Milk is a translucent white liquid produced by the mammary glands Mammary glands are the organs that, in mammals, produce milk for the sustenance of the young. These exocrine glands are enlarged and modified sweat glands and give mammals their name. The mammary glands of domestic mammals that have more than two breasts are called dugs of mammals Mammals are a class of vertebrate, air-breathing animals whose females are characterized by the possession of mammary glands while both males and females are characterized by hair and/or fur, three middle ear bones used in hearing, and a neocortex region in the brain. Some mammals have sweat glands, but most do not. It provides the primary source of nutrition Nutrition is the provision, to cells and organisms, of the materials necessary (in the form of food) to support life. Many common health problems can be prevented or alleviated with a healthy diet for young mammals before they are able to digest In mammals, food enters the mouth, being chewed by teeth, with chemical processing beginning with chemicals in the saliva from the salivary glands. Then it travels down the esophagus into the stomach, where hydrochloric acid kills most contaminating microorganisms and begins mechanical break down of some food , and chemical alteration of some. The other types of food. The early lactation Lactation describes the secretion of milk from the mammary glands, the process of providing that milk to the young, and the period of time that a mother lactates to feed her young. The process occurs in all female mammals, and in humans it is commonly referred to as breastfeeding or nursing. In most species milk comes out of the mother's nipples; milk is known as colostrum Colostrum is a form of milk produced by the mammary glands of mammals in late pregnancy. Most species will generate colostrum within one day of giving birth, and carries the mother's antibodies Antibodies are gamma globulin proteins that are found in blood or other bodily fluids of vertebrates, and are used by the immune system to identify and neutralize foreign objects, such as bacteria and viruses. They are typically made of basic structural units—each with two large heavy chains and two small light chains—to form, for example, to the baby. It can reduce the risk of many diseases in the baby. The exact components of raw milk vary by species, but it contains significant amounts of saturated fat Saturated fat is fat that consists of triglycerides containing only saturated fatty acid radicals. There are several kinds of naturally occurring saturated fatty acids, which differ by the number of carbon atoms, ranging from 3 carbons to 36 (Hexatriacontanoic acid). Saturated fatty acids have no double bonds between the carbon atoms of the fatty, protein Proteins are organic compounds made of amino acids arranged in a linear chain and folded into a globular form. The amino acids in a polymer are joined together by the peptide bonds between the carboxyl and amino groups of adjacent amino acid residues. The sequence of amino acids in a protein is defined by the sequence of a gene, which is encoded and calcium Calcium is the chemical element with the symbol Ca and atomic number 20. It has an atomic mass of 40.078 amu. Calcium is a soft gray alkaline earth metal, and is the fifth most abundant element by mass in the Earth's crust. Calcium is also the fifth most abundant dissolved ion in seawater by both molarity and mass, after sodium, chloride, as well as vitamin C Vitamin C or L-ascorbic acid or L-ascorbate is an essential nutrient for humans and certain other animal species, in which it functions as a vitamin. In living organisms, ascorbate is an anti-oxidant, since it protects the body against oxidative stress. It is also a cofactor in at least eight enzymatic reactions, including several collagen. Cow milk has a pH In chemistry, pH is a measure of the acidity or basicity of a solution. It approximates but is not equal to p[H], the negative logarithm of the molar concentration of dissolved hydronium ions (H3O+); a low pH indicates a high concentration of hydronium ions, while a high pH indicates a low concentration. Crudely, this negative of the logarithm ranging from 6.4 to 6.8, making it slightly acidic An acid in common usage is a substance that tastes sour, reacts with metals and carbonates, turns blue litmus paper red, and has a pH less than 7.0 in its standard state. Examples include acetic acid (in vinegar) and sulfuric acid (used in car batteries). Acid/base reactions differ from redox reactions in that there is no change in oxidation state.^[1][2]

Types of consumption

There are two distinct types of milk consumption: a natural source of nutrition for all infant mammals and a food product for humans of all ages that is derived from other animals.

Nutrition for infant mammals

In almost all mammals, milk is fed to infants An infant or baby is the very young offspring of humans. A newborn is an infant who is within hours, days, or up to a few weeks from birth. In medical contexts, newborn or neonate refers to an infant in the first 28 days of life (from birth up to 4 weeks after birth, less than a month old). The term "newborn" includes premature infants, through breastfeeding Breastfeeding is the feeding of an infant or young child with breast milk directly from female human breasts rather than from a baby bottle or other container. Babies have a sucking reflex that enables them to suck and swallow milk. Most mothers can breastfeed for six months or more, without the addition of infant formula or solid food, either directly or by expressing Breastfeeding is the feeding of an infant or young child with breast milk directly from female human breasts rather than from a baby bottle or other container. Babies have a sucking reflex that enables them to suck and swallow milk. Most mothers can breastfeed for six months or more, without the addition of infant formula or solid food the milk to be stored and consumed later. Some cultures, historically or currently, continue to use breast milk to feed their children until they are seven years old.

Human infants sometimes are fed fresh goat milk. There are known risks in this practice, including those of developing electrolyte In chemistry, an electrolyte is any substance containing free ions that make the substance electrically conductive. The most typical electrolyte is an ionic solution, but molten electrolytes and solid electrolytes are also possible imbalances, metabolic acidosis In medicine, metabolic acidosis is a process that, if unchecked, leads to acidemia, i.e., blood pH is low due to increased production of H+ by the body or the inability of the body to form bicarbonate (HCO3-) in the kidney. Its causes are diverse, and its consequences can be serious, including coma and death. Together with respiratory acidosis, it, megaloblastic anemia Megaloblastic anemia is an anemia that results from inhibition of DNA synthesis in red blood cell production. This is often due to deficiency of vitamin B12 and/or folic acid. Vitamin B12 deficiency alone will not cause the syndrome in the presence of sufficient folate, for the mechanism is loss of B12 dependent folate recycling, followed by, and a host of allergic reactions Allergy is a disorder of the immune system often also referred to as atopy. Allergic reactions occur to normally harmless environmental substances known as allergens; these reactions are acquired, predictable, and rapid. Strictly, allergy is one of four forms of hypersensitivity and is called type I hypersensitivity. It is characterized by.^[3]

Food product for humans

In many cultures of the world, especially the Western world, humans continue to consume milk beyond infancy, using the milk of other animals (especially cattle Cattle are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos primigenius. Cattle are raised as livestock for meat (beef and veal), as dairy animals for milk and other dairy products,, goats The domestic goat is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the Bovidae family and is closely related to the sheep as both are in the goat-antelope subfamily Caprinae. There are over three hundred distinct breeds of goat and sheep Domestic sheep are quadrupedal, ruminant mammals typically kept as livestock. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Although the name "sheep" applies to many species, in everyday usage it almost always refers to Ovis aries. Numbering a little over 1 billion, domestic sheep are the most) as a food product. For millennia, cow milk has been processed into dairy products such as cream Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in, butter Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying. Butter consists of butterfat, water and milk proteins, yogurt Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, kefir Kefir , purportedly from either the Turkish "keyif" (joy/pleasure) or "köpür" ((milk) froth, foam), is a fermented milk drink that originated with shepherds of the Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. It is prepared by inoculating, ice cream Ice cream or ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to the natural ingredients. This, and especially the more durable and easily transportable product, cheese Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Modern industrial processes produce casein Casein is the predominant phosphoprotein (αS1, αS2, β, κ) that accounts for nearly 20% of proteins in cow milk and cheese. Milk-clotting proteases act on the soluble portion of the caseins, K-Casein, thus originating an unstable micellar state that results in clot formation. When coagulated with chymosin, casein is sometimes called paracasein, whey protein Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production. Some preclinical studies in rodents have suggested that whey protein may possess anti-inflammatory or anti-cancer properties; however, human data are lacking. The effects of whey protein on human health are of great, lactose Lactose is a sugar that is found most notably in milk. Lactose makes up around 2~8% of milk , although the amount varies among species and individuals. It is extracted from sweet or sour whey. The name comes from lac, the Latin word for milk, plus the -ose ending used to name sugars. It has a formula of C12H22O11, condensed milk Condensed milk, also known as sweetened condensed milk, is cow's milk from which water has been removed and to which sugar has been added, yielding a very thick, sweet product which when canned can last for years without refrigeration if unopened. The two terms, condensed milk and sweetened condensed milk, have become synonymous. Though there have, powdered milk Powdered milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy, and many other food-additive and industrial products.

Humans are an exception in the natural world for consuming milk past infancy, despite the fact that more than 75%^{[citation needed]} of adult humans show some degree (some as little as 5%) of lactose intolerance, a characteristic that is more prevalent among individuals of African or Asian descent.^[4] The sugar lactose Lactose is a sugar that is found most notably in milk. Lactose makes up around 2~8% of milk , although the amount varies among species and individuals. It is extracted from sweet or sour whey. The name comes from lac, the Latin word for milk, plus the -ose ending used to name sugars. It has a formula of C12H22O11 is found only in milk, forsythia Forsythia is a genus of flowering plants in the family Oleaceae (olive family). There are about 11 species, mostly native to eastern Asia, but one native to southeastern Europe. The common name is also Forsythia; the genus is named after William Forsyth flowers, and a few tropical shrubs. The enzyme needed to digest lactose, lactase Lactase , a part of the β-galactosidase family of enzymes, is a glycoside hydrolase involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers. Lactase is present predominantly along the brush border membrane of the differentiated enterocytes lining the villi of the small intestine. In humans, lactase, reaches its highest levels in the small intestines after birth and then begins a slow decline unless milk is consumed regularly.^[5] On the other hand, those groups who do continue to tolerate milk often have exercised great creativity in using the milk of domesticated Domestication or taming is the process whereby a population of animals or plants, through a process of selection, becomes accustomed to human provision and control. A defining characteristic of domestication is artificial selection by humans. Some species such as the Asian Elephant, numerous members of which have for many centuries been used as ungulates Ungulates are several groups of mammals, most of which use the tips of their toes, usually hoofed, to sustain their whole body weight while moving. They make up several orders of mammals, of which six to eight survive. There is some dispute as to whether Ungulata are a cladistic (evolution-based) group, or merely a phenetic group or folk taxon (, not only of cattle Cattle are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos primigenius. Cattle are raised as livestock for meat (beef and veal), as dairy animals for milk and other dairy products,, but also sheep Domestic sheep are quadrupedal, ruminant mammals typically kept as livestock. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Although the name "sheep" applies to many species, in everyday usage it almost always refers to Ovis aries. Numbering a little over 1 billion, domestic sheep are the most, goats The domestic goat is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the Bovidae family and is closely related to the sheep as both are in the goat-antelope subfamily Caprinae. There are over three hundred distinct breeds of goat, yaks The yak, Bos grunniens, is a long-haired bovine found throughout the Himalayan region of south Central Asia, the Tibetan Plateau and as far north as Mongolia and Russia. In addition to a large domestic population, there is a small, vulnerable wild yak population, water buffalo The water buffalo or domestic Asian water buffalo is a large bovine animal, frequently used as livestock in southern Asia, and also widely in South America, southern Europe, north Africa, and elsewhere, horses The horse is a hooved (ungulate) mammal, a subspecies of the family Equidae. The horse has evolved over the past 45 to 55 million years from a small multi-toed creature into the large, single-toed animal of today. Humans began to domesticate horses around 4000 BCE, and their domestication is believed to have been widespread by 3000 BCE. Although, and camels A camel is an even-toed ungulate within the genus Camelus, bearing distinctive fatty deposits known as humps on its back. There are two species of camels: the dromedary or Arabian camel has a single hump, and the Bactrian camel has two humps. They are native to the dry desert areas of West Asia, and Central and East Asia, respectively. Both. The largest producer and consumer of cattle and buffalo milk in the world is India Home to the ancient Indus Valley Civilisation and a region of historic trade routes and vast empires, the Indian subcontinent was identified with its commercial and cultural wealth for much of its long history. Four major religions, Hinduism, Buddhism, Jainism and Sikhism originated here, while Zoroastrianism, Judaism, Christianity and Islam.^[6]

Terminology

The term milk also is used for white colored, non-animal beverages resembling milk in color and texture such as soy milk, rice milk, almond milk, and coconut milk. Even the regurgitated substance secreted by glands in the mucosa of their upper digestive tract which pigeons feed their young is called crop milk though it bears little resemblance to mammalian milk because it is a liquid substance being fed to offspring.

Grade A vs Grade B milk

In the United States, there are two grades of milk, with Grade A primarily used for direct sales and consumption in stores, and Grade B used for indirect consumption, such as in cheese making or other processing.

The differences between the two grades are defined in the Wisconsin administrative code for Agriculture, Trade, and Consumer Protection, chapter 60.^[8] Grade B generally refers to milk that is cooled in milk cans, which are immersed in a bath of cold flowing water, that typically is drawn up from an underground water well rather than using mechanical refrigeration.

• Grade A farms are inspected every six months, while Grade B farms are inspected every two years {WI-ATCP 60.24.2}
• Both types of farms are required to have two cleaning vats in the milk house for washing and rinsing of equipment {WI-ATCP 60.07.2(g)}. A farm also must have an additional separate sink and faucet provided for hand washing {WI-ATCP 60.07.2(h)}, unless the bulk tank was installed before Jan 1, 1979 or the farm uses milk cans.
• Grade A milk stored in a bulk tank is cooled to 45 degrees F within two hours of milking. Grade A milk in a tank may only rise to 50 F if milk from additional milking sessions is added to the tank (potentially requiring a plate cooler to reduce the temperature of a large volume influx quickly enough) and must be cooled back to 45 F within two hours. {WI-ATCP 60.2.4(b)}
• Grade B milk in milk cans is cooled to 50 degrees F within two hours of milking. Grade B farms cannot mix milk into cans from previous milking. {WI-ATCP 60.2.4(c)}
• The somatic cell count (SCC) of Grade A or B cow or sheep milk may not exceed 750,000 cells per mL, and the SCC of Grade A or B goat milk may not exceed 1,000,000 cells per mL. {WI-ATCP 60.15.4}
• The bacterial plate or loop count of Grade A milk may not exceed 100,000 per mL, while Grade B milk may not exceed 300,000 per mL. {WI-ATCP 60.15.2}
• A bacterial plate count test is required at least once a month. {WI-ATCP 60.18.3} If the bacterial count exceeds 100,000 per mL for Grade A or 300,000 per mL for grade B in 3 out of 5 tests, the license to sell milk is suspended. The license will be revoked immediately if the bacterial count ever exceeds 750,000 per mL. {WI-ATCP 60.18.6}

Evolution

Milk glands are highly specialized sweat glands. It has been suggested that the original function of lactation (milk production) was keeping eggs moist. Much of the argument is based on monotremes (egg-laying mammals):^[9][10][11]

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