Nutritional value of milk

Man, in common with other mammals, is born a milk drinker, so milk is considered to be highly important for the nutrition and well-being of mammalian infants.

It is interesting that the milks of all species contain the same nutrients, differing only in proportions. Having found milk good food, man domesticated various species of mammals for dairy purposes throughout the world.

Cow milk has been used by man from the earliest times to provide both fresh and storable nutritious foods. The nutritional value of milk is indicated by the fact that daily consumption of a quart (0.95 litre) of cows' milk supplies an average man with approximately all the fat, calcium, phosphorus, and riboflavin, one-half the protein, one-third of the vitamin A, ascorbic acid, and thiamine, one-fourth the calories; and with the exception of iron, copper, manganese, and magnesium, all the minerals needed daily. Considerable amounts of nicotinic acid and choline are also provided.

- Nowadays in some countries almost half the milk produced is consumed as fresh pasteurized whole, low-fat, or skim milk. However, most milk is manufactured into more stable dairy products of worldwide commerce, such as butter, cheese, dried milks, ice cream, yogurt, condensed and dried milk.