Milk

thumb|A glass of cow milk thumb|Cows in a Rotolactor|rotary milking parlor Milk is a usually white liquid food (but can be shades of yellow, cream, pink, or even brown) produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum,

200px|thumb|A glass of soured milk whey Whey, also known as milk serum, is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct of the making of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct of the making of acidic dairy products such as strained yogurt.

thumb|On the left is breast milk of the human expressed on day 4 of lactation, and on the right is [[breast milk expressed on day 8. Colostrum gives the milk a yellowish hue.]] thumb|Bovine colostrum (beestings) next to spray-dried colostrum powder

condition involving a decreased ability to digest lactose due to a lack of lactase in the small intestines, either genetically or from injury

dehydrated milk

thumb|A boy hand milks a cow on a farm in Nigeria thumb|Reindeer milking (19th century) Milking is the act of removing milk from the mammary glands of cattle, water buffalo, humans, goats, sheep, and, more rarely, camels, horses, and donkeys. Milking may be done by hand or by machine, and requires the animal to be currently or recently pregnant. The milker may refer either to the animal that produces the milk or the person who milks said animal.

right|thumb|Eggnog with cinnamon Eggnog (or egg nog), historically also known (when alcoholic) as milk punch or egg milk punch, is a rich, chilled, sweetened, creamy dairy-based beverage traditionally made with milk and/or cream, sugar, whipped eggs (which gives it a frothy texture) and, in some contexts, distilled spirits such as brandy, rum or bourbon.

Lactation describes the secretion of milk from the mammary glands in addition to the period of time that a parent lactates to feed her young. The process can occur with all sexually mature female mammals, although it may predate mammals. The process of feeding milk in all female creatures is called nursing, and in humans it is also called breastfeeding. Newborn infants often produce some milk from their own breast tissue, known colloquially as witch's milk.

manufactured food designed and marketed for feeding of infants

International Day established to recognise the importance of milk as a global food

milk after all the milkfat has been removed

domesticated bovine raised primarily for its milk

food processing technology

type of food allergy caused by milk

milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life

Food safety crisis

long-term production of milk

container for the transportation of milk

dairy food that has been fermented with lactic acid bacteria

non-dairy substitute for milk

α-lactalbumin, also known as alpha-lactalbumin and LALBA, is a protein that in humans is encoded by the LALBA gene.

β-Lactoglobulin (beta-lactoglobulin, BLG, Bos d 5) is the major whey protein of cow and sheep's milk (~3 g/L), and is also present in many other mammalian species; a notable exception being humans. Its structure, properties and biological role have been reviewed many times. BLG is considered to be a milk allergen.

milking of dairy animals, especially of dairy cattle, without human labour

cooking utensil

Film of protein forming on dairy milk

brand of milk and trademark of the a2 Milk Company

milk

raised platform, typically at a farm entrance by the roadside, on which milk churns are left for collection

Wikimedia list article

milk from livestock raised according to organic farming methods

Topic in Jewish dietary law

mammalian protein found in Homo sapiens

type of product

1955 food safety incident in Japan

Lactalbumin, also known as "whey protein", is the albumin contained in milk and obtained from whey. Lactalbumin is found in the milk of many mammals. There are alpha and beta lactalbumins; both are contained in milk.

education-related UK parliament act of 1944

Dairy cow lactation stage

Wikimedia list article

brand of canned condensed milk

Haymilk (; ) is a dairy milk produced from animals that have mainly been fed fresh grass and (dry) hay, rather than fermented fodder. The milk is thus produced according to the tradition in the Alps. The term haymilk is registered as a traditional speciality guaranteed in the UK and the European Union, and can only be used for milk produced corresponding to those specifications.

dairy products, including cheese and non-fat dry milk powder, which derive from milk that has been milked under the supervision of a religiously observant Jew

heat-treated milk