Cow's milk

Cow's milk is a nutrient-rich liquid secreted by the mammary glands of domestic cattle. It is consumed as a drink and used to make foods such as cheese, yogurt, and butter.

Casein: Casein is a family of milk proteins that forms microscopic aggregates and carries calcium and phosphate. Casein makes up most of the protein in cow's milk and forms the curds used in cheese.
Lactation: Lactation is the production and secretion of milk by mammary glands after birth. Cow's milk is produced through lactation, which begins around calving and is sustained by milking.
Cheese: Cheese is a food made by coagulating milk proteins and separating curds from whey, often followed by aging. Cow's milk is a major cheesemaking ingredient, with its proteins and fat shaping texture and flavor.
Goat milk: Goat milk is milk produced by domestic goats and used as food and as an ingredient. It is a widely consumed alternative to cow's milk, with different fat-globule and flavor characteristics.
Lactose: Lactose is the principal sugar in mammalian milk, composed of glucose and galactose. This sugar supplies carbohydrate in cow's milk and is the substance affected by lactose intolerance.
Mammary gland: A mammary gland is a milk-producing organ composed of secretory tissue and ducts. In cows, mammary glands synthesize and release milk into the udder's teat canals.
Yogurt: Yogurt is a fermented milk food made when bacterial cultures convert lactose into lactic acid. Fermentation thickens cow's milk and gives yogurt its characteristic tang.
Sheep milk: Sheep milk is milk produced by domestic sheep, commonly used for cheese and yogurt. Its typically higher solids content gives many sheep-milk cheeses a richer composition than cow's-milk cheeses.
Milk fat: Milk fat is the mixture of lipids naturally present in mammalian milk, carried in dispersed droplets. Its amount determines much of milk's richness and is adjusted in products such as whole and skim milk.
Homogenization: Homogenization is a process that reduces and disperses fat droplets in a liquid to limit separation. It keeps cream from rising to the top of most commercially sold cow's milk.

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