dl of milk

Milk is a nutrient-dense liquid secreted by the mammary glands of mammals to feed their young. In culinary contexts, cow's milk is the standard, though milk from goats, sheep, buffalo, and other animals also feature prominently in global cuisines. Milk is an opaque white or off-white liquid with a slightly sweet, clean taste and consists of water, proteins (casein and whey), lactose, fats, and minerals including calcium, phosphorus, and potassium.

The composition of milk varies by animal species, breed, diet, and lactation stage. Cow's milk typically contains approximately 3.5-4% fat, 3.2-3.4% protein, and 4.6-4.9% lactose. Milk can be consumed fresh or processed into numerous forms including cheese, yogurt, butter, cream, and other dairy products through fermentation, heating, or separation processes.

Milk serves as both a beverage and a fundamental cooking ingredient across virtually all culinary traditions. It is essential in béchamel and other mother sauces of French cuisine, enriches custards, puddings, and desserts, and provides moisture and richness to baked goods. In Indian cuisine, milk and its derivatives (ghee, paneer, yogurt) are foundational; in Italian cuisine, milk features in risottos and pasta sauces. Milk is used to create cream-based soups, braises, and sauces, and is indispensable in dairy-based beverages from hot chocolate to lassi. The fat content significantly affects cooking results; whole milk creates richer dishes, while lower-fat versions serve specific dietary needs.