litre of milk

Milk is a nutrient-dense liquid secreted by mammary glands of lactating mammals, most commonly obtained from domesticated cows (Bos taurus), though sheep, goats, buffalo, and other species are also utilized. Cow's milk comprises approximately 87% water and 13% solids, including lactose (milk sugar), proteins (casein and whey), fat, and minerals. It exists in several commercial forms determined by fat content and processing: whole milk (3.5–4% fat), reduced-fat (2%), low-fat (1%), and skim (0.1% fat). The flavor is mild and slightly sweet, with variations depending on breed, diet, and pasteurization method. Raw milk possesses a more complex, sometimes grassy flavor, while ultra-high-temperature (UHT) processed milk exhibits cooked, caramelized notes.

Milk serves as a foundational ingredient across global cuisines, functioning as a beverage, cooking medium, and base for derivative products. It is essential in sauce preparation (béchamel, velouté), custards, puddings, ice cream, and baked goods where it contributes moisture, richness, and structure. In Indian cuisine, milk forms the base for kheer and many curries; in Mediterranean traditions, it features in pasta sauces and risottos. Milk is also integral to cheese, yogurt, butter, and cream production. Its versatility extends to both sweet and savory applications, from coffee beverages to cream soups and gravies.