Milk is a nutrient-dense biological fluid secreted by the mammary glands of mammals, serving as the primary source of nourishment for newborns and a major component of the human food supply. It provides macronutrients including lactose, milk fat, and proteins such as casein and whey, alongside minerals, fat-soluble …
Milk is a nutrient-dense biological fluid secreted by the mammary glands of mammals, serving as the primary source of nourishment for newborns and a major component of the human food supply. It provides macronutrients including lactose, milk fat, and proteins such as casein and whey, alongside minerals, fat-soluble vitamins, and bioactive compounds. Human milk additionally supplies immunoglobulins, hormones, and other factors supporting infant development, while bovine and other dairy milks underpin a wide range of processed foods. Composition, safety, and quality are shaped by species, maternal nutrition, handling, and contamination risks such as mycotoxins. Research grouped under this topic spans human-milk and dairy science. Studies examine human milk banking and the impact of the COVID-19 pandemic, breast-milk composition and expression, maternal assets influencing lactation, and the effects of storage containers on the macronutrient integrity of expressed breastmilk. Dairy-focused and food-safety work addresses milk quality in relation to fertilizer use, aflatoxin contamination in milk and dairy foodstuffs, soy-milk effects on blood lipids, and analytical methods such as liquid chromatography-mass spectrometry. This peer-reviewed literature informs infant nutrition, lactation support, dairy quality, and milk-safety surveillance.
12 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 12 articles above have been cited 64 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Milk, linking to each citing work.