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It acts as a 'liquifier" in batters etc... that need to be thinned out. It is used as a 'softener' in breadmaking - i.e the resulting loaves have a softer texture if milk is used instead of water. Compared to water it adds some taste/richness to recipes, since it has more sugar (in the form of lactose) and fat than water. It is also a way of adding calcium to food. Milk browns easily when cooked which can enhance the apperance of some baked goods - for example some baked goods are glased with milk before baking, resulting in a softer and pale brown crust.
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