regular milk
Milk is an excellent source of calcium, vitamin D, and high-quality protein, with significant contributions of B vitamins (particularly B12 and riboflavin) and essential minerals including phosphorus and potassium.
About
Milk is a nutrient-dense liquid secreted by mammary glands of lactating animals, most commonly derived from domesticated cattle (Bos taurus). Regular milk, also called whole milk, typically contains approximately 3.5-4.0% fat and 3.2-3.4% protein, along with lactose, vitamins, and minerals. The product is obtained through mechanical milking, then processed through pasteurization (heat treatment to eliminate pathogens) and homogenization (mechanical treatment to break down fat globules and create uniform consistency). Milk composition varies by breed, feed, and lactation stage; Holstein and Jersey cattle are primary dairy breeds. The flavor is mild and slightly sweet, with creamy mouthfeel derived from its fat content.
Culinary Uses
Milk serves as a fundamental ingredient across global cuisines, functioning as a beverage, cooking medium, and ingredient base. It is essential in the production of dairy products including cheese, yogurt, butter, and cream. In cooking, milk is used to create sauces (béchamel, custards), enrich soups and braises, and provide moisture to baked goods and batters. Common applications include pasta dishes, desserts, ice cream, and breakfast preparations. In both Western and Asian cuisines, milk features prominently in beverages, from café au lait to milk tea preparations. Its neutral flavor profile makes it a versatile ingredient that accommodates both sweet and savory applications.