Milks

Milks refer to the lacteal secretions produced by mammals for feeding offspring, most commonly cow’s milk, but the term also covers a diverse range of commercially produced beverages from plant sources marketed as milks, such as almond milk or soy milk. They serve as a source of hydration and nutrients and are used globally in drinking, cooking, and dairy products.

Animal milks: The most widely consumed is cow milk, followed by goat, sheep, buffalo, and camel milk. Milk composition varies by species, but generally includes water, lactose, fat, and proteins (casein and whey). Processing such as pasteurization and homogenization is common. Some populations have lactose intolerance or milk protein allergy, affecting consumption.

Plant-based milks: Derived from cereals, nuts, seeds, and legumes; common varieties include almond, soy, oat, coconut, rice, cashew, and hemp milks. They are produced by soaking, grinding, and extracting with water, then filtering and fortifying with nutrients. Protein content is variable and usually lower than cow's milk; many are fortified with calcium and vitamin D.

Uses and considerations: Milks are used as beverages and in cooking, baking, and making dairy equivalents like yogurt and cheese. Flavor, texture, and nutrient profiles differ; those with lactose intolerance or vegan diets may opt for plant-based milks. Labeling and fortification standards vary by country.

See also: Dairy product, Fortified foods, Lactose intolerance, Plant-based diet.