Milk

The food value of milk is significant, and when used in baked goods, there is an increase in the protein and mineral content of the products. Lactose, a sugar that is present in milk, caramelizes on the surface of baked goods, imparting a rich color, and also necessitating baking precautions similar to those for eggs and granulated sugar. Along with the lactose, the fats present in milk contribute to a soft and even grain in the crumb of baked products. Bakers often replace whole milk in bread formulas with dried milk, largely because the shelf life of dried milk is of course vastly greater than that of fresh milk. Four ounces of dried milk replace 1 quart of whole fresh milk, with the liquid being made up with water.