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Milk is a nutrient-rich liquid secretion produced by the mammary glands of lactating mammals, most commonly derived from domesticated bovine cattle. Cow's milk is the primary form consumed globally and consists of approximately 87% water, with the remainder comprising proteins (primarily casein and whey), lactose, fats, minerals (calcium, phosphorus, potassium), and vitamins (notably A, D, and B12). The flavor profile is mild, slightly sweet, and creamy, with fat content determining richness; whole milk contains roughly 3.5-4% fat, while reduced-fat and skim varieties contain less. Milk varies by breed, diet, and processing method, with important varieties including whole, low-fat, skim, and lactose-free formulations produced through pasteurization and homogenization.

Beyond bovine sources, milk from goats, sheep, buffalo, and other mammals is produced and consumed in various cultures, each with distinct flavor characteristics and compositional profiles.

Milk serves as a fundamental ingredient across virtually all culinary traditions, functioning as a binding agent, base for sauces (béchamel, crème anglaise), component in baked goods, and essential ingredient in dairy products (yogurt, cheese, butter). It is central to beverages both hot (tea, coffee, hot chocolate) and cold (smoothies, milk-based drinks), and forms the foundation for custards, puddings, and desserts. In savory cooking, milk is used in mashed potatoes, soups, and creamed vegetables; in pastry work, it contributes to the structure and texture of cakes, pastries, and bread doughs. Regional cuisines employ milk distinctly—Indian cuisine features it in paneer production and chai preparations, while European traditions emphasize its role in dairy-based sauces and baked goods.