Cows Milk

Cows' milk is a nutrient-rich liquid produced by female cows. It is a primary source of nutrition for calves and has been consumed by humans for thousands of years. In the UK, milk is typically pasteurised (heated to kill harmful bacteria) and homogenised (fat globules are broken down to prevent separation) before being sold.

Milk is a fundamental ingredient in dairy products like cheese, butter, and yoghurt. It is also used in baked goods, sauces, and beverages for its flavour, moisture, and nutritional content. Manufacturers use it as a source of protein, calcium, and fat, and it contributes to the texture and richness of many foods.

Cows' milk is not classified as a food additive in the UK and is a naturally occurring foodstuff. It is a good source of calcium and protein, which are important for bone health and muscle maintenance, as advised by the NHS. Some individuals have a cows' milk allergy or lactose intolerance, which can cause adverse reactions. Evidence regarding the long-term health effects of milk consumption is ongoing, with some studies suggesting potential benefits and others raising questions, particularly concerning saturated fat intake.