zuivelmelk

Zuivelmelk is dairy milk intended for human consumption, typically milk produced by dairy cattle. In Dutch markets it distinguishes dairy milk from plant-based milks such as sojamelk or amandelmelk. It is commonly sold in different fat levels and packaging formats.

Most zuivelmelk is produced on dairy farms, collected, and processed before sale. Standard processing includes pasteurization to destroy pathogenic microorganisms and homogenization to distribute fat evenly. Depending on the market, milk may be sold as volle melk (full-fat), halfvolle melk (semi-skimmed), or magere melk (skimmed). In some regions, ultra-high-temperature processing (UHT) extends shelf life.

Nutritionally, zuivelmelk is mainly water, lactose, fat, and milk solids including protein (casein) and minerals such as calcium and phosphorus. It also contains vitamins such as riboflavin (B2) and vitamin B12; in many countries milk is fortified with vitamin D.

Uses of zuivelmelk span direct consumption as a beverage and its use as an ingredient in cooking and baking. It is also the base for dairy products such as yogurt, cheese, and butter, and is commonly added to coffee and cereals.

Regulation and safety aspects vary by country but typically include standards for pasteurization, labeling of fat content, quality testing, and expiration dating. Consumers are advised to store zuivelmelk refrigerated and to observe use-by dates.