Milk is composed of a variety of components, including lactose (a sugar), casein (a protein), and whey (a protein). These components contribute to the nutritional value and physical properties of milk.

Lactose is a disaccharide composed of glucose and galactose. It is synthesized in the mammary glands of mammals during milk production.

Lactose-free milk is specially treated to remove or break down lactose, making it suitable for individuals with lactose intolerance.

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

Yogurt is a fermented milk product produced by introducing live bacteria cultures, typically Streptococcus thermophilus and Lactobacillus bulgaricus, into milk.

Lactic acid bacteria ferment lactose in milk, producing lactic acid, carbon dioxide gas, and other compounds that contribute to the flavor, texture, and nutritional value of yogurt.

Soy milk, almond milk, oat milk, and coconut milk are all popular plant-based milk alternatives made from soybeans, almonds, oats, and coconuts, respectively.

Soy milk is made from soybeans, which are a rich source of protein. The soybeans are soaked, ground, and mixed with water to create soy milk.

Labneh is a type of yogurt made from sheep's milk that is popular in Middle Eastern cuisine. It is typically strained to remove excess whey, resulting in a thick and creamy texture.

Kefir is a fermented milk drink made using kefir grains, which are a complex mixture of bacteria and yeasts. These grains are added to milk, where they ferment the lactose and produce lactic acid, carbon dioxide gas, and other compounds that give kefir its unique flavor and texture.

Chevre is a type of yogurt made from goat's milk that is popular in French cuisine. It has a mild and tangy flavor and is often used in salads, dips, and spreads.

Almond milk is made from almonds, which are a rich source of protein. The almonds are soaked, ground, and mixed with water to create almond milk.

Greek yogurt is a type of yogurt made from cow's milk that is strained to remove excess whey, resulting in a thick and creamy texture.

Oat milk is made from oats, which are a rich source of protein. The oats are soaked, ground, and mixed with water to create oat milk.

Dahi is a type of yogurt made from buffalo's milk that is popular in Indian cuisine. It has a thick and creamy texture and is often used in curries, lassi, and other dishes.