ml/8fl.oz. milk
Milk is rich in calcium, vitamin D (when fortified), and high-quality complete protein containing all nine essential amino acids. It provides lactose as a carbohydrate source and contains conjugated linoleic acid (CLA) and other bioactive compounds, though lactose intolerance affects a significant portion of the global population.
About
Milk is a nutrient-dense liquid secreted by mammary glands of lactating mammals, most commonly derived from domesticated cattle (Bos taurus), though goat, sheep, buffalo, and other species also provide culinary milk. Cow's milk comprises approximately 87% water, 4.7% lactose, 3.6% protein, and 4.1% fat, with composition varying by breed, diet, and lactation stage. The fat globules and protein micelles give milk its characteristic opacity and nutritional profile. Milk is typically homogenized to break down fat globules and pasteurized to eliminate pathogens, resulting in the standardized product found in most contemporary kitchens.
Milk forms the foundation of numerous dairy products through fermentation, coagulation, and separation processes. Whole, reduced-fat (2%), low-fat (1%), and skim varieties differ primarily in fat content, while ultra-high temperature (UHT) processing extends shelf life.
Culinary Uses
Milk functions as both a primary ingredient and a culinary medium across global cuisines. It serves as the base for sauces (béchamel, mornay), custards, puddings, ice cream, and yogurt. In baking, milk hydrates dry ingredients, contributes to crumb structure, and enhances browning through lactose caramelization. Milk is essential in beverage preparation, from hot chocolate to café au lait, and forms the foundation for many Asian, Indian, and Middle Eastern dishes, particularly in curries, kheer, and mahalabia. Its emulsifying properties make it valuable in soups and cream-based preparations, while its use in breadmaking affects gluten development and crust formation.