half a glass of milk
Rich in calcium, phosphorus, and vitamin D (when fortified), essential for bone health. Provides high-quality complete protein and is a natural source of B vitamins, particularly B12 and riboflavin.
About
Milk is a nutritious liquid secreted by mammary glands of lactating mammals, most commonly derived from cows (Bos taurus). The white or off-white opaque fluid consists of water, lactose (milk sugar), proteins (casein and whey), fats, and various minerals and vitamins. Cow's milk, the most widely consumed variety globally, contains approximately 3.2-3.6% fat and 3.2% protein in standard whole milk, though fat content varies with breed, diet, and season. The flavor is naturally mild and slightly sweet, with subtle earthy notes.
Beyond cow's milk, other animal sources include goat, sheep, buffalo, and camel milk, each with distinct compositional and flavor profiles. Milk undergoes various processing methods—pasteurization (heat treatment), homogenization (fat particle reduction), and standardization (fat adjustment)—to ensure safety, consistency, and shelf stability.
Culinary Uses
Milk functions as both a primary ingredient and a cooking medium across virtually all culinary traditions. It is essential in the production of dairy products (cheese, yogurt, butter, cream) and serves as a base for sauces (béchamel, custards), soups, and beverages. In baking and pastry work, milk adds moisture, richness, and aids in gluten development; it is also used for poaching, braising, and tempering in custards and desserts. Across cuisines, milk appears in savory applications such as Indian curries, Southeast Asian curries, and risottos, as well as sweet applications including puddings, ice cream, and beverages like hot chocolate and coffee-based drinks.