Leite

Leite is the Portuguese word for milk, a nutrient-rich liquid produced by the mammary glands of mammals. In global contexts, milk refers most commonly to cow’s milk used for direct consumption and in dairy products, but milk from goats, sheep, buffalo, and other mammals is also consumed.

Milk’s composition is predominantly water, with lactose as the main carbohydrate, fat, and high-quality proteins such as casein and whey. It also provides minerals, notably calcium and phosphorus, and vitamins including A and B12. The exact composition varies by species, breed, diet, and processing. Many commercial milks are fortified with vitamin D.

Processing methods include pasteurization, which heats milk to kill pathogens, and homogenization, which disperses fat to create a uniform texture. Other processes like ultra-high temperature treatment extend shelf life. Common types of cow’s milk differ in fat content: whole (full-fat), reduced-fat, low-fat, and skim (nonfat). Fortified varieties add extra nutrients, especially vitamin D.

Nutritional considerations include milk as a source of calcium, protein, and energy, balanced against concerns about saturated fat intake and, for some individuals, lactose intolerance or milk protein allergy. Lactose content can influence tolerance and digestive comfort.

Beyond drinking, milk serves as a base for numerous dairy products such as butter, cheese, yogurt, and cream. In many cultures, milk and milk-derived products are used in traditional recipes, beverages, and desserts, with regional varieties reflecting dietary practices and agricultural systems.