Milk

Milk is a white nutritious liquid produced by the mammary glands of mammals. Its primary function is to nourish newborns until they can digest solid food. It consists of water, protein, fat, lactose (milk sugar), minerals, and vitamins.

Humans have used milk from domesticated animals for many centuries, including cattle, camels, goats, sheep, and buffalo. In Somali pastoral culture, camel and cattle milk are staple foods, consumed both plain and fermented.

Composition

Milk is mostly water. The primary proteins are casein and whey. Milk fat exists as tiny globules suspended in the liquid, which gives milk its white colour. Lactose is the sugar naturally present in milk. It also contains calcium, phosphorus, and vitamins such as B12 and riboflavin. The exact composition varies by animal species and diet.

Processing and preservation

Raw milk spoils quickly because it provides an ideal environment for bacterial growth. It is therefore processed through various methods: cooling, pasteurization (heating to a specific temperature to kill harmful bacteria without significantly altering the taste), boiling, and homogenization, which breaks down fat globules to prevent them from separating. Long-lasting products such as powdered milk and boiled milk are also produced.

Derived products

Milk is used to make cheese, butter, cream, yoghurt, and fermented milk, produced by bacteria that consume lactose. In Somali culture, fermented camel milk and clarified butter are valued products. Fermentation extends shelf life and changes the flavour.

Health and lactose

Many people have reduced ability to break down lactose due to declining levels of the enzyme lactase. This can cause stomach pain when large amounts of milk are consumed. The degree of this limitation varies among populations. Fermented products such as yoghurt and cheese are often easier to consume, as some of the lactose has already been broken down.