In this lesson on milk, students discussed the nutritional content of milk and various treatments including pasteurization, homogenization, and ultra-high-temperature processing. They learned about different types of milk available in stores, including fresh, shelf-stable, and evaporated forms, and were advised to purchase milk last during grocery shopping to keep it fresh. The importance of checking expiration dates and properly storing milk in the refrigerator was emphasized to maintain its quality and prevent absorbing odors from other foods. Students were encouraged to conduct a simple experiment by measuring the temperature inside their refrigerator to understand how temperature varies from the door to the main compartment.