Difference between revisions of "Milk"
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| − | [[Category:Dairy products]] | + | ==References== |
| − | [[Category:Biology]] | + | {{reflist|2}} |
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| + | [[Category : Food Terms]] | ||
| + | [[Category : Food Preservation]] | ||
| + | [[Category : Food and Drink]] | ||
| + | [[Category : Food]] | ||
| + | [[Category : Food Storage]] | ||
| + | [[Category : Survivalism]] | ||
| + | [[Category : Health]] | ||
| + | [[Category : Permaculture]] | ||
| + | [[Category : Dairy products]] | ||
| + | [[Category : Biology]] | ||
Revision as of 09:05, December 26, 2014
Vermeer's Milkmaid (1658-1660)
Milk is a nutritious liquid secreted by the mammary glands of female mammals to nurture their young.
In addition to feeding their own babies with their own milk, humans have domesticated several animals, whose milk they use as a food source. Foremost among them is the cow; much less common are the sheep, the goat, and the llama.
Milk is the basis for the production of numerous foodstuffs, including cheese, yogurt, cream, quark, kefir, ayran, butter and creme fraiche.
See Also