Dairy
Cow
Cow’s milk is the default dairy milk of global markets—an emulsion of water, lactose, protein, and fat from dairy cattle. Fat levels (skim, low-fat, whole, cream-line) and processing (pasteurised, UHT, homogenised, raw where legal) reshape flavour, foam, and cooking behaviour. High-volume Holstein milk is mild; Jersey and Guernsey milks taste richer and often show a cream line when unhomogenised. Drink it, cook it into sauces and custards, culture it into yoghurt and cheese, or churn toward butter. Scald gently to avoid skins and scorching. Store cold and use by date; sour milk can still serve some baking but not fresh drinking.
Track this ingredient
Explore further
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.9 g
- Saturated Fat 7.39 g
- Trans Fat 0.22 g
- Monounsaturated Fat 3.18 g
- Polyunsaturated Fat 0.35 g
- Cholesterol 29.1 mg
- Sodium 79 mg
- Salt 0.2 g
- Total Carbohydrate 5 g
- Dietary Fibre 0 g
- Total Sugars 2.5 g
- Complex / starch 0 g
- Protein 4 g
- Water 78 g
- Energy 134 kcal
- Water 78 g
- Carbohydrates 5 g
- Sugars 2.5 g
- Protein 4 g
- Fat 10.9 g
- Saturated Fat 7.39 g
- Monounsaturated Fat 3.18 g
- Polyunsaturated Fat 0.35 g
- Omega-3 0.05 g
- Trans Fat 0.22 g
- Vitamins 31.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 0.08 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.06 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 9.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.6 µg
- Vitamin E 0.11 mg
- Vitamin K 0.6 µg
- Minerals 427 mg
- Major Minerals 425 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 29.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 0.08 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.06 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 9.2 · vitamin-d: 0.6 · vitamin-e: 0.11 · vitamin-k: 0.6 ·
Minerals
Sodium: 79 · Potassium: 313 · Calcium: 33 · Iron: 1.5 ·
Cow of Milk: composition reflects this culinary part relative to the whole ingredient.
History
Cattle domestication in the Fertile Crescent and adjacent regions established cow’s milk as a staple dairy.
Commercial pasteurisation and urban dairies made cow’s milk a safe everyday retail product.
Homogenisation and fat-standardised cartons defined modern supermarket cow’s milk.