Milk is renowned for its high calcium content, which plays a crucial role in maintaining strong bones and teeth.

Cow's milk is the most commonly consumed type of milk worldwide, obtained from dairy cows.

Yogurt is a fermented milk product, produced by introducing beneficial bacteria cultures into milk, resulting in a tangy and creamy texture.

Casein is the predominant protein in milk, accounting for approximately 80% of its total protein content.

Soy milk, derived from soybeans, is a widely accepted alternative for individuals with lactose intolerance, as it does not contain lactose.

Yogurt is produced through fermentation, where specific bacteria cultures are introduced into milk, converting lactose into lactic acid, resulting in the characteristic tangy flavor and thick texture.

Greece is widely recognized for its exceptional yogurt production, with Greek yogurt being particularly famous for its thick and creamy texture.

Lactose is the predominant sugar in milk, a disaccharide composed of glucose and galactose.

Milk is naturally a good source of Vitamin D, but many countries fortify milk with additional Vitamin D to promote bone health.

Whole milk typically contains 3.5% fat, making it the highest fat content among milk varieties.

Greek yogurt undergoes a straining process that removes excess whey, resulting in a thicker consistency and a tangier flavor compared to regular yogurt.

Pasteurization is a process where milk is heated to a high temperature for a short period and then rapidly cooled to eliminate harmful bacteria while preserving its nutritional value.

Goat's milk is derived from female goats and is known for its distinct flavor and higher nutritional content compared to cow's milk.

Ultrafiltration is a process used to separate milk into its components, such as cream and skim milk, by applying pressure to force the milk through a semipermeable membrane.

Icelandic yogurt is known for its smooth and creamy texture, as well as its mild and slightly sweet flavor.