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Health Related Aspects of Milk and Milk Products: An Introduction

Department of Animal and Food Science, University of Wisconsin— River Falls, River Falls 54022
Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

ABSTRACT

Currently the dairy industry produces more milk than is consumed. To remedy this situation an extensive advertising program has been undertaken with money contributed by dairy famers. The thrust of this advertising effort has been to portray milk and milk products as upbeat and fun products that everyone from young to old will enjoy. Implied within the advertisements is the idea that milk is a wholesome food. The idea the health benefits can arise from consuming milk and milk products has been widely held for a long time. Recently, research has indicated benefits in addition to the traditional benefits of providing protein to the body and calcium for the production of strong bones. These newly recognized benefits stem from research involving 1) the relationship of calcium to lowered hypertension and 2) the use of milk as a vehicle to provide fluoride to children and thus reduce tooth decay. Research, also indicates that the consumption of fermented dairy foods will allow those who are lactose intolerant to gain health benefits that milk can contribute.