Whole Milk
Dairy
Functions
Dietary Info
Allergen Warning
About Whole Milk
Whole milk, a staple in the dairy category, is prized in baking for its ability to impart moisture, tenderness, and a rich flavor to baked goods. It consists of about 3.25% fat, which contributes to the creamy texture and enhances the mouthfeel of cakes, breads, and pastries. The lactose in whole milk adds a subtle sweetness, while the proteins and fats help create a fine crumb and structure in baked goods. Its balanced profile of nutrients supports browning and promotes emulsification, making it indispensable for home bakers seeking consistent, flavorful results.
History
The use of whole milk in baking dates back centuries, with its origins rooted in the domestication of dairy animals around 10,000 BC in the Fertile Crescent. As societies evolved, milk became a central dietary component, with its use spreading through Europe and eventually reaching the Americas. In the 19th century, advancements in pasteurization and transportation increased milk's availability, solidifying its role in baking. Whole milk's ability to enhance the texture and flavor of baked goods made it a popular choice, and it remains a beloved ingredient due to its versatility and rich nutritional profile.