Milk And Salt

Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. In the US, most milk comes from cows and is pasteurized (heated to kill bacteria) and often homogenized (fat globules are broken down to prevent separation). Salt, or sodium chloride, is a mineral compound that occurs naturally and is mined or evaporated from seawater.

Milk is a source of protein, calcium, and vitamin D. Salt is used to enhance flavor, act as a preservative, and control fermentation in some foods. They are commonly found together in dairy products like butter, cheese, and yogurt, as well as in many processed foods for taste and preservation.

Milk is a major food source and is generally recognized as safe (GRAS) by the FDA. Salt is also GRAS. The FDA recommends limiting sodium intake to less than 2,300 milligrams per day, about one teaspoon of table salt. High sodium intake is linked to increased blood pressure in some individuals. JECFA and EFSA have evaluated both milk components and salt.