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Milk is a nutrient-dense, white opaque liquid secreted by mammary glands of female mammals to nourish their young. In culinary contexts, milk typically refers to cow's milk, the most widely consumed and commercially available variety, though milk from goats, sheep, buffalo, and other mammals is used regionally. Cow's milk is an emulsion of fat globules and milk solids suspended in water, with a slightly sweet flavor and relatively neutral taste that serves as a culinary foundation ingredient.

The composition of milk varies by breed, diet, and lactation stage, but generally contains approximately 3.5-5.5% fat, 3.2% protein, 4.8% lactose, and 0.7% minerals. Full-fat milk, reduced-fat milk (2%), low-fat milk (1%), and skim milk are the primary commercial categories, distinguished by fat content. Lactose intolerance and dairy allergies have led to widespread production of plant-based alternatives including soy, almond, oat, and coconut milk.

Milk functions as both a base ingredient and finishing element across global cuisines. It is essential to baking (cakes, breads, pastries), sauce-making (béchamel, cream sauces), beverage preparation (coffee, tea, hot chocolate), and soup production. In Indian cuisine, milk is fundamental to curries, paneer production, and kheer desserts; in European traditions, it anchors custards, puddings, and dairy-based sauces. Milk is also fermented into yogurt and used to make cheeses, butter, and cream. Its emulsifying and tenderizing properties make it valuable for marinating meats and for creating smooth, creamy textures in both sweet and savory applications.