Mléko

Mlík o is the Czech colloquial or dialectal variant of the word for milk. In standard Czech, the term is mléko. Milk is the nutrient-rich white liquid produced by the mammary glands of mammals and is consumed worldwide as a beverage and as an ingredient in a wide range of foods, from sauces to baked goods, and as the base for dairy products such as butter, cheese, yogurt, and cream.

Most widely produced and consumed is cow’s milk, but milk from goats, sheep, buffalo and other mammals is also used in various cuisines. Milk from dairy cows is typically standardized for fat content. Whole cow’s milk generally contains about 3.5% fat, around 3.3% protein, and about 4.8% lactose, with minerals and vitamins. Low-fat and skim variants have reduced fat levels. In many markets, some milks are fortified with vitamin D.

Milk undergoes processing to ensure safety and consistency. Common processes include pasteurization, which destroys harmful bacteria, and homogenization, which prevents fat from separating. Milk is packaged for retail and, in many regions, sold as whole, semi-skimmed, or skimmed. It may also be produced in fermented or cultured forms and used to make products such as yogurt, cheese, and butter. Fortified versions, such as vitamin D milk, are widely available.

Nutritionally, milk provides calcium, phosphorus, potassium, riboflavin, and vitamin B12, along with energy from carbohydrates and fat. Lactose, the natural sugar in milk, can cause intolerance for some people. Allergies to milk proteins can occur, especially in early life. Safety and storage guidelines advise refrigeration and adherence to use-by dates; raw milk carries higher health risks and is subject to local regulation.