MILK AND DERIVATIVES

Milk is a good source of calcium , protein , vitamins (D, B12 and riboflavin), minerals (phosphorus and potassium) and also carbohydrates, in the form of lactose .
It provides protein for muscle growth and repair and vitamins and minerals for overall health. Milk can also be a good source of hydration.
It is commonly consumed as a beverage, used in cooking and baking, and as a base for dairy products such as butter and cream and for dairy products such as yogurt , cheese , and ice cream .

Butter is composed mostly of fat and contains trace amounts of protein , vitamins (A, E and K2), minerals (calcium and phosphorus), as well as small amounts of cholesterol and saturated fat .
Butter provides a rich source of energy due to its high fat content. Its fat-soluble vitamins are important for several bodily functions, including vitamin A for vision and vitamin K2 for bone health. However, moderation is key due to its saturated fat content.
Butter is commonly used in cooking and baking to add flavor and richness to dishes. It can be spread on bread or used as a cooking fat for sautéing or frying.

Cream is also high in fat , with varying percentages of milk fat depending on the type. It also contains small amounts of protein , vitamins (A and D), and minerals .
Because it is a concentrated source of calories and fat, this makes it a high energy density food. It adds richness and softness to recipes and can enhance the flavor of various dishes. However, it is always best to consume it in moderation.
Cream is commonly used in cooking and baking to thicken sauces, soups, and desserts. It can be whipped to create garnishes or used as a base for making ice cream.