Milk
E722046
Milk is a nutrient-rich white liquid produced by the mammary glands of mammals and widely consumed as a staple food and beverage by humans.
Statements (52)
| Predicate | Object |
|---|---|
| instanceOf |
Animal product
ⓘ
Beverage ⓘ Dairy product ⓘ Food ⓘ |
| allergenClass | Common food allergen ⓘ |
| color | White ⓘ |
| consumedAs |
Cold beverage
ⓘ
Hot beverage ingredient ⓘ |
| consumedBy | Humans ⓘ |
| containsNutrient |
Calcium
ⓘ
Carbohydrate ⓘ Fat ⓘ Iodine ⓘ Lactose ⓘ Phosphorus ⓘ Potassium ⓘ Protein ⓘ Riboflavin ⓘ Vitamin A ⓘ Vitamin B12 ⓘ Vitamin D ⓘ |
| containsProtein |
Casein
ⓘ
Whey proteins ⓘ |
| containsSugar | Lactose ⓘ |
| dietaryRole | Staple food in many cultures ⓘ |
| energyPer100g | Approximately 60–70 kcal for whole cow milk ⓘ |
| homogenization | Often homogenized to prevent cream separation ⓘ |
| mainProducerSpecies |
Buffalo
ⓘ
Camel ⓘ Cow ⓘ Goat ⓘ Human ⓘ Sheep ⓘ |
| mayCause | Lactose intolerance symptoms in sensitive individuals ⓘ |
| pasteurization | Commonly heat-treated to kill pathogens ⓘ |
| producedBy |
Mammals
ⓘ
Mammary glands ⓘ |
| regulatoryCategory | Perishable food product ⓘ |
| storageRequirement | Refrigeration ⓘ |
| typicalCarbohydrateContent | 4.5–5% lactose for cow milk ⓘ |
| typicalFatContent | 3–4% for cow milk ⓘ |
| typicalpH | 6.5–6.7 ⓘ |
| typicalProteinContent | 3–3.5% for cow milk ⓘ |
| usedFor |
Baking
ⓘ
Beverage preparation ⓘ Butter production ⓘ Cheese production ⓘ Cream production ⓘ Direct consumption ⓘ Ice cream production ⓘ Infant nutrition ⓘ Yogurt production ⓘ |
Referenced by (2)
Full triples — surface form annotated when it differs from this entity's canonical label.