Lehmapiima

Lehmapiima, known in English as cow's milk, is the milk produced by dairy cattle for direct consumption and for processing into dairy products. It is primarily water, with fat, protein, lactose, minerals and vitamins making up the remainder. Whole milk typically contains about 3.5% fat, 3.3% protein, and 4.8% lactose, with small amounts of minerals. Fat content varies by product: whole milk around 3.5%, reduced-fat around 2%, low-fat around 1%, and skim under 0.5%.

Most milk is pasteurized to kill pathogens and often homogenized to distribute fat evenly, preventing creaming. Some regions also offer raw milk products, which are unpasteurized and carry higher health risks. Milk can be processed further into products such as cheese, yogurt, butter, and ice cream, and is used as an ingredient in many foods.

Nutritionally, cow's milk provides calcium, phosphorus, vitamins B12 and riboflavin, and high-quality protein, along with energy from lactose. Some people are lactose intolerant or allergic to milk proteins and may require alternatives.

Global production is extensive, led by large dairy industries in the United States, the European Union, and India, with a variety of farming systems from pasture-based to intensive operations. Cattle breeds such as Holstein-Friesian, Jersey, and Ayrshire influence composition and yield.

Safety and regulation cover milk handling, pasteurization standards, and labeling. Storage requires refrigeration; unopened pasteurized milk generally keeps 5–7 days, and once opened should be consumed within a few days.