Laticínios

Laticínios refers to food products derived from the milk of mammals, most commonly cows, but also including milk from goats, sheep, buffalo, and other animals. These products are a significant part of the human diet worldwide, valued for their nutritional content, particularly protein, calcium, and vitamins. The processing of milk into various laticínios involves a range of techniques that alter its texture, flavor, and shelf life.

Key laticínios include milk itself, which can be consumed fresh or pasteurized, homogenized, and fortified. Cheese is another major category, produced by coagulating milk protein and separating the curds from the whey. Cheeses vary immensely in type, from soft and creamy to hard and aged, with distinct flavor profiles influenced by the milk source, rennet used, and aging process. Yogurt is formed by bacterial fermentation of milk, resulting in a semi-solid product with a tangy taste. Butter is made by churning cream, separating the butterfat from the buttermilk. Other common laticínios include cream, sour cream, ice cream, and various milk-based desserts. The production and consumption of laticínios have a long history, dating back to the domestication of milk-producing animals.