Milk

Milk is a nutrient-rich liquid produced by mammals to feed their young. In the context of food, it typically refers to cow's milk, which is collected from dairy cows and then processed, often through pasteurization (heating to kill harmful bacteria) and homogenization (processing to prevent fat separation).

Milk is widely used in food manufacturing for its flavor, texture, and nutritional value. It serves as a base for many dairy products like cheese, yogurt, and ice cream, and is also an ingredient in baked goods, sauces, and beverages, contributing to richness and creaminess.

Milk is considered a common food in the US and is regulated by the FDA. It is a significant source of protein, calcium, and vitamin D (when fortified). While generally recognized as safe for most people, some individuals may experience lactose intolerance, an inability to digest the sugar in milk, leading to digestive discomfort. JECFA and EFSA evaluate food ingredients and additives; milk as a whole food is not typically subject to an acceptable daily intake (ADI) evaluation like food additives.