/ 100 fl. oz milk
Milk is an excellent source of calcium, vitamin D, and high-quality protein, containing all nine essential amino acids. It also provides riboflavin (B2), phosphorus, and potassium, though fat content varies significantly between whole, reduced-fat, and skim varieties.
About
Milk is a nutrient-rich liquid produced by mammary glands of lactating mammals, most commonly derived from domesticated cattle (Bos taurus), though goat, sheep, and buffalo milk are also widely consumed globally. Cow's milk is an opaque white or off-white emulsion of fat, proteins, lactose, and minerals suspended in water, with a slightly sweet flavor and creamy mouthfeel. The composition varies by breed, diet, and lactation stage, but typically contains approximately 3.5–4% fat, 3.2–3.4% protein, and 4.6–4.8% lactose. Milk is commonly consumed fresh (whole, reduced-fat, or skim) or processed into diverse dairy products including cheese, yogurt, butter, cream, and milk powder.
Culinary Uses
Milk serves as a foundational ingredient across global cuisines, functioning as a beverage, baking component, sauce base, and fermentation substrate. It is essential in custards, creams, puddings, and ice creams, provides richness to coffee and tea, and acts as a tenderizing agent in marinades. In baking, milk adds moisture, aids gluten development, and contributes to browning through the Maillard reaction. Milk is also the primary ingredient in sauces such as béchamel and espagnole, and provides the base for beverages including hot chocolate, lassi, and horchata across various culinary traditions.