/ 24 fl oz milk
Milk is an excellent source of calcium, phosphorus, and protein, with significant quantities of B vitamins and vitamin D (when fortified). Whole milk provides fat-soluble vitamins A and D, while reduced-fat and skim varieties offer lower caloric and fat content.
About
Milk is a nutrient-dense liquid secreted by the mammary glands of lactating mammals, most commonly cattle (Bos taurus), to nourish their young. In culinary and commercial contexts, cow's milk is the predominant variety, composed of water (approximately 87%), fat, proteins (primarily casein and whey), lactose, and minerals including calcium and phosphorus. The composition and characteristics of milk vary by breed, diet, and lactation stage, resulting in subtle differences in fat content, protein structure, and flavor. Milk is classified by fat content—whole milk (typically 3.5–4% fat), reduced-fat (2%), low-fat (1%), and skim (0%)—which influence its texture, mouthfeel, and cooking properties.
Culinary Uses
Milk serves as a fundamental ingredient across global cuisines, functioning as a beverage, cooking medium, and base for derivative products. It is essential in sauce-making (béchamel, mornay), baking, custards, ice creams, and cheese production. In beverages, milk appears as a standalone drink or in coffee, tea, and milk-based drinks like lassi and horchata. Its protein and fat content make it crucial for creating emulsions and providing structure in baked goods. Regional applications range from Scandinavian dairy preparations to South Asian curries and European custard-based desserts. The choice between whole, reduced-fat, or skim milk affects richness, coating ability, and final texture.