+ 1 teaspoon milk
Excellent source of calcium, protein, and riboflavin (vitamin B2); also provides vitamin D (when fortified), phosphorus, and potassium. One teaspoon (approximately 5 ml) of whole milk contains roughly 3 calories, with trace amounts of these nutrients relative to daily values.
About
Milk is a nutrient-dense liquid secreted by mammary glands of lactating mammals, most commonly derived from domesticated cattle (Bos taurus), though also sourced from goats, sheep, buffalo, and other species. Cow's milk, the predominant form in Western cuisines, comprises approximately 87% water, 3.2% protein, 3.6% fat, and 4.6% lactose, with the specific composition varying by breed, diet, and lactation stage. Milk ranges in color from white to pale yellow depending on feed composition and fat content, with a slightly sweet flavor profile derived from its lactose content and subtle dairy notes.
The term encompasses various processing stages: raw milk (unpasteurized), pasteurized milk (heat-treated for safety), ultra-high-temperature (UHT) milk (sterilized for long shelf-life), and homogenized milk (mechanically processed to create uniform fat distribution). Fat content classifications include whole milk (3.5-4% butterfat), reduced-fat milk (2%), low-fat milk (1%), and skim milk (0.1% or less).
Culinary Uses
Milk serves as a foundational ingredient across global cuisines, functioning as a liquid component in sauces (béchamel, crème anglaise), baked goods (cakes, pastries, bread), and custards. In beverages, it is consumed plain, added to tea and coffee, or incorporated into drinks such as hot chocolate and smoothies. Milk enriches savory dishes including soups, risottos, and curries in various culinary traditions. Its proteins and fats contribute to emulsification and structure in cooking; lactose provides subtle sweetness; and enzymes can be utilized in cheese and yogurt production. The choice between whole, reduced-fat, and skim milk affects richness and mouthfeel in the final dish.