llet

Llet is the Catalan word for milk, a white, nutrient-rich liquid produced by the mammary glands of female mammals. In nutrition science, milk serves as a primary source of hydration, protein, fat, lactose and micronutrients. The composition varies by species and diet; cow's milk, the most widely consumed, typically contains about 3.5% fat, 3.3 g protein per 100 ml, 4.8 g lactose per 100 ml, and about 60–65 kcal per 100 ml. Other milks, such as those from goats, sheep or camels, have different fat and protein profiles and may be preferred for taste, digestibility, or dietary needs. Milk used for consumption is commonly processed by pasteurization and may be homogenized. Pasteurization heats milk to kill pathogenic bacteria; UHT sterilization extends shelf life. Homogenization reduces fat globule size to prevent creaming. Standardized products with reduced fat content or fortifications, such as added vitamin D, are common; lactose-free versions exist for people with lactose intolerance.

Milk is used widely in cooking and food production, as a beverage and as the basis for dairy products including cheese, yogurt, butter, and cream. Culturally, milk has been a staple in many diets for millennia and is central to various culinary traditions and rituals.

Historically, the domestication of dairy animals began in the Neolithic era, enabling sustained milk production and the development of dairy industries worldwide.