Maito

Maito, the Finnish word for milk, generally refers to the milky liquid produced by the mammary glands of female mammals. It is the primary source of nutrition for offspring and is widely consumed by humans as a beverage and as a base for dairy products. While cow’s milk is the most common in many countries, milk from goats, sheep, buffalo and other mammals is used in various cuisines.

Nutritionally, milk is mostly water and contains lactose, fat, and high-quality protein (casein and whey). It provides essential minerals such as calcium, phosphorus, and potassium, and vitamins A and B12. Fat content and nutrient levels vary by species and processing; milk is valued for its protein and calcium contributions to the diet.

Processing typically involves pasteurization to reduce pathogens and homogenization to prevent cream from separating. Milk is sold in whole form or with reduced fat (2%, 1%, or skim) and may be fortified with vitamin D or other nutrients. Some milk is processed as ultra-high temperature (UHT) milk for longer shelf life.

In cooking and cuisine, milk serves as a beverage and as a base for products such as cheese, yogurt, and butter. Lactose intolerance and milk allergies affect parts of the population, leading to the use of lactose-free dairy products or plant-based alternatives such as almond, soy, or oat drinks.