/ 10 fl.oz milk
Milk is an excellent source of calcium, vitamin D (when fortified), and complete protein, supporting bone health and muscle development. It also provides B vitamins, phosphorus, and potassium, though fat and lactose content vary significantly by processing type.
About
Milk is a nutrient-dense liquid secreted by the mammary glands of lactating mammals, most commonly obtained from domesticated cattle (Bos taurus). The fluid is composed of water, lactose (milk sugar), casein and whey proteins, and milk fat (butterfat), along with essential vitamins and minerals. Cow's milk is the primary commercial milk product in Western cuisines and is differentiated by fat content: whole milk (typically 3.25–3.5% butterfat), reduced-fat or 2% milk, low-fat or 1% milk, and non-fat or skim milk. The composition and flavor profile vary based on breed, diet, and processing methods, with raw milk possessing a richer, more complex flavor than its pasteurized counterpart.
Culinary Uses
Milk serves as a fundamental ingredient across global cuisines, functioning as a base for sauces (béchamel, mornay), soups, custards, and baked goods. It is essential in cheese and yogurt production, incorporated into beverages both hot (coffee, tea, hot chocolate) and cold (smoothies, milkshakes), and used in puddings, ice cream, and cream-based desserts. In cooking, milk tenderizes baked goods, adds richness to mashed potatoes and creamed vegetables, and serves as a binding agent in batters and doughs. Different fat contents affect texture and cooking outcomes: whole milk produces richer results in custards and cream soups, while lower-fat versions suit dietary preferences in lighter preparations.