mleka

Mleka is a term used in several Slavic languages to refer to the dairy product milk. In Czech and Slovak, the word for milk is mleko, with mleka forming the genitive case used in phrases such as brak mleka (lack of milk). In Polish, mleko is the standard noun for milk, with mleka as the genitive singular. The concept is the same across languages: a nutrient-rich liquid produced by lactating mammals and consumed as a staple food.

Milk is produced by lactating mammals, primarily cattle, but also goats, sheep, buffalo, and in some regions camels. Agricultural practices include milking, cooling, and transport to processing facilities. In dairy processing, milk is pasteurized to reduce pathogens, homogenized to prevent fat separation, and often fortified with vitamin D. Some products are UHT treated for extended shelf life.

Common dairy milks include whole, reduced-fat, low-fat, and skim milk. Fortified milks may contain added calcium, vitamins, or omega-3 fatty acids. Plant-based alternatives such as oat, soy, and almond milks provide non-dairy options. Milk is widely used in drinking, cooking, baking, and production of dairy products like cheese, yogurt, and butter.

Milk supplies high-quality protein, calcium, potassium, phosphorus, riboflavin, and vitamin B12. A typical 240 ml cup of whole milk contains about 150 calories, 8 g protein, 12 g carbohydrates (lactose), and 8 g fat. Lactose intolerance affects some individuals; dairy allergies are a separate consideration.

Global milk production forms a major segment of the agricultural economy, with leading producers and a global supply chain. Storage and safety hinge on refrigeration, clean handling, and pasteurization. Cultural significance and dietary guidelines influence consumer choices and industry regulation.