Lait

Lait, the French word for milk, refers to the lacteal secretion produced by the mammary glands of female mammals. The most widely consumed type is bovine milk, but milk from goats, sheep, and water buffalo is also common in various regions. Lait is used as a beverage and as an ingredient in many dairy products.

Milk composition varies by species and other factors. Cow’s milk typically contains about 3 to 4 percent fat, around 3 to 4 percent protein, and 4.5 to 5 percent lactose, with water comprising the remainder. It provides minerals such as calcium and phosphorus, vitamins including A, D, and B12, and a mix of other micronutrients. The exact proportions depend on breed, feed, and processing.

Production and processing commonly involve pasteurization to destroy pathogenic bacteria and homogenization to disperse fat evenly. Milks may be standardized to a target fat content and fortified with vitamins A and D. Some products undergo ultra-high-temperature processing for longer shelf life. Raw milk is available in some markets but carries higher safety considerations.

Uses and dietary considerations include direct consumption as a beverage and use in cooking, baking, and the production of cheese, yogurt, butter, and cream. Dairy intake provides calcium and protein for many people, but lactose intolerance, milk protein allergies, or dietary choices lead some individuals to avoid dairy or choose plant-based alternatives.

Economic and regulatory notes: Major producers include the United States, the European Union, India, and other regions. Dairy production and milk products are subject to safety, labeling, and quality standards that vary by country.