piima

Piima is the Estonian word for milk, the nutrient-rich liquid produced by the mammary glands of mammals, most commonly cows. It is a central staple in nutrition and a base ingredient for a wide range of dairy products.

Milk is produced by dairy animals and collected on farms, then cooled and transported to processing facilities. In modern dairy production, milk is pasteurized to kill pathogenic bacteria and, in many markets, homogenized to distribute fat evenly. Standardized to different fat contents, common varieties include whole milk (about 3.5–4% fat), reduced-fat (about 2–2.5%), low-fat (1–2%), and skim milk (0–0.5%).

Nutrition and composition: per 100 ml whole milk typically provides about 60–65 kilocalories, 3.3 g protein, 3.0–3.5 g fat, and 4.8–5.0 g carbohydrates (lactose). Skim milk offers fewer calories but similar protein content. Milk is a notable source of calcium, phosphorus, B vitamins, and riboflavin.

Uses: milk is consumed as a beverage and used in cooking, baking, and beverages, and as an ingredient for dairy products such as yogurt, kefir, and cheese.

Storage and safety: unopened pasteurized milk should be refrigerated at 1–4°C and consumed before the printed expiry date. Raw milk requires careful handling and is subject to local regulations. In many countries, long-life milk (UHT) is available with extended shelf life.

Regulation and market: milks are governed by food safety standards and labeling rules concerning fat content, fortification, and expiration, with variations by country and region.