glass of milk

Milk is a nutrient-dense liquid secreted by the mammary glands of lactating mammals, most commonly obtained from domesticated cattle (Bos taurus), though also produced by goats, sheep, buffalo, and other species. Cow's milk comprises approximately 87% water, with the remainder consisting of milk fat, proteins (primarily casein and whey), lactose, minerals, and vitamins. The flavor profile varies by animal species, breed, feed, and processing method, ranging from fresh and subtly sweet to rich and complex. Commercial milk is typically classified by fat content—whole milk (3.5–4.6% fat), reduced-fat or 2% milk (2% fat), low-fat or 1% milk (1% fat), and skim milk (less than 0.5% fat)—and is commonly heat-treated through pasteurization or sterilization to ensure food safety and extend shelf life.

Milk serves as a fundamental ingredient across global cuisines, functioning as a beverage, cooking medium, and base for numerous dairy products. It is essential in sauce preparation (béchamel, mornay), custards, ice cream, puddings, and baked goods. Milk is also used to create fermented products such as yogurt, cheese, and kefir, and features prominently in beverages including smoothies, coffee preparations, and traditional drinks like horchata and chai. In cooking, milk adds richness to soups, risottos, and grain dishes, while in baking it contributes moisture, structure, and browning through the Maillard reaction. Regional traditions incorporate milk in both sweet and savory preparations.