Regular Milk

Regular milk is the liquid produced by mammals, most commonly cows, for nourishing their young. In the US, it is typically pasteurized (heated to kill harmful bacteria) and often homogenized (fat is broken down and evenly distributed) for commercial sale. It is a source of protein, calcium, and vitamin D (often added).

Milk is a primary ingredient in dairy products like cheese, yogurt, and butter. It is also used in baked goods, sauces, and beverages, adding moisture, richness, and a creamy texture. Manufacturers use it for its flavor, nutritional content, and ability to bind ingredients.

Milk is generally recognized as safe (GRAS) by the FDA for consumption. It is a natural source of nutrients like calcium and vitamin D, which are important for bone health. Organizations like WHO and EFSA have not specifically evaluated milk as a food additive. Some individuals experience lactose intolerance or milk allergies, which are sensitivities to components of milk.