/ 30 g milk

Milk is a nutrient-dense liquid secreted by mammary glands of lactating mammals, most commonly derived from domestic cattle (Bos taurus) in culinary contexts, though milk from goats, sheep, buffalo, and other species is also used globally. Cow's milk is an opaque white or off-white emulsion consisting of water (approximately 87%), lactose, milk fat, casein proteins, and various minerals and vitamins. The composition, flavor, and texture vary based on breed, diet, and processing methods; raw milk has a fresh, slightly sweet flavor, while pasteurization extends shelf life and standardizes composition. Regional variations include whole milk (3.5–5.5% fat), reduced-fat milk (2%), low-fat milk (1%), and skim milk (less than 0.5% fat).

Milk serves as a foundational ingredient across culinary traditions, functioning both as a beverage and as a raw material for further processing into cheese, yogurt, butter, cream, and other dairy products. The fat, protein, and lactose content make it essential for emulsification, binding, and flavor development in both sweet and savory applications.

Milk is employed across nearly all culinary traditions as both a standalone beverage and as a foundational ingredient in cooking. In baked goods, milk provides moisture, richness, and structure; in sauces and soups, it creates body and smoothness through its fat and protein content. Milk is essential in custards, puddings, ice cream, and other desserts, as well as in beverages such as coffee drinks, hot chocolate, and traditional milk-based drinks across Asian, Middle Eastern, and European cuisines. In bread-making, milk enriches dough and promotes browning. Regional applications include Indian lassi, Spanish horchata preparations, and European cream sauces (béchamel, velouté).