The most important distinguishing character of Milkcaps is that they all exude droplets of milk (lactate) from the gills and flesh when damaged; the colour of the milk and whether it discolours after a time in the air are important characters to record. Taste a drop of the milk on your tongue, allowing about half a minute before spitting it out. It may be hot, bitter, or mild. Note special smells. The flesh is granular, like the Russulas and the cap and stem will break easily.
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