Lactele

Lactele is a term sometimes used to refer collectively to dairy products, particularly within Romanian-language contexts. In standard usage, more precise terms such as “produse lactate” or specific product names (lapte, iaurt, brânză, etc.) are preferred. The word draws on the Latin root lact- associated with milk.

Dairy products labeled under the broader category of lactele come from milk produced by dairy animals such as cows, goats, and sheep. After collection, milk may undergo processes including pasteurization, homogenization, fermentation, aging, or ripening, depending on the end product. Common examples within this category include milk and flavored milks, yogurt, butter, cream, and various cheeses. Some products are fresh, while others are aged to develop flavor and texture.

Nutritionally, dairy products are important sources of high-quality protein, calcium, and certain vitamins. Fat content varies widely among products, and lactose content is a consideration for people with lactose intolerance. Fortified varieties (for example, with vitamin D) are common in some markets. Allergies or intolerances, as well as concerns about saturated fat, cholesterol, and additives, influence consumer choices and dietary guidelines.

Regulation and safety for dairy products are typically governed by food-safety authorities and labeling standards within a country or trade bloc. Practices emphasize pasteurization, hygienic processing, accurate labeling, and traceability from farm to consumer. Market trends in dairy include organic and regional products, consumer interest in fortified or lactose-free options, and growing competition from plant-based alternatives.

See also: Dairy product, Milk, Cheese, Yoghurt, Butter.