Where does milk come from?
Milk is a nutritionally rich food and one of the main sources of calcium, protein and B vitamins (particularly B2 and B12) in the human diet. It also forms the basis of many other products, such as cheese, butter and yoghurt. But how does milk get from the cow to our table?
On a dairy farm
Most of the milk we drink comes from dairy cows, reared on farms known as dairy farms. Each cow needs food, water and daily care to stay healthy and produce good-quality milk.
Cows are fed hay, fresh grass, silage and cereals. They need to eat a lot, because that is the only way they can produce large quantities of milk. Holstein cows, with their black and white markings, are the most common on modern farms because they produce a lot of milk.
A cow only starts producing milk after she has her first calf. From then on, she can produce milk for several months, until she enters a rest period before her next calving.
Leite
O processo de tirar o leite chama-se ordenha. Em quintas modernas, este trabalho é feito com máquinas de ordenha, que extraem o leite de forma suave e higiénica. Antes de começar, o agricultor lava a ubre da vaca para garantir que o leite se mantém limpo e livre de microrganismos.
Durante a ordenha, o leite passa diretamente da vaca para um tanque refrigerado, onde é mantido a baixa temperatura até ser recolhido pelo camião do leite. Este transporte é feito todos os dias ou em dias alternados, de modo a preservar a qualidade do produto.
Sustentabilidade e bem-estar animal
A produção de leite implica responsabilidade ambiental e respeito pelos animais. As boas práticas agrícolas incluem garantir que as vacas têm acesso a pastagens, espaço para se movimentar, alimentação equilibrada e cuidados veterinários regulares.
Do ponto de vista ambiental, as explorações leiteiras estão a adotar soluções para reduzir as emissões de metano, reutilizar a água de limpeza e produzir energia renovável a partir de resíduos orgânicos, como o estrume.
A tip for planning your meals
When planning your meals, give preference to locally produced milk and dairy products that are certified for animal welfare. Choose plain milk and natural yoghurts, avoiding products high in sugar. Try to balance your milk intake with other sources of calcium, such as green vegetables and pulses, and remember: choosing local and sustainable products helps the planet and supports farmers’ work.
FOODWISELAB challenge
Understanding the origin of milk, its journey to the consumer, and reflecting on more informed and sustainable choices.