give it a unique flavor. "Urdă" - made by boiling the whey drained from cow's or ewe's milk until the remaining proteins precipitate and can be collected, traditional product  
Filled milk is any milk, cream, or skim milk that has been reconstituted with fats, usually vegetable oils, from sources other than dairy cows. Pure evaporated filled milk is generally considered unsuitable for drinking because of its particular flavor, but is equivalent to unadulterated evaporated milk for baking and cooking purposes. Other filled milk products with substituted fat are used to make ice cream, sour cream, whipping cream, and half-and-half substitutes among other dairy products. Coconut oil filled milk became a popular cost-saving product sold throughout the United States in the early 20th century. Coconut oil could be cheaply imported, primarily from the Philippines (at the time under American rule), and this product was able to undercut the market for evaporated and condensed milk. At the time, liquid milk was not widely available or very popular because of the rarity of refrigeration and the problems of transportation and storage. 