Leches

Leches is the plural form of leche in Spanish, meaning milk. It refers to the edible, nutrient-rich dairy liquid produced by the mammary glands of mammals such as cows (the most common source in commercial dairy), goats, and sheep. The term can be used to describe milk in general or to specify a source, as in leche de vaca (cow's milk), leche de cabra (goat's milk), or leche de oveja (sheep's milk). In culinary contexts, leches are used as beverages and ingredients in desserts and sauces, and the phrase leche de coco (coconut milk) uses the same word for a plant-based liquid, though many Spanish-speaking regions distinguish leches animales from leches vegetales.

Production and processing: Milk is collected from dairy animals, then processed for safety and texture. Common processes include pasteurization (to kill pathogens) and homogenization (to reduce fat separation). Dairy milks are often sold in varying fat contents (whole, reduced-fat, skim) and may be fortified with vitamins such as A and D. In some markets, "leche" also refers to liquid dairy products that have been ultra-pasteurized or UHT-treated for longer shelf life.

Nutrition and cultural aspects: Milk is a source of protein, calcium, riboflavin, and vitamin B12, though many people are lactose intolerant or choose plant-based alternatives. Milk production is a significant agricultural activity with environmental and animal-welfare considerations. The word leches appears in literature and expressions and varies by dialect, but generally denotes milk and its derived products across Spanish-speaking regions.