The milk we drink, food for thought

Inklings

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Volume 106, Issue 6, Pages 1310-1311

Authors:

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

Abstract:

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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Fertility and Sterility

Editorial Office, American Society for Reproductive Medicine

Fertility and Sterility® is an international journal for obstetricians, gynecologists, reproductive endocrinologists, urologists, basic scientists and others who treat and investigate problems of infertility and human reproductive disorders. The journal publishes juried original scientific articles in clinical and laboratory research relevant to reproductive endocrinology, urology, andrology, physiology, immunology, genetics, contraception, and menopause. Fertility and Sterility® encourages and supports meaningful basic and clinical research, and facilitates and promotes excellence in professional education, in the field of reproductive medicine.

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