Milk

Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. In the UK, the vast majority of milk used in food production comes from cows, though goat and sheep milk are also used. It is typically pasteurised to kill harmful bacteria before being used as an ingredient.

Milk is used in a wide variety of foods for its flavour, nutritional content, and functional properties. It contributes to richness, moisture, and browning in baked goods, and acts as a base for sauces, dairy products like cheese and yogurt, and beverages. It can also be used to create emulsions and stabilise food products.

Milk is a natural food ingredient and not considered a food additive under UK law. It is a source of protein, calcium, and vitamin D (often added). The UK's Eatwell Guide recommends milk and dairy products as part of a healthy diet, noting their contribution to calcium intake. Concerns about lactose intolerance affect some individuals, while others may have allergies to milk proteins. The Scientific Advisory Committee on Nutrition (SACN) has reviewed the role of dairy products in the diet.