From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A white, opaque liquid secreted by the mammary glands of female mammals for the nourishment of their young. Milk is 87 percent water; milk fat naturally carries vitamins A, D, E and K, fat-soluble vitamins that are added to lower-fat milks because they are lost during processing. Most U.S. milk comes from Holstein cows, but Jersey and Guernsey cows are also key producers. Humans consume the milk and eat milk products of cows, donkeys, goats, sheep, reindeer, horses and camels.See also buttermilk, condensed milk, evaporated milk, pasteurized milk, powdered milk, sour milk, sweetened condensed milk.
