Milk is an essential part of cuisines all across the world. In addition to being a popular drink, it also forms the basis for other dairy products such as cheese, yoghurt, and butter. The most important substances in milk are lactose (a sugar), milk fat, milk proteins, and whey proteins. Pasteurising milk slightly changes the taste and stabilises the milk by eliminating enzymes and bacteria. Prolonged boiling causes a Maillard reaction between the lactose and milk proteins, which is the basis for the taste of butterscotch.
Taste combinations: aniseed, citrus, vanilla, honey, carrot, coffee, sweetcorn, sweet pepper, cardamom, peach, red fruit, figs, lemongrass, galangal, salsify, cinnamon, cloves, and allspice.