The milk we drink, food for thought


Volume 106, Issue 6, Pages 1310-1311


Ronit Haimov-Kochman, M.D., Laurence S. Shore, Ph.D., Neri Laufer, M.D.


Milk and dairy products provide a steadily increasing share of total daily nutrition worldwide and are a readily available source of protein and calcium. Over 50% of the world's population consumes milk or dairy products on a daily basis, which now constitutes 30%–50% of their daily calorie intake. Milk has become a staple food in northern Europe only in the last 70 years. Before then, rural milk production was widely prevalent but mainly intended to produce butter and cheese from the sour milk leftovers.

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