| Eliminación de la lactosa | Lactose removal |
| Embotellamiento, embotellar la leche | Bottling of milk |
| Emulsionante | Emulsifier |
| Emulsionante, agente antiaglutinante | Anticaking agent (in milk powder) |
| Endurecimiento de la mantequilla | Hardening of butter |
| Enfermedad causada por la leche | Milk-borne disease |
| Ensayo de la grasa láctea, prueba de la grasa láctea | Gerber test, milk fat test (determines percentage of fat in milk) |
| Enzima de pepsina | Enzyme pepsin (used in cheese making) |
| Enzimas coagulantes | Coagulating enzymes |
| Escaladura del queso | Scalding of cheese |
| Escurridor de cuajada | Curd rack |
| Espátula para amasar la mantequilla | Scotch hand |
| Espesante | Thickening agent |
| Espumadera | Skimming-ladle |
| Estabilizadores | Stabiliziers (food additives to milk products) |
| Establo, almacén | Barn |
| Esterilización en la botella | In-bottle process |
| Estreptococos | Streptococci (streptococus thermophilus) |
| Evaporador | Evaporator |
| Experto en industrias lácteas | Dairy expert |
| Explotación, industria lechera | Dairy farming, dairying |
| Extracto seco de la leche | Milk solids |
| Extracto seco desnatado | Non-fat dry matter, skimmed dry matter |
| Extracto seco magro | Solids not fat |
| Exudación | Sweating of cheese |
| Exudación del queso | Exudation of cheese |