milk

M0295300 (mĭlk)n.1. A whitish liquid containing proteins, fats, lactose, and various vitamins and minerals that is produced by the mammary glands of all mature female mammals after they have given birth and serves as nourishment for their young.2. The milk of cows, goats, or other animals, used as food by humans.3. Any of various potable liquids resembling milk, such as coconut milk or soymilk.4. A liquid resembling milk in consistency, such as milkweed sap or milk of magnesia.v. milked, milk·ing, milks v.tr.1. a. To draw milk from the teat or udder of (a female mammal).b. To draw or extract a liquid from: milked the stem for its last drops of sap.2. To press out, drain off, or remove (a liquid): milk venom from a snake.3. Informal a. To draw out or extract something from: milked the witness for information.b. To obtain money or benefits from, in order to achieve personal gain; exploit: "The dictator and his cronies had milked their country of somewhere between $5 billion and $10 billion" (Russell Watson).c. To obtain the greatest possible advantage from (a situation).d. To get the greatest effect from (a line or scene in a play, for example).v.intr.1. To yield or supply milk.2. To draw milk from a female mammal.Idiom: milk it To take advantage of the help or kindness of others, as when one acts as if one still needs help after recovering from an illness.

[Middle English, from Old English milc; see melg- in Indo-European roots.]

milk′er n.

milk

(mɪlk) n1. (Biochemistry) a. a whitish nutritious fluid produced and secreted by the mammary glands of mature female mammals and used for feeding their young until weanedb. the milk of cows, goats, or other animals used by man as a food or in the production of butter, cheese, etc. lacteallactic2. (Botany) any similar fluid in plants, such as the juice of a coconut3. (Pharmacology) any of various milklike pharmaceutical preparations, such as milk of magnesia4. cry over spilt milk to lament something that cannot be alteredvb5. (Agriculture) to draw milk from the udder of (a cow, goat, or other animal)6. (Agriculture) (intr) (of cows, goats, or other animals) to yield milk7. (tr) to draw off or tap in small quantities: to milk the petty cash. 8. (tr) to extract as much money, help, etc, as possible from: to milk a situation of its news value. 9. (tr) to extract venom, sap, etc, from[Old English milc; compare Old Saxon miluk, Old High German miluh, Old Norse mjolk]

milk

(mɪlk)

n. 1. an opaque white or bluish-white liquid secreted by the mammary glands of female mammals, serving for the nourishment of their young. 2. this liquid as secreted by cows, goats, or certain other animals and used by humans for food or to make butter, cheese, yogurt, etc. 3. any liquid resembling this, as the sap of certain plants or a pharmaceutical preparation. v.t. 4. to press or draw milk from the udder or breast of. 5. to extract something from as if by milking. 6. to get something from; exploit: The swindler milked her of all her savings. 7. to extract; draw out: milking laughs from the audience. v.i. 8. to yield milk, as a cow. 9. to milk a cow or other mammal. [before 900; Middle English; Old English meol(o)c, c. Old Frisian melok, Old Saxon miluk, Old High German miluh, Old Norse mjōlk, Gothic miluks, akin to Latin mulgēre, Greek amélgein to milk] milk′er, n. milk′less, adj.

milk

(mĭlk) A white liquid produced by the mammary glands of female mammals for feeding their young. Milk contains proteins, fats, vitamins, minerals, and sugars, especially lactose.

Milk

See also cheese; food and nutrition.
galactopoieticany substance that stimulates the production and flow of milk. — galactopoietic, adj.lactometeran instrument for measuring the richness of milk from its specific gravity. Also called galactometer.lactoscopean instrument for measuring the opacity of milk so that its cream content can be determined.

milk

Past participle: milked
Gerund: milking

Imperative
milk
milk

Present
I milk
you milk
he/she/it milks
we milk
you milk
they milk

Preterite
I milked
you milked
he/she/it milked
we milked
you milked
they milked

Present Continuous
I am milking
you are milking
he/she/it is milking
we are milking
you are milking
they are milking

Present Perfect
I have milked
you have milked
he/she/it has milked
we have milked
you have milked
they have milked

Past Continuous
I was milking
you were milking
he/she/it was milking
we were milking
you were milking
they were milking

Past Perfect
I had milked
you had milked
he/she/it had milked
we had milked
you had milked
they had milked

Future
I will milk
you will milk
he/she/it will milk
we will milk
you will milk
they will milk

Future Perfect
I will have milked
you will have milked
he/she/it will have milked
we will have milked
you will have milked
they will have milked

Future Continuous
I will be milking
you will be milking
he/she/it will be milking
we will be milking
you will be milking
they will be milking

Present Perfect Continuous
I have been milking
you have been milking
he/she/it has been milking
we have been milking
you have been milking
they have been milking

Future Perfect Continuous
I will have been milking
you will have been milking
he/she/it will have been milking
we will have been milking
you will have been milking
they will have been milking

Past Perfect Continuous
I had been milking
you had been milking
he/she/it had been milking
we had been milking
you had been milking
they had been milking

Conditional
I would milk
you would milk
he/she/it would milk
we would milk
you would milk
they would milk

Past Conditional
I would have milked
you would have milked
he/she/it would have milked
we would have milked
you would have milked
they would have milked

Thesaurus

Noun	1.	milk - a white nutritious liquid secreted by mammals and used as food by human beingsdairy product - milk and butter and cheesesour milk - milk that has turned sourpasteurized milk - milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentationcows' milk - milk obtained from dairy cowsyak's milk - the milk of a yakgoats' milk - the milk of a goatacidophilus milk - milk fermented by bacteria; used to treat gastrointestinal disordersraw milk - unpasteurized milkscalded milk - milk heated almost to boilinghomogenized milk - milk with the fat particles broken up and dispersed uniformly so the cream will not risecertified milk - milk from dairies regulated by an authorized medical milk commissiondried milk, dry milk, milk powder, powdered milk - dehydrated milkevaporated milk - milk concentrated by evaporationcondensed milk - sweetened evaporated milkskim milk, skimmed milk - milk from which the cream has been skimmedsemi-skimmed milk - milk from which some of the cream has been removedwhole milk - milk from which no constituent (such as fat) has been removedlow-fat milk - milk from which some of the cream has been removedbuttermilk - residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culturebeverage, drinkable, potable, drink - any liquid suitable for drinking; "may I take your beverage order?"chocolate milk - milk flavored with chocolate syrupprotein - any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes; "a diet high in protein"
	2.	milk - produced by mammary glands of female mammals for feeding their youngbodily fluid, body fluid, liquid body substance, humour, humor - the liquid parts of the bodymother's milk - milk secreted by a woman who has recently given birthcolostrum, foremilk - milky fluid secreted for the first day or two after parturitionaliment, alimentation, nourishment, nutriment, sustenance, victuals, nutrition - a source of materials to nourish the body
	3.	Milk - a river that rises in the Rockies in northwestern Montana and flows eastward to become a tributary of the Missouri RiverMilk RiverMontana, Treasure State, MT - a state in northwestern United States on the Canadian border
	4.	milk - any of several nutritive milklike liquidsfood product, foodstuff - a substance that can be used or prepared for use as foodcoconut water, coconut milk - clear to whitish fluid from within a fresh coconutcoconut cream, coconut milk - white liquid obtained from compressing fresh coconut meatsoya milk, soybean milk, soymilk - a milk substitute containing soybean flour and water; used in some infant formulas and in making tofuformula - a liquid food for infants
Verb	1.	milk - take milk from female mammals; "Cows need to be milked every morning"strip - draw the last milk (of cows)milk - add milk to; "milk the tea"draw, take out - take liquid out of a container or well; "She drew water from the barrel"
	2.	milk - exploit as much as possible; "I am milking this for all it's worth"exploit, tap - draw from; make good use of; "we must exploit the resources we are given wisely"
	3.	milk - add milk to; "milk the tea" add - make an addition (to); join or combine or unite with others; increase the quality, quantity, size or scope of; "We added two students to that dorm room"; "She added a personal note to her letter"; "Add insult to injury"; "Add some extra plates to the dinner table"milk - take milk from female mammals; "Cows need to be milked every morning"

milk

verb1. draw milk from, express milk from Farm-workers milked cows by hand.2. exploit, use, pump, squeeze, drain, take advantage of, bleed, impose on, wring, fleece, suck dry A few people tried to milk the insurance companies.Related words
adjectives lactic, lacteal

Translations

挤奶牛奶乳

milk

(milk) noun a white liquid produced by female mammals as food for their young. The commonest source of milk is the cow.乳 verb to obtain milk from. The farmer milks his cows each day.挤奶ˈmilky adjective1. containing milk. milky coffee.掺奶的2. like milk in appearance. A milky substance. 象牛奶的，乳状的 ˈmilkiness noun乳状ˈmilkmaid noun formerly, a woman employed to milk cows by hand. 挤奶女工ˈmilkman noun a man who delivers milk. 送牛奶的人ˈmilkshake noun a drink made by shaking up milk and a particular flavouring. I'd like a chocolate/strawberry milkshake. 奶昔（牛奶和冰淇淋等的混合饮料） milk tooth one of the first set of a baby's teeth. The child's milk teeth started to come out when he was six years old.乳牙the Milky Way (also the Galaxy) a huge collection of stars stretching across the sky. 银河

milk

→ 挤奶zhCN, 牛奶zhCN

Do you drink milk? → 你喝牛奶吗？
Do you have real milk? (US)
Have you got real milk? (UK) → 有新鲜牛奶吗？
Coffee with milk, please (US)
A white coffee, please (UK) → 我要一杯带牛奶的咖啡
With the milk on the side (US)
With the milk separate (UK) → 单独要一份牛奶
Is it made with unpasteurised milk? → 这是用未经过巴氏消毒的牛奶制作的吗？

milk

Milk,

river, 729 mi (1,173 km) long, rising in the Rocky Mts., NW Mont. It flows N into Alberta, Canada, then in long curves eastward, S into Montana again, and generally SE to the MissouriMissouri,
river, c.2,565 mi (4,130 km) long (including its Jefferson-Beaverhead-Red Rock headstream), the longest river of the United States and the principal tributary of the Mississippi River.
..... Click the link for more information. River, entering just below Fort Peck Dam. The Milk River reclamation project (est. 1911) irrigates c.134,000 acres (54,230 hectares). The largest of several dams is the Fresno Dam (completed 1939). Malta, Chinook, Glasgow, and Harlem, Mont., are in the project area.

milk,

liquid secreted by the mammary glandsmammary gland,
organ of the female mammal that produces and secretes milk for the nourishment of the young. A mammal may have from 1 to 11 pairs of mammary glands, depending on the species. Generally, those mammals that bear larger litters have more glands.
..... Click the link for more information. of female mammals as food for their young. The milk of the cow is most widely used by humans, but the milk of the mare, goat, ewe, buffalo, camel, ass, zebra, reindeer, llama, and yak is also used. The composition of milk varies with the species, breed, feed, and condition of the animal. Jersey and Guernsey cows produce milk of high butterfat content; Holsteins produce larger quantities of milk but with a lower butterfat content.

Milk prepared for sale is often homogenized; in this process it is pumped under pressure through small openings to break up the milk-fat globules, thus ensuring an equal distribution of fat throughout the milk rather than permitting it to rise to the top as cream. In most countries where milk is a commercial product, it is subject to regulations concerning its composition (i.e., the proportion of butterfat and other solids) and its purity, with sanitary measures in force that cover milk handlers, herds, plants, and equipment. Pasteurizationpasteurization
, partial sterilization of liquids such as milk, orange juice, wine, and beer, as well as cheese, to destroy disease-causing and other undesirable organisms.
..... Click the link for more information. (partial sterilization by heating) checks bacterial growth, thereby making milk safer to drink and increasing its keeping qualities and range of transport.

Milk, an almost complete food, consists of proteins (mainly caseincasein
, well-defined group of proteins found in milk, constituting about 80% of the proteins in cow's milk, but only 40% in human milk. Casein is a remarkably efficient nutrient, supplying not only essential amino acids, but also some carbohydrates and the inorganic elements
..... Click the link for more information. ), fat, salts, and milk sugar, or lactoselactose
or milk sugar,
white crystalline disaccharide (see carbohydrate). It has the same empirical formula (C₁₂H₂₂O₁₁) as sucrose (cane sugar) and maltose but differs from both in structure (see isomer).
..... Click the link for more information. , as well as vitamins A, C, D, certain B vitamins, and lesser amounts of others. (Many people are unable to digest milk after childhood because they stop producing an enzyme needed to break down lactose, but usually they still can digest yogurt, hard cheeses, and lactose-reduced milk products.) Commercial dairies often supplement natural vitamin D with a concentrate. Milk is a major source of calcium and a good source of phosphorus. Low-fat and skim milk fortified with vitamins A and D have the same nutritional value as whole milk, but with fewer calories and less cholesterolcholesterol
, fatty lipid found in the body tissues and blood plasma of vertebrates; it is only sparingly soluble in water, but much more soluble in some organic solvents. A steroid, cholesterol can be found in large concentrations in the brain, spinal cord, and liver.
..... Click the link for more information. . Whole milk has 3.5% milkfat, low-fat milk 1% to 2%, and skim, 0.5%. Heavy cream has a minimum of 36% milkfat, half-and-half not less than 10.5% nor more than 18%.

A patent was issued for the production of dried milk in Great Britain in 1855, and for concentrated milk in the United States to Gail Borden in 1856. The two types of concentrated milk are condensed and evaporated; condensed milk is a sweetened product (over 40% sugar), and evaporated is unsweetened. Dried, or powdered, milk is made by passing a film of partially evaporated milk over a heated drum or by spraying it into a heated chamber in which the particles dry. Malted milk is a dried mixture made of milk and the liquid from a mash of barley malt and wheat flour.

See butterbutter,
dairy product obtained by churning the fat from milk until it solidifies. In most areas the milk of cows is the basis, but elsewhere that of goats, sheep, and mares has been used. Butter was known by 2000 B.C.
..... Click the link for more information. ; cheesecheese,
food known from ancient times and consisting of the curd of milk separated from the whey. The Production of Cheese

The milk of various animals has been used in the making of cheese: the milk of mares and goats by the ancient Greeks, camel's milk by the
..... Click the link for more information. ; dairyingdairying,
business of producing, processing, and distributing milk and milk products. Ninety percent of the world's milk is obtained from cows; the remainder comes from goats, buffaloes, sheep, reindeer, yaks, and other ruminants.
..... Click the link for more information. ; fermented milkfermented milk,
whole or skim milk curdled to beverage or custardlike consistency by lactic-acid-producing microorganisms. Many forms of fermented milk were used by early nomadic herders, especially in Asia and S and E Europe, Scandinavia, Africa, and South America.
..... Click the link for more information. .

Bibliography

See S. K. Kon, Milk and Milk Products in Human Nutrition (1972); T. Quinn, Dairy Farm Management (1980); D. Carrick, Milk (1985).

Milk

the fluid secreted by the mammary glands of mammals. It serves as food for a mammal’s young during the period after birth (lactation period). In the first days after birth, colostrum is secreted, which gradually becomes milk of the usual composition. Human milk contains all the nutrients needed by an infant. The caloric value of human milk is 65–70 kilocalories per 100 g, the pH is 6.9–7.5, and the density is 1.030–1.032 g/cm³. The chemical composition of the milk is 87.4 percent water, 0.91 percent casein, 1.23 percent albumin and globulin, 3.76 percent fat, 6.29 percent lactose, and 0.31 percent ash; human milk also contains some mineral salts and the vitamins A, B, C, and D.

The milk of agricultural animals is a valuable food product. Most milk destined for human consumption is from the cow. The milk of goats, sheep, mares, camels, asses, buffalo, zebus, yaks, and reindeer is used by humans on a more limited scale. Lactic-acid products, butter, and ice cream are made from the milk of agricultural animals. Milk contains water, proteins, fat, milk sugar (lactose), mineral substances (including trace elements), vitamins, enzymes, hormones, antibodies, gases, microorganisms, and pigments. Because milk consists of the optimal combination of these components, it is the most indispensable food product, particularly for children. It contains most of the elements needed for normal growth and development. The milk of different animals varies in chemical composition and nutritional value (see Table 1).

The proteins in milk consist primarily of casein, lactalbumin, and lactoglobulin. The production of cottage cheese and hard cheeses is based on casein’s tendency to coagulate under the action of enzymes. The albumin in milk plays an important role in ensuring growth processes; for example, globulin ensures the formation of antibodies. According to protein content, there are casein milks (cow, goat, and sheep) and albumin milks (mare, deer, and ass). The protein of casein milks consists of no less than 75 percent casein, and that of albumin milks consists of 50–65 percent albumin. In terms of biological properties, albumin milk is more valuable than casein milk.

The proteins of milk are among the most complete. They contain all of the necessary amino acids, including all the essential amino acids. The proportion among lysine, methionine, and tryptophan is particularly favorable in milk, and the sulfur-containing amino acids methionine and cystine—which are important in the prevention of atherosclerosis—are found in large quantity. Between 75 and 96 percent of milk proteins is assimilated by the body. Nitrogenous substances, such as urea, uric acid, creatinine, and riboflavin, are present in milk in small quantities (up to 0.05 percent).

The fat present in milk, or butterfat, is in the form of globules, measuring 0.5 to 20 microns in diameter (about 3 billion in 1 milliliter). Each globule is surrounded by a film containing extremely sparse complexes of phospholipids and trace elements. In milk that is allowed to stand undisturbed, the fat globules rise to the surface to form cream. Butterfat, which differs from other animal fats in its lower melting (27°–45°C) and freezing (between −17° and −21°C) points, distinctive flavor, and high assimilability, is used as a food product (creamery and clarified butter). Milk contains fatlike substances—phosphatides (lecithin and cephalin—which have important biological activities, including antisclerotic properties) and sterols (cholesterol and ergosterol).

The carbohydrate in milk, lactose, is present only in milk and readily undergoes various types of fermentation. It is used in the production of lactic-acid products, cheeses, and other dairy products. When there is a deficiency of the enzyme lactase in man, undecomposed milk sugar in the small intestine may become toxic. Mineral substances are found in milk in the form of salts of organic and inorganic acids. The ash in milk contains Ca, P, Na, K, Mg, S, and Cl. The chief constituents of the ash are Ca (125–130 mg/100 g) and P (95–105 mg/100 g).

Because milk has a high content of easily assimilated calcium, it is a particularly valuable food product; most other foods are low in calcium. The trace elements found in milk include Zn, Co, Cu, Mn, I, Fe, Al, Cr, Pb, Ti, and Ag. The value of the mineral content of milk lies in the balance of those elements that ensure normal development of skeletal and other systems, particularly in children. Milk contains most of the known vitamins; summer milk is particularly rich in vitamins. Milk also contains more than 60 enzymes, the most important of which are lactase, protease, lipase, amylase, and catalase. The enzymes promote digestion and play an important role in the conversion of milk into milk products. In addition, milk has hormones (oxytocin, prolactin, estrogen, epinephrine, insulin); antibodies, which promote immunity to disease (antitoxins, agglutinins, opsonins); gases (CO₂, C₂, H₂, NH₃); and microorganisms.

The normal microflora of milk includes milk molds, bacteria that produce lactic acid fermentation, and gas-forming bacteria. Some species that cause defects in milk are Bacillus coli, Bacillus subtilis, Proteus, and Micrococcus. To destroy the vegetative forms of microorganisms, including pathogenic microbes, milk is pasteurized or boiled; to destroy all microbes, milk is sterilized. When milk is first received, it contains antibacterial substances (lactenins) and, therefore, is bacteriostatic; that is, it inhibits propagation of bacteria. Because fresh milk remains bacteriostatic only for two or three hours, it is quickly chilled to a temperature lower than 8°C, so that it can be stored for about two days. Fresh milk has an acidity of 16°–18°T (degrees Turner). Milk sours at 28°–30°T and curdles at 65°–70°T.

In the USSR, pasteurized and sterilized milk for beverage purposes is produced. Pasteurized whole milk, standardized milk (with the standard fat content), reconstituted milk (from dry or condensed milk or cream), and vitamin fortified milk (100 mg of vitamin C per kg) have a standard for fat of 3.2 percent. Baked and extra-rich milk contain 6 percent fat, protein milk contains 1 percent fat, and nonfat milk contains almost no fat. The acidity of pasteurized milk is 20°–21°T (of protein milk, 25°T); the milk’s temperature when released from the dairy is 8°C, and its storage period is two or three days. Sterilized milk is produced with a fat content of 3.2 or 3.5 percent (in bottles and cartons); its storage period is ten days.

*Table 1. The chemical composition (in percentage) and the caloric content (in kilocalories per 100 g) of various milks**
Species	Dry substances	Fat	Protein		Lactose	Mineral substances	Caloric content
Species	Dry substances	Fat	Casein	Globulin and albumin	Lactose	Mineral substances	Caloric content
* 1 kilocalorie = 4.19 kilojoules
Cow	13.0	3.9	2.7	0.5	4.7	0.7	69
Buffalo	17.9	7.7	3.8	0.7	4.8	0.8	110
Zebu	15.9	7.0	3.7	0.5	3.5	0.8	98
Yak	17.8	6.8	3.6	07	5.0	0.9	104
Mare	10.7	1.8	1.2	0.9	64	0.3	52
Camel	13.6	4.5	2.6	0.9	4.9	0.7	76
Ass	9.9	1.4	0.9	1.0	6.2	0.5	46
Reindeer	33.8	18.7	8.3	2.0	3.6	1.4	230
Sheep	18.5	7.2	4.5	1.2	4.6	0.9	109
Goat	13.4	4.3	3.0	0.6	4.5	0.8	73
Hog	16.0	4.6	6.0	1.2	3.1	1.1	85
Rabbit	30.6	10.5	13.5	2.0	2.0	2.6	170
Dog	23.0	9.3	4.1	5.6	3.1	0.9	141
Cat	17.8	3.3	3.1	6.0	4.9	0.5	91
Dolphin	51.2	43.7	–	–	–	0.5	–
Whale	37.6	22.2	8.2	3.8	1.8	1.7	264

According to data of the Nutrition Institute of the Academy of Sciences of the USSR, the daily milk requirement is 250–500 g for adults and 500–700 g for children. The production of milk on farms and its transport to and processing in dairies are under strict sanitary control. Dairies only accept milk from healthy animals that have been raised on farms where there are no cases of infectious diseases. Milk for the market (including milk for consumers’ cooperatives) must be certified by a meat-dairy and food-quality control station. Milk containing preservatives or additives or having flavor and odor defects is not certified. Dairies do not accept colostrum or milk obtained during the seven days before steaming up (fattening before parturition) the cows (old milk).

REFERENCES

Inikhov, G. S. Biokhimiia moloka i molochnykh produktov, 2nd ed. Moscow, 1962.
Davidov, R. B., and V. M. Sokolovskii. Moloko i zdorov’e. Moscow, 1965.
Vesser, R. Tekhnologiia polucheniia i pererabotki moloka. Moscow, 1971. (Translated from French.)
Gigiena pitaniia, vol. 2. Moscow, 1971.
Davidov, R. B. Moloko i molochnoe delo, 4th ed. Moscow, 1973.

R. B. DAVIDOV and K. S. PETROVSKII

What does it mean when you dream about milk?

Milk is the elixir of life from mother to child. If the dreamer is receiving the milk, it can indicate that a deep inner nourishment is being received. Should the dreamer be giving the milk to one’s self or to another, much love and caring is being expressed in the dreamer’s life. Also, perhaps a caretaking profession is being sought.

milk

[milk] (chemistry) A suspension of certain metallic oxides, as milk of magnesia, iron, or bismuth. (food engineering) A product derived from the lacteal secretion, practically free from colostrum, of dairy cows; contains not less than 8.25% milk solids and not less than 3.25% milk fat. (physiology) The whitish fluid secreted by the mammary gland for the nourishment of the young; composed of carbohydrates, proteins, fats, mineral salts, vitamins, and antibodies. Any whitish fluid in nature resembling milk, as coconut milk.

milk

1. a. a whitish nutritious fluid produced and secreted by the mammary glands of mature female mammals and used for feeding their young until weaned b. the milk of cows, goats, or other animals used by man as a food or in the production of butter, cheese, etc. 2. any similar fluid in plants, such as the juice of a coconut 3. any of various milklike pharmaceutical preparations, such as milk of magnesia

Milk

(dreams)Milk is a symbol of leaning, knowledge, plenty, fertility, and immortality. Milk as a symbol of immortality may be found in different cultures and literature, including in India, in Greek mythology, in Celtic writings, in Islam and Christianity. In his recordings, Ibn Omar wrote that Muhammad said “to dream of milk is to dream of learning or knowledge.” Dreaming of milk is a very positive message from your unconscious. It may suggest that you are in need of the deepest and most fundamental type of nourishment and that it is available to you. You unconscious may be suggesting that it is time for you to grow and to learn and that it is possible for you to do that at the current time. The interpretation of dreaming about milk can also be looked at from a very different viewpoint. Milk can be a safe representation of semen and you may have unconscious (or conscious) desires for sexual relations. However, in my opinion it is unlikely that milk in dreams represents sexuality. Finally, milk is a lunar symbol and as such it is feminine. It suggests a renewal in spirit and thought, just like springtime is the renewal of nature.

milk

milk

milk

milk

milk

Milk

milk

milk

milk

milk

milk

milk

milk

Milk,

milk,

Bibliography

Milk

REFERENCES

What does it mean when you dream about milk?

milk

milk

Milk

milk

milk

milk

milk

milk

milk

milk

milk

milk

milk

milk

Patient discussion about milk

MILK

milk

Synonyms for milk

verb draw milk from

Synonyms

verb exploit

Synonyms

Words related to milk

noun a white nutritious liquid secreted by mammals and used as food by human beings

Related Words

noun produced by mammary glands of female mammals for feeding their young

Related Words

noun a river that rises in the Rockies in northwestern Montana and flows eastward to become a tributary of the Missouri River

Synonyms

Related Words

noun any of several nutritive milklike liquids

Related Words

verb take milk from female mammals

Related Words

verb exploit as much as possible

Related Words

verb add milk to

Related Words