qumësht

Qu mësht is the Albanian term for the white, nutrient-rich liquid produced by the mammary glands of female mammals. It is the primary source of nutrition for newborns in many mammal species and a widely consumed dairy product in human diets. In everyday use, qumësht typically refers to cow’s milk, but milk from goats, sheep, buffalo, and other species is also included.

Composition and nutritional aspects vary by species, breed, feed, and processing. A typical 100 ml of fresh cow’s milk contains about 87 ml water, around 4–5 grams of lactose, 3–4 grams of fat in whole milk, and 3–4 grams of protein, along with minerals such as calcium (roughly 120 mg per 100 ml) and various vitamins. The energy content is approximately 60–70 kcal per 100 ml. Milk provides a balance of carbohydrates, protein, fat, and micronutrients, but individual tolerance varies, particularly due to lactose content.

Processing and varieties: common practices include pasteurization (heating to eliminate pathogens), homogenization (to distribute fat evenly), and packaging for retail. Some products undergo ultra-high-temperature processing to extend shelf life. Commercial qumësht is sold in varieties such as whole, reduced-fat, low-fat, skim, and fortified versions with added vitamins A and D.

Uses and safety: qumësht is consumed as a beverage and used as an ingredient in a wide range of foods, including yogurt, cheese, butter, and baked goods. Raw milk is regulated differently by country due to safety considerations; pasteurized milk is more common in many markets. Proper refrigeration (around 4°C or lower) helps maintain quality and safety, and shelf life depends on processing and storage conditions.