On June 1, World Milk Day is celebrated all over the world to mark the contributions of the dairy sector to economic development, farmers, and also spread awareness about the consumption of Milk and benefits of its nutrition. The day brings our attention to recognise the importance of this global food and how it is such a vital part of our diet and has been a part of our nutrition since time immemorial. Rich in nutrients, milk in its various forms has a long, long history…
A natural product for all occasions with multi nutrition; the list below explains how and what.
Calcium: Aids in the formation and maintenance of strong bones and healthy teeth.
Vitamin A: Aids bone and tooth development. Also aids in the maintenance of night vision and healthy skin.
Vitamin B12: Aids in red blood cell formation.
Vitamin B6: Factor in the conversion of food into energy and tissue formation, including bones.
Protein: Helps build and repair body tissues, including muscles and bones, and plays a role in the creation of antibodies which fight infection.
Magnesium: Factor in bone and teeth health, conversion of food into energy and tissue formation.
Phosphorus: Factor in the formation and maintenance of strong bones and healthy teeth.
Potassium: Aids in the correct functioning of nerves and muscles.
Zinc: Factor in tissue formation, including bones, and conversion of food into energy.
Selenium: Factor in the correct functioning of the immune system, due to its antioxidant effect.
Riboflavin: Factor in the conversion of food into energy and tissue formation.
Niacin: Aids in normal growth, and is a factor in the conversion of food into energy and tissue formation, including bones.
Thiamine: Releases energy from carbohydrate and aids normal growth.
Pantothenic acid: Factor in the conversion of food into energy and tissue formation, including bones.
Vitamin D: Enhances calcium and phosphorus absorption, on which strong bones and teeth depend.
- The “Agricultural Revolution” that occured around 10000 BC, resulted in changing societies from nomadic tribes to those who settled in communities and the use of by-products such as milk came with domestication of animals.
- In ancient Egypt, milk and other dairy products were reserved for royalty, priests and the very wealthy.
- By the 5th century AD, cows and sheep in Europe were prized for their milk.
- By the 14th century, cow’s milk became more popular than sheep’s milk.
- European dairy cows were brought to North America in the early 1600s.
- Louis Pasteur, a French microbiologist, conducted the first pasteurization tests in 1862. Pasteur is credited with revolutionizing the safety of milk and, in turn, the ability to store and distribute milk well beyond the farm. Commercial pasteurization machines were introduced in 1895.
- In 1884, the first milk bottle was invented in New York state.
- In the 1930s, milk cans were replaced with large on-farm storage tanks, and plastic coated paper milk cartons were invented, which allowed for wider distribution of fresh milk.