Milk

Milk is the liquid dairy product obtained from cows, prized for its balance of water, lactose, milkfat, and proteins (casein and whey). Whole milk typically contains about 3.25% milkfat, providing a mildly sweet, creamy flavor and a smooth mouthfeel. It is commonly pasteurized for safety and homogenized for a uniform texture, and in many regions it is fortified with vitamins A and D.

In cooking, milk contributes tenderness, browning, and structure through its sugars and proteins, and it emulsifies and enriches sauces and soups. It can curdle under high heat or in acidic environments, so gentle heating and tempering are helpful. People with lactose intolerance may prefer lactose-free milk, and those avoiding dairy often substitute plant-based milks with recipe adjustments.