This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
In food preparation, milk is used in many ways and combined with many kinds of foods. All the different types of cheese are made from it. Meat, vegetables, and cereals may be cooked in it. It is used as a basis for many sauces. Such sauces may be combined with eggs, with meats, or with vegetables; it is used in puddings and in frozen desserts; it is used for soups and for drinks like cocoa and coffee; it is combined with cereals; it is used in combination with many foods, as in custards, in cakes, and in quick breads.
Milk from different animals is used for food, but in this country unless the source of the milk is mentioned it is understood to be cow's milk.