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The milk we drink, food for thought

Published:September 27, 2016DOI:https://doi.org/10.1016/j.fertnstert.2016.09.031
      Milk and dairy products provide a steadily increasing share of total daily nutrition worldwide and are a readily available source of protein and calcium. Over 50% of the world's population consumes milk or dairy products on a daily basis, which now constitutes 30%–50% of their daily calorie intake. Milk has become a staple food in northern Europe only in the last 70 years. Before then, rural milk production was widely prevalent but mainly intended to produce butter and cheese from the sour milk leftovers. In the past, the average milk production of a cow was around 600 kg per lactation period. Nowadays it may reach 6,000–8,000 kg. Today, world milk production is estimated at over 600 million tons and increasing rapidly.
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