All about Milk and Milk Nutrition

June is called Dairy Month and World Milk Day is June 1. Milk is the source of all dairy products. Moreover, Nutritional value of milk makes the it jam-packed with nutrients. Furthermore, Milk nutrition is highly important for the children. Nutrition of milk makes it an essential diet of all ages. Besides this, Milk facts provides more information about it. However, this article gives the details about the importance of milk and composition of milk.

It provides body-building proteins, bone forming minerals, health giving vitamins and furnishes energy giving lactose and fat. All these nutrients are in a very easily digestible form.

The water in this liquid is transparent, white color of milk is due to casein. Its flavor is due to fat.

سکول میں بچوں کو دودھ پلانے کا منصوبہ، نتائج جاری

Origins of Milk

The term milk comes from the Old English meoluc (West Saxon), milc (Anglian), from Proto-Germanic meluks “milk” (source also of Old Norse mjolk, Old Frisian melok, Old Saxon miluk, Dutch melk, Old High German miluh, German Milch, Gothic miluks).

Milk is the food which exclusively sustains us during the first few months of life. It can be defined as the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows. The term milk is also used for white-colored, non-animal beverages resembling milk in color and texture such as soy milk, rice milk, almond milk, and coconut milk.

What is the slogan on Milk Day?

“Milk is the natural choice for nourishment. Milk is a trusted food.” According to a saying of the saga, “drinking a glass of milk a day keeps the doctor away.”

June is Dairy Month

June is called Dairy Month, which started out as a way to distribute extra milk during the warm months of summer. The commemoration was initiated in 1937 by grocer organizations sponsoring “National Milk Month.” By 1939, June became the official “Dairy Month” and is still celebrated today.

• World Milk Day 2022 Theme: “Dairy Net-Zero”

• World Milk Day 2023 Theme: “Enjoy Dairy”

The organization encourages the participation of people in its annual social media campaigns using the hashtag #EnjoyDairy.

From Farm to Glass

National Milk Day is celebrated on January 11th in the USA, commemorating the day many think the first milk deliveries in glass bottles began. Alexander Campbell of the New York Dairy Company professed to the New York State Senate that his company was the first to make these deliveries in 1878. According to the USDA, this day honors “the first time – 1878 – milk was delivered to homes inside sterilized glass bottles sealed with waxed paper.”

Later on, July 28 was declared as National Milk Chocolate Day. In some areas, Chocolate Day is observed worldwide on February 9 as the third day of Valentine’s Week.

Who Celebrates World Milk Day?

In 2001, World Milk Day was established by the FAO of the UN to recognize the importance of milk as a global food and to celebrate the dairy sector. Each year, the benefits of milk and dairy products are actively promoted around the world, highlighting how dairy supports the livelihood of one billion people.

The World Milk Day focus is on showcasing how dairy is reducing its environmental footprint while providing nutritious foods and livelihoods. Together, we drive an active narrative that integrates the environmental, nutritional, and societal impacts of the sector.

Call to Action for Farmers

The WMD campaign encourages 15–30 second short videos from farmers showcasing sustainability practices. These can be filmed via camera or mobile device in Landscape mode or 1:1 dimensions and sent directly to milkday@emergingag.com or via WeTransfer. Educating the youth is vital to realizing the significance of joining this global celebration.

The History: Who First Discovered Milk?

Through analyzing degraded fats on unearthed potshards, scientists discovered that Neolithic farmers in Britain and Northern Europe may have been among the first to begin milking cattle for human consumption. Other reports suggest the first Aurochs were milked 8,000 to 10,000 years ago in two different parts of the world.

As such, humans have been drinking cow’s milk for about 6,000 to 8,000 years. Archaeological evidence from as far back as the Neolithic revolution (8,000 BCE) points to the use of milk across Europe, the Middle East, Africa, and Asia, with some sources reporting dairy consumption from cows, sheep, and goats for at least 10,000 years.

Milk Nutrition and Facts about Milk

Milk is the source of all dairy products, which is why it is often called the “Milk Tree.”

Key Milk Nutrition

• Calcium: One glass of milk provides 30% of your daily calcium—a nutrient growing kids need to form healthy teeth and bones. To get the same amount of calcium as one cup of milk, you would need to eat 12 servings of whole grains, 10 cups of raw spinach, or 6 servings of legumes.

• Core Elements: Milk provides body-building proteins, bone-forming minerals, health-giving vitamins, and energy-giving lactose and milk fat in a highly digestible form.

• Composition: Milk is around 85% to 88% water. The rest is made up of vitamins, minerals, proteins, carbohydrates, and fats.

• Why is Milk White? Light reflection causes this. Fat and protein molecules reflect every light wavelength, giving it an iconic white appearance. Milk contains casein—a milk protein rich in calcium that contributes to this color. If milk has less fat, it may have a slightly bluer tone. (Fun fact: Hippopotamuses produce blue milk).

The Role of Milk Fat and Carbohydrates

• Milk Fat (3–4%): Provides flavor and soft body/smooth texture. It is a rich source of energy and contains essential fatty acids (linoleic and arachidonic), fat-soluble vitamins, cholesterol, phospholipids, and carotene/xanthophyll pigments. It consists primarily of Triglycerides (95%) and exists as emulsified droplets. Because it is an unstable emulsion, creaming occurs if left to stand.

• Carbohydrates (5%): The principal carbohydrate is lactose, which supplies energy. Bacterial fermentation converts lactose into lactic acid, helping establish a mildly acidic reaction in the intestine to favor calcium absorption.

• Lactose-Free Milk: For lactose-intolerant individuals, regular milk is filtered to remove half the lactose, and the enzyme lactase is added to break down the remaining sugar into glucose and galactose for easy absorption.

Milk Proteins & Essential Amino Acids (EAA)

Milk protein (3–4%) contains complete proteins consisting of all 9 Essential Amino Acids that mammals cannot synthesize: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine (some nutritionists also add arginine). Deficiency in these building blocks can lead to decreased immunity, difficulty thinking clearly, digestive issues, depression, fertility problems, and growth issues in children.

• Casein (80% of milk protein): Only exists in milk as a calcium caseinate-phosphate complex arranged in super-structures called micelles. Casein can be separated by acidification to a pH of 4.6 or coagulated by the enzyme rennin.

• Whey Proteins (20% of milk protein): Includes lactalbumin, lactoglobulin, and immunoglobulin. They are more hydrated than casein and are denatured/precipitated by heat rather than acid.

WHO Daily Required Intake of EAAs (per 1 kg of adult body weight):

• Histidine: 10 mg

• Isoleucine: 20 mg

• Leucine: 39 mg

• Lysine: 30 mg

• Methionine: 10.4 mg

• Phenylalanine + Tyrosine: 25 mg

• Threonine: 15 mg

• Tryptophan: 4 mg (Promotes peaceful sleep when consumed at night according to Ayurveda)

• Valine: 26 mg

Comparative Milk Composition by Species

A 240 ml serving of whole cow’s milk supplies 150 Calories, 8g Fat, 8g Protein, 12g Carbohydrates, 36mg Cholesterol, 300mg Calcium (30% DV), 349mg Potassium (7.4% DV), 125mg Sodium (5% DV), 68 mcg Vitamin A, and 2.45 mcg Vitamin D.

Quick Milk Facts

• Bovine colostrum is the first milk produced after birth and is a rich natural source of macro- and micro-nutrients, immunoglobulins, anti-microbial peptides, and growth factors.

• Cleopatra’s Secret: Ancient Egyptian Queen Cleopatra took baths of fresh milk and honey to keep her skin looking young, healthy, and smooth due to the exfoliating action of lactic acid.

• The First Milk Bottle: Invented in 1884—over 140 years ago.

• Ancient Preservation: Frogs were historically put into milk in some parts of the world to keep it from going sour.

• State Beverage: Milk is the official state beverage of 21 states in the USA.

• Weight Management: Drinking whole milk over low-fat milk helps you avoid gaining weight and reduces obesity risks.

• Bioplastics: Milk can be processed and transformed into a bioplastic.

• Production Scale: It takes more than 21 pounds of whole milk to make 1 pound of butter.

• African Milk Tree: Euphorbia trigona is a plant found in Central and South Africa that produces a milky sap, technically nicknamed the Milk Tree.

Milk Handling and Processing

Processing is done to produce milk of low bacterial count, good flavor, and sufficient keeping quality.

1. Homogenization

Mechanically reduces the size of fat globules to 1/10th of their original size, permanently emulsifying them. This prevents creaming (fat rising to the top) and ensures a uniform composition, whiter appearance, richer flavor, and more digestible curd.

2. Pasteurization

A mild heat treatment sufficient to destroy disease-causing microorganisms and extend shelf life while causing minimal sensory or nutritional changes (minor loss of Vit B1 and C may occur).

• Low-Temperature Long-Time (LTLT): 63°C (150°F) for at least 30 minutes.

• High-Temperature Short-Time (HTST): 72°C (162°F) for at least 15 seconds.

• Must be followed by immediate cooling.

3. Sterilization and UHT

• Sterilization: Eliminates all forms of microorganisms and spores using methods like autoclaving at 108–111°C for 25–35 minutes, or steam-sterilizing at 121°C or 132°C.

• Ultra Heat-Treated (UHT) Milk: Heated to at least 135°C to kill harmful micro-organisms and packaged into sterile containers.

4. Other Processes

• Bleaching: The FDA allows benzoyl peroxide (or blended with potassium alum, calcium sulphate, or magnesium carbonate) to remove carotenoid or chlorophyll pigments. Vitamin A is added back if destroyed.

• Evaporation (Milk Powder): Formed by removing water. Fresh milk lasts up to 10 days in the fridge; long-life milk lasts 6 months in a cupboard; sealed milk powder lasts up to one year.

• Curd & Yogurt: Prepared by cooling boiled milk to body temperature and adding a 5–10% starter culture. After 6–8 hours, an acidity of 0.9–1% sets the curd. It is more easily digested and contains more Vitamin B than normal milk.

Global Production Scale

• Biggest Dairy Cooperatives: Dudhsagar Dairy (established 1963 in Mehsana, Gujarat, India) is run under the Gujarat Cooperative Milk Marketing Federation.

• Biggest Dairy Farm: Owned by China Modern Dairy in Anhui, China, spanning over 4 million hectares with 230,000 milking cows.

• Global Volume: World milk production reached 838 million tons in 2018, with global shares at 82% cow milk, 14% buffalo milk, 2% goat milk, 1% sheep milk, and 0.3% camel milk. Over 750 million people are engaged in milk production globally.

• Top Producers: India ranks 1st globally, contributing 196.18 million tons (24% of global production), followed by the USA at 99.16 million tons, and Pakistan at 47.30 million tons.

Dairy Situation in Pakistan

In Pakistan, livestock grew at a rate of 4% in 2018–19, accounting for 60.5% of agricultural value-added and 11.2% of GDP. It serves as a vital income source for over 8 million rural families.

Pakistan Milk Production Growth:
1960s: 6.6 Million Tons 
1970s: 8.1 Million Tons
1985-86: 12.0 Million Tons
2018-19: 48.0 Million Tons (A quadrupling in 3 decades!)

Key Regional Statistics

• Production Settings: 80% rural small-scale, 15% peri-urban, and 5% urban.

• Consumption Form: 97% is consumed fresh; only 3% is processed (UHT), with 15–20% wastage in certain areas.

• The World’s Largest Buffalo Colony: Landhi Dairy Colony (Bhains Colony) located in Bin Qasim Town, Karachi, Sindh, supplies more than 80% of Karachi’s milk.

• Provincial Share: Punjab produces 25.62 million liters/year, Sindh produces 9.35 million liters/year, KPK produces 4.88 million liters/year, and Balochistan produces 0.81 million liters/year.

• Shift in Species Breakdown:

  • 1985-86: 67% buffalo, 31% cow, 2% others.

  • 2018-19: 60% buffalo, 36% cow, 4% others.

• Livestock Population: Buffalo (43.7 M), Cattle (53.4 M), Sheep (31.9 M), Goat (82.5 M), Mules (0.2 M), Donkeys (5.7 M), Horses (0.4 M), and Camel (1.1 M). Per capita milk availability stands at 168 liters per annum.

The Import Paradox: Why Pakistan Spends Rs. 20 Billion Annually on Dairy Imports

Despite ranking as a top global milk producer, Pakistan spends approximately Rs. 20 billion per year on importing milk and milk products. Below are the 40 core reasons behind this economic challenge:

1. Our population has limited knowledge about milk and its products and does not manage milch animals properly.

2. Summer months are terrible for milking cows and buffaloes; appropriate management technologies for tropical climates do not exist.

3. Regional and seasonal fluctuations heavily affect the production and distribution of milk.

4. Milk supply reaches processing plants as a mixed blend from cows, buffaloes, camels, and goats. This species-wise variation in quality causes processing complications.

5. Shortages in the power supply hinder proper management, feeding, milking, processing, and breeding.

6. Feeding issues remain unresolved; animals are mostly underfed and rarely meet their physiological requirements.

7. Water is not offered ad libitum, and the water provided is often unfit for drinking.

8. Animal health coverage is marginal and frequently misreported; corporate profits are prioritized over genuine health improvements.

9. Reproductive management is misunderstood; farmers struggle to breed animals at the proper time to achieve one calf per year.

10. Dry cow therapy is rarely utilized, preventing animals from replenishing body reserves and maximizing future lactations.

11. The production potential of local animals is under-exploited, resulting in very low yields that do not match national requirements.

12. The structural emphasis is placed on increasing animal numbers rather than maximizing productivity per unit.

13. Flash floods destroy some of the best producing animals along riverbanks every 4–5 years due to a lack of disaster preparedness.

14. Unmatched demand dynamics cause 10–15% of milk to be lost or wasted during handling, transportation, and processing.

15. Small farmers receive little encouragement to form cooperatives to represent their stances at proper forums.

16. Baby milk formulas represent major import costs because mothers increasingly rely on imported formulae over breastfeeding.

17. The international community and urban centers within the country demand high volumes of imported specialized products like baby feeds, butter, and cheese.

18. The ongoing skirmish between open loose milk and UHT milk needs clear research resolution rather than becoming counterproductive public gossip.

19. Questions regarding whether local or imported animal breeds best fit national needs remain unresolved by proper agricultural zoning.

20. UHT plants and large multi-nationals rarely grant fair operational space to local dealers, small investors, women, and loose-milk retailers.

21. There is a severe lack of awareness and strict law enforcement regarding hygienic milk production, handling, collection, and sales.

22. Rapid, positive adjustments are missing in the open dairy market structures.

23. Public perception regarding UHT milk requires resetting through target education and extension campaigns.

24. Multinational corporations should play a supportive role with smallholders rather than pushing them into deeper poverty or malnutrition.

25. Shifting government priorities continuously hamper long-term development in the livestock and dairy sectors.

26. Half-baked and poorly planned dairy schemes fail to yield desirable results across different agro-climatic zones.

27. There is a lack of awareness and preparation regarding global WTO opportunities.

28. Infrastructure is missing for offering specialized Dairy Business Planning and Management training programs.

29. Marketing infrastructures and secure avenues for small-scale dairy produce are insufficient.

30. Proper implementation of structural agro-climatic zoning is absent.

31. The sector suffers from a lack of dedicated software tools for planning modern dairy projects.

32. There is inadequate encouragement for private investment to fill the supply gap at competitive costs.

33. National statistical and data-recording procedures are unreliable, making it difficult to analyze professional development strategies.

34. Political instability negatively impacts long-term investment, machinery import, and animal export channels.

35. Capital investment for dairy development programs remains scarce on a priority basis.

36. Government will and department priorities need to be stabilized, channelized, and tightly focused.

37. While milk is a baseline nutritional source for products like butter, ghee, and lassi, rearing animals is a critical livelihood component that lacks baseline financial backing.

38. Our population is exploding at high speed. We have failed to prepare farmers to become stewards of the environment against natural vagaries and frequent disasters.

39. We have yet to mobilize our youth effectively to safeguard the dairy sector and become proactive food-security advocates.

40. The only factory multiplying year-round without power shortages is population growth; we are producing more mouths to fill rather than more hands to work.

Father of the White Revolution Trivia: Verghese Kurien (1921–2012) is known as the “Father of the White Revolution” in India. His “billion-liter idea” (Operation Flood) turned dairy farming into India’s largest self-sustaining industry. He developed the highly successful Anand Milk Producers Union (AMUL) cooperative model, helping landless livestock farmers, women, and children achieve sustainable rural income.

پی ڈی ایف

Editor In Chief

Dr. Jassar Aftab is a qualified Veterinarian having expertise in veterinary communication. He is a renowned veterinary Journalist of Pakistan. He is veterinary columnist, veterinary writer and veterinary analyst. He is the author of three books. He has written a number of articles and columns on different topics related to livestock, dairy, poultry, wildlife, fisheries, food security and different aspects of animal sciences and veterinary education.

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