Milk facts

A glass of warm milk is considered as the healthy food source. It is a vital part of diet. About six billion of people use the milk or milk products. India is known as the largest consumer as well as producer of milk. It is rich in calcium and also provides various nutrients. Humans consume the cow’s milk mostly besides  buffaloes, llamas, goats, camels, sheep, deer and water buffaloes.

Name Milk
Native With the domestication of animals the milk was used as a beverage. In 9000 BC, sheep and goats were domesticated in Afghanistan and Iran. The milk was used to make cheese by the ancient Romans and Greeks.
Name in Other Languages Albanian: qumësht
Basque: esnea
Belarusian: малако
Bosnian: mlijeko
Bulgarian: мляко
Catalan: llet
Croatian: mlijeko
Czech: mléko
Danish: mælk
Dutch: melk
Estonian: piim
Finnish: maito
French: lait
Galician: leite
German: Milch
Greek: γάλα
Hungarian: tej
Icelandic: mjólk
Irish: bainne
Italian: latte
Latvian: piens
Lithuanian: pienas
Macedonian: млеко
Maltese: ħalib
Norwegian: melk
Polish: mleko
Portuguese: leite
Romanian: lapte
Russian: молоко
Serbian: млеко
Slovak: mlieko
Slovenian: mleko
Spanish: leche
Swedish: mjölk
Ukrainian: молоко
Welsh: llaeth
Yiddish: מילך
Armenian: կաթ
Azerbaijani: süd
Bengali: দুধ
Chinese: 牛奶
Georgian: რძე
Gujarati: દૂધ
Hindi: दूध
Hmong: mis nyuj
Japanese: ミルク
Kannada: ಹಾಲು
Kazakh: сүт
Khmer: ទឹកដោះគោ
Korean: 우유
Lao: ້ໍານົມ
Malayalam: പാൽ
Marathi: दूध
Mongolian: сүү
Myanmar (Burmese): နို့
Nepali: दूध
Sinhala: කිරි
Tajik: шир
Tamil: பால்
Telugu: పాలు
Thai: นม
Urdu: دودھ
Uzbek: sut
Vietnamese: sữa
Arabic: حليب
Hebrew: חלב
Persian: شیر
Turkish: süt
Afrikaans: mkaka
Hausa: madara
Igbo: mmiri ara
Sesotho: lebese
Somali: caanaha
Swahil: maziwa
Yoruba: wara
Zulu: ubisi
Cebuano: gatas
Filipino: gatas
Indonesian: susu
Javanese: susu
Malagasy: ronono
Malay: susu
Maori: te waiu
Esperanto: lakto
Haitian: Creole   lèt
Latin: lac
Icelandic: mjólk
Type of product Pale liquid
Sources of milk
  • Buffalo
  • Goat
  • Sheep
  • Camel
  • Donkey
  • Horse
  • Reindeer
  • Yak
Color White
Taste Bland and creamier
Varieties/Types
  • Raw milk
  • Full cream milk
  • Pasteurized milk
  • Skimmed milk
  • Reduced fat milk
  • Flavored milk
  • Lactose-free milk
  • Calcium enriched milk
Products made
  • Cheese
  • Yogurt
  • Cream
  • Ice cream
  • Butter
Major Nutritions Vitamin B-12 (Cobalamine) 1.13 µg (47.08%)
Vitamin B2 (Riboflavin) 0.421 mg (32.38%)
Phosphorus, P 208 mg (29.71%)
Calcium, Ca 282 mg (28.20%)
Isoleucine 0.407 g (24.34%)
Valine 0.514 g (24.34%)
Total Fat (lipid) 8.11 g (23.17%)
Tryptophan 0.1 g (22.73%)
Leucine 0.745 g (20.16%)
Lysine 0.659 g (19.71%)
Health Benefits
  • Provides calcium
  • Healthy heart
  • Bone health
  • Teeth problems
  • Hydrates body
  • Skin health
  • Excellent diet
  • Reduce acidity
  • Treats cancer
Calories in 1 cup (245 gm) 152 Kcal.
Traditional uses
  • It soothes the mucous membranes, sunburn symptoms and rectum.
  • It enhances milk absorption.
  • It is used remove the makeup.
Precautions      
  • Some might be intolerable to lactose and have problem in digesting milk.
  • The symptoms for lactose intolerance might be stomach pain, bloating, diarrhea and gas.
How to Eat
  • It is added to bowl of oatmeal.
  • It is added to raisins, nutmeg and cinnamon.
  • It is used to make rice pudding.
  • Kheer is mostly used as the milk dishes.
  • The milk could be mixed with dry fruits.
Storage
  • It is perishable in nature.
  • It should be refrigerated after opening.
  • Regular check of temperature is essential.
  • The evaporated milk should be freeze.
Other Facts
  • It is a vital nutrition source for infants and mammals.
  • About 730 million tonnes of milk was produced by dairy farms in the year 2011.
  • The largest producer of milk is considered to be.
  • The highest importers of milk are Russia and China.