mleko

Mleko, the Polish word for milk, is a nutrient-rich liquid produced by the mammary glands of mammals to nourish offspring. In human consumption, cow's milk is the most widely used, but milk from goats, sheep, buffalo, and camels is also consumed around the world. The composition of milk varies by species, diet, and lactation stage, but cow's milk typically contains mainly water, fat, protein, lactose, minerals, and vitamins.

Commercial milk is typically pasteurized to destroy pathogenic bacteria and extend shelf life. Homogenization breaks fat into small droplets to prevent cream from separating. Markets also standardize fat content, offering whole, reduced-fat, semi-skimmed, and skimmed milks. In several countries, milk is fortified with vitamin D to aid calcium utilization.

Milk is consumed as a beverage and serves as a base for many dairy products, including yogurt, cheese, butter, cream, and ice cream. It is also processed into powders and ghee in various cuisines. Packaging ranges from bottles and cartons to aseptic formats, with shelf lives that vary by processing method.

Nutrition and health considerations include that milk provides high-quality protein and calcium, along with vitamins A, B12, and often vitamin D when fortified. It contains lactose, which can cause digestive discomfort for some individuals, and dairy allergies can affect others. Some people avoid dairy or use lactose-free or plant-based alternatives such as almond, soy, or oat beverages.

Etymology and cultural notes: The term mleko originates from Proto-Slavic roots related to milk and is cognate with words in other Slavic languages. In many cultures, dairy products play a long-standing role in cuisine and agriculture, influencing nutrition, food safety policies, and rural economies.