Difference between revisions of "Milk"
m (Reverted edits by MrandMrsO'Neil (talk) to last revision by DavidB4-bot) |
m |
||
| (One intermediate revision by one other user not shown) | |||
| Line 12: | Line 12: | ||
* [[Canning]] | * [[Canning]] | ||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
[[Category:Dairy products]] | [[Category:Dairy products]] | ||
[[Category:Biology]] | [[Category:Biology]] | ||
Latest revision as of 21:53, January 10, 2020
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.