Fresh liquid milk, whole milk, condensed milk, evaporated milk, and milk powder are not one measurement state. This entry keeps its supported references within their stated forms.
Choose the appropriate milk record
King Arthur groups fresh-milk fat levels under a recipe convention. That grouping does not establish an independently measured density for each fat level.
The FAO/INFOODS density record is for whole liquid milk. It does not separately validate skim, reduced-fat, evaporated, or powdered milk, and the selected record does not report a measurement temperature.
Use the recipe’s original unit
If the recipe gives milk in millilitres, retain that volume when no mass conversion is needed. A volume-to-volume change uses the selected unit definition.
If it gives grams, scale the grams directly. Use the selected ingredient density only when crossing between mass and volume, and preserve its whole-milk scope in the result.
Keep milk separate from identified water
Milk remains its own row in a baker’s formula. The full mass is not counted as water in BatchLadle’s basic hydration calculation.
An ingredient-density record tells you about mass and volume, not the milk’s water composition. A more detailed water calculation would need additional composition data and a stated method.