Agribusiness Handbook: Milk / Dairy Products - FAO

INTRODUCTION
Lactating mammals produce milk to feed their young. Throughout history,
humans have come to recognize in milk a product with uses and benefits
far beyond this simple biological fact. Milk is a liquid containing nutrients in
suspension. Its exact composition varies from species to species, but for the
main part these nutrients may be classified as fat, protein and other solids.
Consumers have come to value these nutrients in their diets. Farmers have
been encouraged to engage in commercial dairy farming to produce raw milk
to satisfy consumer demand, and dairy processors have enabled raw milk
to be transformed into a wide variety of products to stimulate this demand.
Technology has enabled the use of raw milk and its constituents in many
individual products and as components in many foods and food preparations.
A major global industry has evolved from humble beginnings. Governments
have come to recognize the value of the dairy industry in providing a basis
for agricultural and industrial development, and have employed policies
accordingly. Not bad for such a simple product!
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