Whole Milk

DairyAllergen: DairyCreamyMildSweetRichDairySmooth

Nutrition (per 100 g)

Calories: 61
Protein (g): 3.15
Fat (g): 3.25
Carbs (g): 4.8
Fiber (g): 0
Sodium (mg): 43

Typical values for 3.25% milkfat fluid cow’s milk; lactose and minerals vary slightly by brand and fortification.

Storage

Room temp: up to 0 days
Refrigerated: up to 5 days
Frozen: up to 90 days

Whole milk is fluid cow’s milk with about 3.25% milkfat, white and opaque. It tastes mildly sweet with a lush mouthfeel; proteins and lactose add body and encourage browning in baking and sauces. It steams well for coffee, sets custards, and balances soups and porridges. Sold pasteurized and homogenized; ultra-pasteurized cartons offer longer shelf life.

Dairying began in Southwest Asia and Europe and spread widely; whole cow’s milk anchors European, North American, and South Asian cuisines. Modern dairies pasteurize, homogenize, and chill milk, then deliver it through a refrigerated supply chain.