29 Dairy products prepared with bacteriological cultures and their nutritive substances, namely, milk products containing predominately milk, yogurt, kefir, buttermilk, milk beverages containing predominately milk, sour milk, curdled milk, condensed milk, dried milk, chocolate milk, sour cream, curds, whey, whey based food beverages, peanut milk, curd cheese, and canned soybeans, and in each case may also have added fruits