Milk is a whitish liquid containing proteins, fats, lactose, and various vitamins and minerals, and is obtained from a female mammalian animal after it gives birth to its young. Throughout the world, there are more than 6 billion consumers of milk and milk products. A Milk Substitute is a whitish liquid that contains similar amounts of proteins, fats, and other vitamins and minerals, and is meant to replace the milk from a mammal. The reasons for such substitution may vary, and are stated below. A milk substitute can replace dairy milk in tea, coffee or a recipe. This overlaps with, but is distinct from, plant milk, which is used by those who want to avoid animal products for health or ethical reasons, including vegans, or because of taste preference. Some milk substitutes are marketed to consumers as healthier than cow's milk, because lower in saturated fat and, if they are entirely free of animal products, cholesterol-free. When milk substitutes are lacking in vitamins or dietary minerals present in dairy milk (such as vitamin B12 or calcium), they are usually fortified.