– 1 cup milk
Milk is an excellent source of calcium, phosphorus, and protein, and typically contains added vitamin D in fortified commercial products. It provides B vitamins, particularly riboflavin and B12, supporting energy metabolism and nervous system function.
About
Milk is a nutrient-dense liquid secreted by the mammary glands of mammals to nourish their young. In culinary contexts, milk typically refers to cow's milk, a white or off-white opaque liquid composed of water, lactose, proteins (primarily casein and whey), fats, and minerals. Cow's milk has a subtly sweet flavor and creamy mouthfeel. Beyond bovine sources, milk from goats, sheep, buffalo, and other animals is used regionally, each with distinct flavor profiles—goat's milk is tangier, buffalo milk is richer and fattier. Commercial milk is typically pasteurized (heat-treated to eliminate pathogens) and may be homogenized to create uniform fat distribution. Milk is available in various fat contents: whole milk (typically 3.5% fat), reduced-fat (2%), low-fat (1%), and skim (0% fat).
Culinary Uses
Milk serves as a fundamental ingredient across global cuisines, functioning as a base for sauces, soups, custards, puddings, and baked goods. It is essential in the production of dairy products including cheese, yogurt, butter, and cream. In savory cooking, milk appears in béchamel sauce, creamed vegetables, and risotto-style dishes. Sweet applications include ice cream, custard tarts, rice pudding, and numerous desserts. Milk is also consumed as a beverage and used to create beverages such as coffee drinks, hot chocolate, and milkshakes. The fat content chosen affects the richness and cooking properties—whole milk creates creamier sauces and baked goods, while lower-fat versions suit lighter preparations.