Milk

Milk is a nutrient-rich liquid produced by mammary glands to nourish young mammals. It contains water, fats, proteins, sugars, minerals, and vitamins in proportions that vary among species.

Casein: Casein is a family of milk proteins that forms mineral-rich micelles and coagulates during cheese making. Its micelles carry much of milk’s protein and calcium.
Mammary gland: A mammary gland is a milk-producing organ found in mammals. Milk is synthesized and secreted by specialized cells in this organ.
Dairy farming: Dairy farming is the raising and management of animals for milk production. It organizes the breeding, feeding, and milking of animals for human consumption.
Human milk: Human milk is milk produced by the mammary glands of a human parent to nourish an infant. Its composition is adapted to human infant growth and immune development.
Lactose: Lactose is the principal sugar in mammalian milk, made from glucose and galactose. This milk sugar supplies energy and shapes digestion.
Lactation: Lactation is the production and secretion of milk by mammary glands. Milk is the product of this reproductive process.
Pasteurization: Pasteurization is controlled heating that reduces disease-causing microbes in food and drink. Heating milk makes it safer while preserving much of its nutritional value.
Cow's milk: Cow’s milk is milk produced by cattle and widely used as food by humans. It is the dominant commercial milk in many regions, but differs from human milk.
Milk fat: Milk fat is the mixture of lipids in milk, present as droplets surrounded by membranes. Fat droplets provide concentrated energy and carry fat-soluble vitamins.
Prolactin: Prolactin is a hormone that promotes milk synthesis in mammary glands. Its signaling helps maintain milk production after birth.

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