dcl of milk
Excellent source of calcium, phosphorus, and high-quality complete protein; also provides B vitamins (particularly B12 and riboflavin) and is often fortified with vitamin D to enhance calcium absorption.
About
Milk is a nutrient-dense liquid secreted by mammary glands of lactating mammals, most commonly derived from domesticated cattle (Bos taurus). Cow's milk is an opaque white fluid with a slightly sweet, creamy flavor profile and mild aroma. It contains approximately 87% water, 3-4% fat, 3-3.5% protein, and 4.6-4.8% lactose, with composition varying by breed, diet, and lactation stage. Whole milk contains the natural fat content, while commercial variants include reduced-fat (2%), low-fat (1%), and skim (non-fat) versions achieved through mechanical separation of cream.
Milk has been a staple food source across cultures for millennia, with documented domestication of dairy cattle dating back approximately 10,000 years. The white color derives from casein proteins and fat globules that scatter light; the slight yellow tint in some milk results from higher beta-carotene content in grass-fed dairy.
Culinary Uses
Milk serves as both a standalone beverage and a foundational ingredient across culinary traditions. In cooking, it is essential for creating sauces (béchamel, cream sauces), custards, puddings, and ice cream bases. Milk enriches baked goods including cakes, breads, and pastries by improving crumb structure and browning. It is fundamental to dairy products such as yogurt, cheese, and butter through fermentation and processing. Beyond Western cuisine, milk features prominently in Indian lassi, Asian congee, and various coffee preparations. Pasteurized and ultra-high-temperature (UHT) treated milk extends shelf life while retaining nutritional value.