This question was closed without grading. Reason: Answer found elsewhere
Jul 29, 2014 20:25
9 yrs ago
8 viewers *
English term
dairy vs milky
English
Other
Food & Drink
Hi all,
I need some help of native English speakers with distinguishing between the terms "dairy" and "milky", as, for example, in this patent:
http://www.faqs.org/patents/app/20130196031
The problem is that both "dairy" and "milk(y)" are translated into Russian as "milk(y)" (there is only one word in Russian for both "dairy" and "milk"), so it is necessary to add something to make things clear.
My take is that:
- the term "dairy" means "made of milk", "milk product(s)", and in some special context (like in the above mentioned patent) it may describe the content of milk or milk components (like milk fat, milk proteins etc.) in the product;
- the term "milky" describes the taste or flavor of the dairy product, especially as "milky flavor" is mentioned throughout the text.
The most tricky in the above patent are descriptions of products that contain both these terms, e.g. "sweet, low dairy, malty, milky" - do I understand this correctly as "sweet product with low content of milk (or milk components), malty, with milk flavor"?
Many thanks for your help!
Natalia
I need some help of native English speakers with distinguishing between the terms "dairy" and "milky", as, for example, in this patent:
http://www.faqs.org/patents/app/20130196031
The problem is that both "dairy" and "milk(y)" are translated into Russian as "milk(y)" (there is only one word in Russian for both "dairy" and "milk"), so it is necessary to add something to make things clear.
My take is that:
- the term "dairy" means "made of milk", "milk product(s)", and in some special context (like in the above mentioned patent) it may describe the content of milk or milk components (like milk fat, milk proteins etc.) in the product;
- the term "milky" describes the taste or flavor of the dairy product, especially as "milky flavor" is mentioned throughout the text.
The most tricky in the above patent are descriptions of products that contain both these terms, e.g. "sweet, low dairy, malty, milky" - do I understand this correctly as "sweet product with low content of milk (or milk components), malty, with milk flavor"?
Many thanks for your help!
Natalia
Responses
| 4 +3 | category vs description |
LisaV20
|
| 4 -1 | dairy includes: |
airmailrpl
|
Responses
+3
20 mins
category vs description
If this helps, dairy is basically a category of food. For example "A vegan does not eat meat or dairy". Or "lactose intolerant people cannot eat dairy". Or "The dairy industry is doing well". Low dairy would mean that there is not a lot of milk product in the food - - perhaps interesting for someone who is only slightly lactose intolerant.
"Milky" is solely a descriptor used to describe the color of a liquid, taste of something or maybe someone's porcelain skin. You could say "with a milky flavor". If you say "with milk flavor", someone might think you mean a milk flavoring.
"Milky" is solely a descriptor used to describe the color of a liquid, taste of something or maybe someone's porcelain skin. You could say "with a milky flavor". If you say "with milk flavor", someone might think you mean a milk flavoring.
Peer comment(s):
| agree |
Tony M
: Yes, it is conceivable something might have the quality of being 'milky' without necessarily containing any dairy products.
8 mins
|
| agree |
Björn Vrooman
: Tentatively agree considering the context (the patent link given). E.g., the Starbucks offer of a "really, really milky coffee" (Latte) has (at first!) nothing to do with taste and flavor but with content. However, that's not asked here.
38 mins
|
| agree |
Tina Vonhof (X)
17 hrs
|
-1
1 hr
airmailrpl
Brazil
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Works in field
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Native in: English (Variant: US) 
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Works in: English to Portuguese, Portuguese to English, English, and 1 more.
Related KudoZ points
:
4
dairy includes:
dairy includes: Milk, cheese, butter, cream, Yogurt, etc. =>
Types of dairy products
Crème fraîche, slightly fermented cream
Clotted cream, thick, spoonable cream made by heating milk
Single cream, double cream and whipping cream
Smetana, Central and Eastern European variety of sour cream
Cultured milk resembling buttermilk, but uses different yeast and bacterial cultures
Kefir, fermented milk drink from the Northern Caucasus
Kumis/Airag, slightly fermented mares' milk popular in Central Asia
Powdered milk (or milk powder), produced by removing the water from (usually skim) milk
Whole milk products
Buttermilk products
Skim milk
Whey products
High milk-fat and nutritional products (for infant formulas)
Cultured and confectionery products
Condensed milk, milk which has been concentrated by evaporation, with sugar added for reduced process time and longer life in an opened can
Khoa, milk which has been completely concentrated by evaporation, used in Indian cuisine including gulab jamun, peda, etc.)
Evaporated milk, (less concentrated than condensed) milk without added sugar
Ricotta, acidified whey, reduced in volume
Infant formula, dried milk powder with specific additives for feeding human infants
Baked milk, a variety of boiled milk that has been particularly popular in Russia
Butter, mostly milk fat, produced by churning cream
Buttermilk, the liquid left over after producing butter from cream, often dried as livestock feed
Ghee, clarified butter, by gentle heating of butter and removal of the solid matter
Smen, a fermented, clarified butter used in Moroccan cooking
Anhydrous milkfat (clarified butter)
Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally with bacteria and sometimes also with certain molds
Curds, the soft, curdled part of milk (or skim milk) used to make cheese
Paneer
Whey, the liquid drained from curds and used for further processing or as a livestock feed
Cottage cheese
Quark
Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese
Fromage frais
Caseinare
Caseinates, sodium or calcium salts of casein
Milk protein concentrates and isolates
Whey protein concentrates and isolates, reduced lactose whey
Hydrolysates, milk treated with proteolytic enzymes to alter functionality
Mineral concentrates, byproduct of demineralizing whey
Yogurt, milk fermented by Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus
Ayran
Lassi, Indian subcontinent
Leben
Clabber, milk naturally fermented to a yogurt-like state
Gelato, slowly frozen milk and water, lesser fat than ice cream
Ice cream, slowly frozen cream, milk, flavors and emulsifying additives (dairy ice cream)
Ice milk, low-fat version of ice cream
Frozen custard
Frozen yogurt, yogurt with emulsifiers
Other
Viili
Kajmak
Filmjölk
Piimä
Vla
Dulce de leche
Skyr
Junket, milk solidified with rennet
--------------------------------------------------
Note added at 2 days18 hrs (2014-08-01 14:48:00 GMT)
--------------------------------------------------
> Asker: Have you read my question at all? :-)
>I need some help of native English speakers with distinguishing between the terms >"dairy" and "milky",
In order to distinguish between the terms - one has to understand the meaning of the terms - which was my intention in pointing out the meaning of the terms - also you did not indicate if your were translating to Russian of from Russian
Types of dairy products
Crème fraîche, slightly fermented cream
Clotted cream, thick, spoonable cream made by heating milk
Single cream, double cream and whipping cream
Smetana, Central and Eastern European variety of sour cream
Cultured milk resembling buttermilk, but uses different yeast and bacterial cultures
Kefir, fermented milk drink from the Northern Caucasus
Kumis/Airag, slightly fermented mares' milk popular in Central Asia
Powdered milk (or milk powder), produced by removing the water from (usually skim) milk
Whole milk products
Buttermilk products
Skim milk
Whey products
High milk-fat and nutritional products (for infant formulas)
Cultured and confectionery products
Condensed milk, milk which has been concentrated by evaporation, with sugar added for reduced process time and longer life in an opened can
Khoa, milk which has been completely concentrated by evaporation, used in Indian cuisine including gulab jamun, peda, etc.)
Evaporated milk, (less concentrated than condensed) milk without added sugar
Ricotta, acidified whey, reduced in volume
Infant formula, dried milk powder with specific additives for feeding human infants
Baked milk, a variety of boiled milk that has been particularly popular in Russia
Butter, mostly milk fat, produced by churning cream
Buttermilk, the liquid left over after producing butter from cream, often dried as livestock feed
Ghee, clarified butter, by gentle heating of butter and removal of the solid matter
Smen, a fermented, clarified butter used in Moroccan cooking
Anhydrous milkfat (clarified butter)
Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally with bacteria and sometimes also with certain molds
Curds, the soft, curdled part of milk (or skim milk) used to make cheese
Paneer
Whey, the liquid drained from curds and used for further processing or as a livestock feed
Cottage cheese
Quark
Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese
Fromage frais
Caseinare
Caseinates, sodium or calcium salts of casein
Milk protein concentrates and isolates
Whey protein concentrates and isolates, reduced lactose whey
Hydrolysates, milk treated with proteolytic enzymes to alter functionality
Mineral concentrates, byproduct of demineralizing whey
Yogurt, milk fermented by Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus
Ayran
Lassi, Indian subcontinent
Leben
Clabber, milk naturally fermented to a yogurt-like state
Gelato, slowly frozen milk and water, lesser fat than ice cream
Ice cream, slowly frozen cream, milk, flavors and emulsifying additives (dairy ice cream)
Ice milk, low-fat version of ice cream
Frozen custard
Frozen yogurt, yogurt with emulsifiers
Other
Viili
Kajmak
Filmjölk
Piimä
Vla
Dulce de leche
Skyr
Junket, milk solidified with rennet
--------------------------------------------------
Note added at 2 days18 hrs (2014-08-01 14:48:00 GMT)
--------------------------------------------------
> Asker: Have you read my question at all? :-)
>I need some help of native English speakers with distinguishing between the terms >"dairy" and "milky",
In order to distinguish between the terms - one has to understand the meaning of the terms - which was my intention in pointing out the meaning of the terms - also you did not indicate if your were translating to Russian of from Russian
Note from asker:
| Have you read my question at all? :-) |
Peer comment(s):
| neutral |
Björn Vrooman
: What has any of this to do with the asker's question about the difference between "dairy" and "milky" as adjectives? There is also "nondairy milk". // Point is: Yours is not an answer to the question. Confirmed by the asker as well.
22 mins
|
|
And your point is ??
|
|
| disagree |
Max Deryagin
: Not an answer.
4 hrs
|
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what exactly do you consider to be the question ??
|
Discussion
There was a definition of milky further in the text, "TABLE 9 Sensory terms for white coffees: Milky - Intensity of milk flavor". The meaning of "diary" as "content of milk and/or milk ingredients" in this context becomes obvious from paragraphs [0081] and [0141].
This could be complicated by the "creamy" flavor though?
I did read the link you provided. That's why I said below:
Not sure ["dairy" as in "milk produced by animals"] would be the case here though. I guess sticking to "resembling milk" for "milky" may work best.
Edit: The "low milky" etc. in the linked document point to taste + consistency (much as Lisa said).
I would like to ask you to provide your thoughts concerning these two terms in the context of the patent the link to which i have provided, not just in general.
ˈmilkē/
adjective
adjective: milky; comparative adjective: milkier; superlative adjective: milkiest
1.
containing or mixed with a large amount of milk.
"a cup of sweet milky coffee"
(of a cow) producing a lot of milk.
resembling milk, especially in color.
"not a blemish marred her milky skin"
(of something that is usually clear) cloudy.
"the old man's milky, uncomprehending eyes"
synonyms: pale, white, milk-white, whitish, off-white, cream, creamy, chalky, pearly, nacreous, ivory, alabaster; More
"dairy" usually means products made from milk (food processing) or the factory for milk products. As there have not yet been any changes to any of the answers, let me add one thing here: "Milky" can also mean "contains milk". See the dictionary definitions (for example, http://www.merriam-webster.com/dictionary/milky ) and, e.g., the expression "milky coffee". The adjective "milky" added to a noun could simply mean "milk-like" (your example: milky flavor). Dairy can also mean "milk produced by animals", as you can see here: http://www.quickanddirtytips.com/health-fitness/healthy-eati...
Not sure that would be the case here though. I guess sticking to "resembling milk" for "milky" may work best. Maybe I'll still find sth. else later if you need more information.
One (dry) joke at the end: Do you know the "milky cow"? That's when you can be sure you got enough milk for the day!