c. milk 2 tsp. salt
Excellent source of calcium, phosphorus, and vitamin D (in fortified varieties); provides complete protein containing all essential amino acids. Whole milk contains approximately 3.5% fat and approximately 3.2% protein per serving.
About
Cow's milk is the lacteal secretion produced by mammary glands of bovine animals (Bos taurus), typically harvested from domesticated dairy cattle. The liquid consists of water, lactose (milk sugar), casein and whey proteins, butterfat, and various minerals and vitamins. Milk is white to off-white in color with a slightly sweet flavor, though this varies based on the animal's diet, breed, and processing method. The fat content distinguishes milk grades: whole milk contains approximately 3.5–4% butterfat, reduced-fat milk contains 2%, and skim milk contains less than 0.5%.
Cow's milk is the most widely consumed type of milk globally and serves as the foundation for numerous dairy products including cheese, butter, yogurt, and cream.
Culinary Uses
Cow's milk is a fundamental ingredient in both savory and sweet cooking. It functions as a base for sauces (béchamel, mornay), custards, and creams; enriches soups and braises; and provides moisture and structure in baking (breads, cakes, pastries). In beverages, milk is consumed plain, heated, steamed for coffee drinks, or fermented into yogurt and kefir. Different fat contents serve different purposes: whole milk enriches sauces and desserts, while lower-fat versions suit contemporary health-conscious preparations. Milk also serves as a tenderizing agent in marinades and a binding component in forcemeats and batters.