maitoa

Milk, or maitoa in some languages, is a nutrient-rich liquid produced by mammary glands of female mammals to feed offspring. In most global markets, cow’s milk is the predominant commercial type, though milk from goats, sheep, buffalo, and camels is also consumed. Milk serves as a source of protein, fat, carbohydrates, vitamins, and minerals, and is used directly as a beverage as well as a base ingredient in many foods.

Nutritional composition varies by species, diet, and processing. Cow’s whole milk typically contains about 3.5–4% fat, 3–3.5% protein (primarily casein with some whey proteins), and around 4.5–5% lactose, with minerals such as calcium, phosphorus, and potassium and vitamins including B12 and A. Fortified milks may add vitamin D. Water makes up most of the volume. For dietary reasons, various reduced-fat or fat-free milks are widely available.

Processing and variants. Milk is commonly pasteurized to reduce microbial content and increase shelf life, and may be homogenized to create a uniform fat distribution. It is sold in forms ranging from whole to skim, and fortified variants include lactose-free and vitamin D–enriched products. Plant-based alternatives (e.g., soy, almond, oat milks) are not dairy milk but are often positioned as substitutes.

Storage and safety. Refrigerated storage at about 1–4°C is standard. Once opened, pasteurized milk typically remains consumable for several days, depending on the product and guidance on the label. Raw milk carries higher risks of bacterial contamination and is regulated differently across regions.

Cultural and economic role. Milk is a global staple in many diets and serves as a core ingredient in countless dairy products such as cheese, yogurt, butter, and cream. It supports dairy farming industries and food systems worldwide.