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.