leche

Leche is the Spanish term for milk, the nutrient-rich liquid produced by the mammary glands of mammals. The most widely consumed variety is cow’s milk, but milk from goats, sheep, buffalo, and camels is also produced for dietary use in various regions. Milk provides water, lactose, fats, and high-quality protein (casein and whey) along with minerals such as calcium and phosphorus and vitamins A and D when fortified.

Commercial milk is typically pasteurized to reduce harmful bacteria and homogenized to create a uniform fat dispersion. It is commonly sold in several fat levels: whole, reduced-fat, low-fat, and skim. Fortification with vitamins A and D is common in many countries. Some people are lactose intolerant or have milk protein allergies; lactose-free milks and non-dairy alternatives are available, though nutritional content may differ.

In cooking and baking, milk is used as a beverage and as an ingredient in products such as yogurt, cheese, butter, and desserts. It also serves as a base for beverages like hot chocolate and for sauces and creams.

Storage and safety: refrigerate milk at or below 4°C and consume by the labeled date. UHT milk is shelf-stable until opened. Raw milk carries higher health risks and is regulated differently by country.

Economic and environmental considerations surround dairy farming, including animal welfare, water and land use, and emissions, alongside regulatory standards for production, labeling, and safety.