full cream milk - 1 litre
Full cream milk is an excellent source of complete protein, calcium, phosphorus, and B vitamins (particularly B12 and riboflavin). It also contains fat-soluble vitamins A and D, and provides readily absorbable bioavailable minerals essential for bone health and metabolic function.
About
Full cream milk, also known as whole milk, is the unmodified liquid produced by the mammary glands of dairy cattle, most commonly Holstein or Jersey breeds. It contains approximately 3.5-4% milk fat by volume, along with proteins (primarily casein and whey), lactose, minerals, and water. Whole milk has a rich, creamy taste and smooth mouthfeel due to its fat content, distinguishing it from lower-fat varieties such as semi-skimmed (2%) or skimmed milk. The composition and flavor profile vary slightly depending on the breed of cattle, their diet, and the season of production.
Full cream milk forms the foundational ingredient in countless dairy products, serving as the raw material for butter, cheese, yogurt, and cream through various processing and fermentation techniques.
Culinary Uses
Full cream milk is essential in both sweet and savory cooking. In baking and desserts, it enriches custards, creams, ice cream, and sauces, contributing body and fat-soluble flavor compounds. In savory cooking, it forms the base for béchamel and other mother sauces, creamy soups (such as chowders and bisques), and risotto. Beyond cooking, whole milk is consumed as a beverage and used in tea, coffee, and hot chocolate. It is also the preferred milk for traditional custard-based desserts and Creole and French cuisines. In Indian cooking, reduced whole milk (khoya) is used in sweets; in Italian cuisine, it appears in pasta sauces and polenta preparations.