Mjólkur

Mjólkur is the Icelandic term for milk, the white, nutrient-rich liquid produced by the mammary glands of mammals. In everyday usage it refers most often to cow’s milk, but milk from other dairy animals such as goats and sheep is also consumed in Icelandic households and products.

Milk consists largely of water, lactose and fat, with protein and minerals such as calcium. Whole milk commonly contains about 3.5–4% fat; lower-fat varieties are also available. It provides energy and micronutrients, but some people are lactose intolerant and may use lactose-free milk or plant-based alternatives.

Commercial milk is typically pasteurized to destroy pathogenic bacteria and, in many markets, homogenized to distribute fat evenly. Varieties include whole, reduced-fat, low-fat and skimmed milk, and some are fortified with vitamin D.

In Iceland, dairy farming supports rural communities and supplies fresh milk for home consumption and for a range of dairy products, including yogurt, butter and skyr. Skyr, a traditional cultured dairy product, uses milk as its base and is a notable example of Icelandic dairy heritage.

Health considerations include lactose tolerance, milk allergy, and dietary choices. Milk remains a widely used ingredient in cooking, baking, coffee preparation and nutrition programs around the world.