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Trends and Needs in the Dairy Industry

Agricultural Research Service, U.S. Department of Agriculture, Washington, D. C. 20250

ABSTRACT

Milk—A Basic Food

Milk and dairy products have been among the most favored foods in the American diet. Milk is valued especially as a food for the infant and the young, but it is an equally important food for adults and the elderly. It is a good source of protein of high biological value. It is a principal source of calcium and phosphorus, and it carries important amounts of several of the vitamins, especially vitamin A, thiamin, riboflavin, and vitamin B₁₂.

The annual per capita disappearance of milk on a milk equivalent basis in 1971 was 253 kg. This provided for consumer use about 22% of the protein; 12% of the food energy, fat, and vitamin A; 10% of the thiamin; 42% of the riboflavin; 36% of the phosphorus; and 76% of the calcium in the total available food supply.

In 1961 the per capita disappearance was 291 kg and in 1950 it was 336 kg.