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Showing Food Milk (Cow)

General Information
NameMilk (Cow)
Scientific NameNot Available
DescriptionCow milk is a nutrient-rich liquid produced by the mammary glands of cows. Native to Europe, cow milk is now produced globally, with the United States and India being the top producers (PMID: 40305638). It is widely consumed in many countries, particularly in the Western world. Cow milk is a versatile ingredient used in various culinary applications, including the production of fermented products like cheese, yogurt, and butter, as well as non-fermented products like French toast and breakfast cereals. The color of cow milk is white, with a mild, slightly sweet taste and a neutral odor. Rich in calcium and protein, cow milk provides several health benefits, including supporting bone health and muscle function (PMID: 39519783). The most notable chemical in cow milk is lactose, a sugar that is often problematic for individuals with lactose intolerance. Additionally, cow milk is used in the production of infant formula and pharmaceuticals. A peculiar aspect of cow milk preparation is the process of pasteurization, which involves heating the milk to a high temperature to kill off bacteria and extend its shelf life.
Primary IDFOOD00618
Picture632
Classification
GroupMilk and milk products
Sub-GroupUnfermented milks
ITIS IDNot Available
Wikipedia IDMilk
Composition
Compounds
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Macronutrients
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References
Content Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.