Dairy Milk

Dairy milk and milk-derived products have been consumed by humans for thousands of years as a dietary staple of many civilizations. Milk was considered so fundamental for ancient Egyptians that its hieroglyph translates to the English verb “to make.” ¹ Milk is regarded as one of the most nutritious foods in the food supply, consistent with it containing carbohydrate (mainly as lactose), proteins, lipids, and essential micronutrients. ² Milk is consumed globally, but its consumption rates differ considerably among regions, with greater intakes among central European and Scandinavian countries, whereas consumption in Asian countries is relatively lower. ³ In Western populations, milk consumption is greatest during early childhood, ⁴ but intakes decline into adulthood, which may be explained by age-related increases in the onset of lactose intolerance. ³ Advances in milk processing (e.g., pasteurization, homogenization) reduce foodborne illnesses and extend shelf life. Furthermore, improved separation of milk components has facilitated the formulation of novel milk-based beverages and milk-derived products. Milk consumption has been touted for its role in human nutrition, especially for benefits on skeletal and cardiometabolic health. This chapter will therefore discuss the role of milk as a functional food in relation to these health aspects.