Cow's milk

Cow's milk is a nutrient-rich liquid produced by the mammary glands of female cows. It is a white, opaque fluid containing water, proteins, fats, lactose (a sugar), and minerals. It is a fundamental component of the diet in many cultures and a primary ingredient in dairy products.

Milk is used in a vast array of foods for its nutritional value and functional properties. It contributes to texture, flavour, and richness in baked goods like cakes and biscuits, and is essential for making cheese, yogurt, and butter. It also acts as a liquid base for sauces, soups, and beverages.

Cow's milk is not considered a food additive and is a naturally occurring foodstuff. It is a source of protein, calcium, and vitamin D, which contribute to bone health, as recommended by the NHS. Some individuals may experience lactose intolerance, a digestive issue where the body has difficulty breaking down lactose, the sugar found in milk. While milk is a nutrient-dense food, concerns have been raised about saturated fat content, though moderate consumption as part of a balanced diet is generally considered acceptable.