The word milk finds its etymological origin in the Germanic-speaking world. From Swedish mjölk to Danish mælk, to Dutch melk, it has established itself as Milich in the German language and has always been referred to as the nutrient liquid of female mammals for their young.
Properties of milk
Milk is a white liquid that is particularly rich in milk fat, sugar, protein, and also water. It has been used as a staple food for humans for over 10,000 years, initially by sheep and goats, and later also by cows.
Carbohydrates, proteins, trace elements, and numerous vitamins are the most important components of milk. They are dissolved in the milk fat but differ depending on which animal it comes from. The more intensively the animal metabolizes, the richer its milk is in carbohydrates and proteins. The food and husbandry of the animals also influence the nutritional content.
In addition to proteins, the calcium it contains is also very important for bone formation in humans. The amino acids increase the body’s cell structure. Drinking a lot of milk also reduces the risk of heart attacks, high blood pressure, and obesity.
Use of milk in the home
- Milk is a staple food that is drunk in its pure form and forms the basis for foods such as butter, yogurt, quark, cream, and cheese. As a drink, it can be enjoyed both cold and warm, and it can be refined with coffee or cocoa powder, for example, or drunk as English tea.
- Dairy products are a processing type. For the production of dairy products, all you really need to do is expose them to the sun and wait. If the so-called cream settles, the basis for butter production and cheese production is created.
- Otherwise, milk can also be used to refine dishes and sauces and to make ice cream. Also, read tips on how to prevent overcooking and burning.
