Mälk

Mælk is a nutrient-rich fluid produced by the mammary glands of lactating mammals and is widely used as a beverage and as an ingredient in many foods. In Denmark and most Nordic countries, mælk typically refers to cow’s milk, but milk from goats or sheep is also consumed, and other mammals produce milk for human use in different regions.

Composition and nutrition: Milk contains water, lactose (milk sugar), fat, and high-quality protein (primarily casein and whey). It provides minerals such as calcium and phosphorus and vitamins including B2 and B12, with fat content varying by product. Many milks are fortified with vitamin D. Lactose can be avoided by some people due to lactose intolerance, and dairy proteins can trigger allergies in a minority of individuals.

Production and processing: Commercial mælk is produced from dairy cows, collected, cooled, and subjected to pasteurization to reduce pathogenic bacteria. It may be homogenized to distribute fat evenly and standardized to different fat contents, such as whole, reduced-fat, or skimmed milk. Some milk undergoes ultra-high-temperature processing (UHT) for longer shelf life. Packaging and distribution follow food-safety standards, and storage typically requires refrigeration.

Uses: Milk is consumed plain or used in a wide range of foods and drinks, including coffee and cereals. It is a primary ingredient in dairy products such as cheese, yogurt, butter, and cream, and is essential in many culinary preparations and baking.

Safety and alternatives: In addition to pasteurized milk, some markets permit raw milk under specific regulations. Plant-based alternatives, such as almond, soy, or oat milks, are available for those seeking lactose-free or vegan options; these are not classified as mælk in traditional dairy terms.