Discuss the role of milk and dairy foods in nutrition and health

Milk is a nutritive beverage obtained from various animals and consumed by

humans. World milk production is almost entirely derived from cattle, buffaloes,
goats, sheep and camels. Other less common milk animals are yaks, horses,
reindeers and donkeys. Most milk is obtained from dairy cows, although milk
from goats, water buffalo, and reindeer is also used in various parts. Milk is white
liquid produced by the mammary glands of mammals. It is the primary source of
nutrition for young mammals before they are able to digest other types of food.
During processing the fat content of the milk is adjusted, various vitamins are
added, and potentially harmful bacteria are killed. In addition to being consumed
as a beverage, milk is also used to make butter, cream, yoghurt, cheese and a
variety of other products. Good nutrition and access to an cream adequate diet
and health are essential for child growth and development, body maintenance
and protection from both infectious and non-communicable diseases (NCDs) in
adult life.
Milk and dairy food are nutrient dense food supplying energy and significant
amounts of protein and micronutrients. The inclusion of dairy products adds
diversity to plant-based diets. The nutritional profile of milk is similar to that of
meat. Both food shave similar amount of saturated fat and protein. The effects of
milk and dairy products are similar to those of an increased consumption of other
animal products, such as meat and suet. While low-fat dairy products might
sound healthier, the fat removed in manufacturing of such product is never
wasted, but is consumed butter, cream, ice cream or processed foods, so the net
positive effect on public health is zero. Scientific evidence is not available of that
dairy products have no benefits which are not available of that dairy products
have no benefits which are not better obtainable elsewhere, and that their
consumption poses major risks that contribute to the morbidity and mortality.
It is commonly believed that the calcium content of cows milk makes it an
essential food to prevent brittle bones, particularly for children. The problem is
that even though milk may be an efficient way to get calcium from food, it also
comes with a lot of negatives, particularly very high saturated fat content.
Moreover, keeping the bones strong depend more on preventing loss on boosting
calcium intake. It is commonly believed that the calcium content of cows milk
makes it an essential food to prevent brittle bone, particularly for children. But
the problem is that even though milk may be efficient way to get calcium from
food. It also comes with a lot of negatives particularly a very high saturated fat
content. Calcium is lost regularly from body, blood stream, through urine, sweat
and feces.
Milk is a major source of high quality proteins because of favorable balance of
essential amino acids. Milk proteins provide all the essential amino acids required
for building structural and biologically active proteins and enzymes. Casein and
whey proteins (colloidal proteins) are complimentary in their concentration of
some essential amino acids hence they provide a higher quality protein in
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combination (Ex. Caseins are rich in TYR and whey proteins in Cysteine and
methionine). The fat in the milk contributes to impart the rigidity to the
mitochondria, healthy skin, normal growth and precursor for various reactions.
Sterols have great significant in human nutrition sterols present in milk fat. The
cholesterol in milk is very important because it is a precursor of various
hormones necessary for body function regulation and sex hormones having
breeding significance. Milk and milk products are an excellent source of trace
elements (Lithium, Rubidium, Barium, Strontium, Mn , Zn,