Difference between revisions of "Milk"
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Milk is the basis for the production of numerous foodstuffs, including [[cheese]], [[yogurt]], [[cream]], [[quark (food)|quark]], [[kefir]], [[ayran]], [[butter]] and [[creme fraiche]]. | Milk is the basis for the production of numerous foodstuffs, including [[cheese]], [[yogurt]], [[cream]], [[quark (food)|quark]], [[kefir]], [[ayran]], [[butter]] and [[creme fraiche]]. | ||
| + | |||
| + | ==See also== | ||
| + | * [[Food storage]] | ||
| + | * [[Preservation (food)]] | ||
| + | * [[Dehydration]] | ||
| + | * [[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.